Strawberry Victoria Sponge Recipe

victoria sponge recipeSo over the past few months I have gone super quiet and apologies for that, life has been super busy. I am expecting my first baby in the autumn and have been adjusting to life as a pregnant lady, including the feeling of being sea sick for a couple of months. Baking was not high on my priority list and eggs were a real struggle!

We have also just moved house so we’ve had a major upheaval and the house has been really messy for the past month. We’re now settling in to our lovely new house in the country and have found ourselves slap bang in the middle of the summer. We are surrounded by strawberry fields so no better time than to share my classic Victoria Sponge recipe to use up the lovely strawberries which are in season. This cake is perfect for sharing with family and friends and to munch on while Wimbledon is on!


  • 225g Unsalted butter out of the fridge 20-40 mins before needed and cut into cubes
  • 225g Caster sugar
  • 225g Plain flour
  • 2 tsps of baking powder
  • 1 tsp of bicarbonate of soda
  • 4 eggs
  • 100mls milk

Classic filling:

  • 100g strawberry jam
  • Punnet of strawberries
  • 150mls double cream


  • 2 8″ sandwich tins
  • Large mixing bowl
  • Small mixing bowl
  • Measuring jug
  • Fork
  • Sieve
  • Teaspoon
  • Tablespoon
  • Hand mixer or free standing mixer
  • Baking parchment


Step 1

Cream the butter and sugar together.

Step 2

Add the eggs one at a time beating vigorously after each.

Step 3

Add the dry ingredients and finally the milk.

Step 4

Line the bottom of each tin with the baking parchment and split the mixture evenly between the two tins.

Step 5

Bake in an oven at 160degrees for 20-25 mins, they should have risen slightly and be golden in colour.

Step 6

Remove the cakes form the tins a cool completely on a wire rack.

Step 7

When totally cooled slice the top off one of the cakes to flatten it, spread the jam and arrange the strawberries in concentric circles in it. Then spread over the cream finish with the second cake and sieve over some icing sugar.

An alternative filling would be lemon curd and mascarpone cream. Mix 50g of lemon curd with 125g of mascarpone cream and spread over the base of the cake. Sieve over some icing sugar.

If you give the recipe a try remember to post your comments or questions below.

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