Strawberries and cream Victoria sponge

    1 hour 40 min

    This delightfully light and moist Victoria sponge cake is perfectly sandwiched with fresh cream and strawberries. Perfect for enjoying al fresco with a cup of tea!


    Glamorgan, Wales, UK
    18 people made this

    Makes: 1 cake

    • 400g caster sugar
    • 225g butter
    • 4 medium eggs
    • 1 tablespoon vanilla extract
    • 250ml whole milk
    • 310g self-raising flour
    • For the filling
    • 280ml double cream
    • 250g fresh strawberries, thinly sliced
    • 1 tablespoon icing sugar, plus additional for dusting
    • 1 teaspoon vanilla extract (optional)

    Prep:20min  ›  Cook:20min  ›  Extra time:1hr cooling  ›  Ready in:1hr40min 

    1. Grease two 20cm cake tins and preheat the oven to 180 C / Gas 4.
    2. In a large mixing bowl, whisk the sugar and butter until well combined.
    3. Gradually beat in the eggs individually, then add the vanilla extract and milk.
    4. Sift in the flour and stir until the ingredients are well combined. Pour the mixture evenly into the two prepared cake tins.
    5. Bake until the sponge has turned golden and is firm to the touch, approximately 20 to 30 minutes.
    6. Transfer the cake tins to a wire rack and allow to cool for about 1 hour. Remove the sponge cake carefully from the cake tins. Removing it too soon while hot will cause the sponge to crumble.
    7. Meanwhile whip the double cream in a mixing bowl, adding 1 tablespoon icing sugar and 1 teaspoon vanilla extract if desired.
    8. Slather the surface of one of the sponge cakes with the whipped cream and layer with the strawberries. Arrange the second sponge cake on top.
    9. Any left over strawberries can be used to decorate the top of the cake. Dust with icing sugar if desired.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)