Breakfast Baking
British Victoria Sponge Cake Recipe with Whipped Cream & Fresh Strawberries
Original recipe: 8 servings · Prep: 15 min · Cook: 25 min · Total: 40 min
By Beginnerbakes Editorial TeamPublished Apr 18, 2026 | Updated Sep 30, 2026
British
40 mins
Beginner-friendlyEasyStep By StepComfort Food
Easy and beginner-friendly Victoria Sponge Cake recipe with light sponge layers, fresh whipped cream, and juicy strawberries. A timeless British cake perfect for parties, breakfast, or afternoon tea.
Prep
15 min
Cook
25 min
Total
40 min
Servings
8
Difficulty
easy
Cuisine
British
Ingredients
Servings
8
- 4 large free-range eggs
- 200g (7 oz) caster sugar
- 200g (7 oz) self-raising flour
- 200g (7 oz) unsalted butter, softened
- 1 tsp vanilla extract
- 150ml (5 fl oz) double cream
- 1 tbsp icing sugar (for cream)
- 250g (9 oz) fresh strawberries, hulled and sliced
- Extra icing sugar for dusting
Instructions
-
Preheat your oven to 180 degrees C (350 degrees F). Grease two 20 cm (8 inch) sandwich tins and line the bases with baking parchment.
-
In a large mixing bowl, beat the softened butter and caster sugar with a hand mixer or stand mixer until pale, light, and fluffy, about 3-5 minutes.
-
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
-
Sift the self-raising flour into the bowl. Fold it in gently with a spatula or large spoon just until no dry streaks remain.
-
Divide the batter evenly between the prepared tins and smooth the tops with a spatula.
-
Bake for 20-25 minutes, until the cakes are golden and a toothpick inserted into the center comes out clean.
-
Let the cakes cool in their tins for 5 minutes, then turn them out onto a wire rack and cool completely.
-
While the cakes cool, whip the double cream with the icing sugar until soft peaks form.
-
Place one sponge layer on a serving plate. Spread half of the whipped cream over the top and scatter over half of the sliced strawberries.
-
Top with the second sponge layer. Add the remaining cream and strawberries on top, or serve them alongside for a simpler finish.
-
Dust lightly with icing sugar just before serving.
-
Slice and serve right away, or chill for up to 2 hours if you want the cream to firm before cutting.
Frequently Asked Questions
- Why did my Victoria sponge sink in the middle?
- The most common causes are opening the oven too early, underbaking, or overmixing after the flour goes in. Fold gently and wait until the cakes are set and golden before checking them.
- Can I make the sponge layers ahead?
- Yes. Bake the layers a day ahead, cool completely, and wrap them tightly at room temperature. Add the whipped cream and strawberries on the day you plan to serve the cake.
- Can I use jam as well as fresh strawberries?
- Yes, a thin layer of strawberry or raspberry jam works beautifully under the cream. Keep it thin so the layers do not slide when sliced.
- How do I keep the whipped cream stable?
- Whip the cream only to soft peaks and keep the filled cake chilled until shortly before serving. Do not fill the cake while the sponge is warm, or the cream will melt.
Storage and Reheating
Because this cake is filled with whipped cream and fresh strawberries, store it covered in the refrigerator and serve within 2 days. For the neatest slices, chill the filled cake for 30 minutes before cutting.
Victoria sponge is not a reheating cake once filled. You can freeze the unfilled sponge layers for up to 2 months, then thaw, fill with freshly whipped cream and strawberries, and dust with icing sugar before serving.
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