Name: Victoria Sponge Cake with Strawberry Jam and Fresh Strawberries Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: British
Ingredients: 400 g unsalted butter (softened); 400 g caster sugar; 400 g eggs (roughly 8 eggs); 400 g self-raising flour; 2 tsp baking powder; 4 tbsp whole milk; 150 g unsalted butter; 450 g icing sugar; 1/2 tsp vanilla extract; Optional: 1-2 tbsp whole milk (to adjust consistency); 175 g strawberry jam; Fresh strawberries (to garnish)

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Introduction

The classic Victoria sponge is a light, fluffy cake that’s perfect for teatime or any casual gathering. Layered with creamy vanilla buttercream, sweet strawberry jam, and fresh strawberries, it’s a timeless treat that’s surprisingly easy to make at home.

The image shows a slice of three-layer yellow sponge cake on a white plate, each layer separated by thick white cream and a thin layer of red strawberry jam. The top and side edges of the slice have a smooth white cream finish, with a whole red strawberry on the side as decoration. In the background, there is the remaining layered cake on a white plate, with powdered sugar dusted on top and piped cream between the layers. The surface is a white marbled texture, and a silver fork lies next to the slice, with a silver cake server lifting a piece from the whole cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g unsalted butter (softened)
400 g caster sugar
400 g eggs (roughly 8 eggs)
400 g self-raising flour
2 tsp baking powder
4 tbsp whole milk
150 g unsalted butter
450 g icing sugar
1/2 tsp vanilla extract
175 g strawberry jam
Fresh strawberries

Instructions

Step 1: Preheat the oven to 190ºC (170ºC fan) and line three 20cm (8 inch) cake tins with baking parchment.
Step 2: In a large bowl, beat together the 400 g softened unsalted butter and 400 g caster sugar until well combined and creamy.
Step 3: Add the eggs, 4 tbsp whole milk, 400 g self-raising flour, and 2 tsp baking powder to the bowl. Beat again until fully mixed, taking care not to overbeat the batter.
Step 4: Divide the batter evenly between the three prepared tins and smooth the tops with a spatula.
Step 5: Bake in the preheated oven for about 25 minutes, or until the cakes are golden and spring back when pressed lightly. A skewer inserted in the center should come out clean.
Step 6: Remove the cakes from the tins and transfer to a wire rack to cool completely.
Step 7: To make the buttercream, beat 150 g unsalted butter with an electric mixer until smooth and soft.
Step 8: Gradually add 450 g icing sugar and 1/2 tsp vanilla extract, beating continuously until the mixture is fluffy. If the buttercream is too stiff, add 1 tablespoon of whole milk at a time until you reach the desired consistency.
Step 9: Assemble the cake by spreading or piping buttercream on the top of one sponge, then spoon half of the strawberry jam over the buttercream.
Step 10: Place the second sponge on top and repeat the process with buttercream and jam. Finish by topping with the third sponge and any remaining buttercream.
Step 11: Decorate with fresh strawberries and, if desired, a light dusting of icing sugar before serving.

Tips & Variations

For a richer flavor, try using homemade strawberry jam or add a teaspoon of lemon zest to the batter.
Replace fresh strawberries with raspberries or blueberries for a different fruity twist.
If you prefer, split the cake into two layers instead of three for a taller, traditional Victoria sponge.
Make sure all ingredients are at room temperature for a smooth batter and even baking.

Storage

Store the assembled Victoria sponge in an airtight container in the refrigerator for up to 2 days. To keep the cake fresh longer, store the un-iced sponges separately in an airtight container at room temperature for up to 3 days. Bring refrigerated cakes to room temperature before serving for the best flavor and texture.

How to Serve

The image shows a three-layer yellow sponge cake slice on a white plate with a textured finish. Each layer of the cake has a thick layer of white creamy frosting and a thin spread of red strawberry jam between them. One side of the slice is decorated with a swirl of white frosting topped with a fresh red strawberry with a green stem. Another whole strawberry lies on the plate near the slice. In the background, the remaining cake with three layers and white frosting between each layer is partially visible on a white plate, sprinkled with powdered sugar. The scene is set on a white marbled surface with a silver fork resting on the plate and a cake server near the larger cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising flour?

You can use plain flour but be sure to add 2 teaspoons of baking powder to replace the self-raising flour’s leavening.

How do I prevent the cake from drying out?

Don’t overbake the cakes and be sure to store them properly in airtight containers. Adding the buttercream and jam also helps keep the layers moist.