Victoria Sponge Cake with Strawberry Jam and Fresh Strawberries Recipe
This classic Victoria sponge cake features three light and fluffy layers filled with creamy vanilla buttercream and luscious strawberry jam, topped with fresh strawberries. Perfect for afternoon tea or special occasions, this traditional British dessert delivers a delightful balance of sweetness and texture with a moist crumb and rich creaminess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
Cake
- 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
Vanilla Buttercream
- 150 g unsalted butter
- 450 g icing sugar
- 1/2 tsp vanilla extract
- Optional: 1-2 tbsp whole milk (to adjust consistency)
Decoration
- 175 g strawberry jam
- Fresh strawberries (to garnish)
Instructions
- Preheat and Prepare Tins: Preheat your oven to 190ºC (170ºC fan). Line three 20cm (8 inch) cake tins with parchment paper to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, beat together the softened unsalted butter and caster sugar until the mixture is smooth and well combined. Next, add in the eggs, whole milk, self-raising flour, and baking powder. Beat gently to combine everything evenly, being careful not to overmix to keep the batter light and airy.
- Divide and Bake: Evenly divide the batter among the three prepared cake tins, smoothing the tops with a spatula. Bake in the preheated oven for 25 minutes or until the cakes are golden brown and spring back when lightly pressed. A skewer inserted into the center should come out clean.
- Cool the Cakes: Remove the cakes from the oven, carefully turn them out onto a cooling rack, and allow them to cool completely to room temperature before assembling.
- Prepare Vanilla Buttercream: Using an electric mixer, beat the unsalted butter until it becomes smooth and creamy. Gradually add the icing sugar and vanilla extract, beating continuously until fluffy. If the buttercream becomes too stiff, add whole milk 1 tablespoon at a time until the desired spreading consistency is achieved.
- Assemble the Cake: Place one sponge on a serving plate and spread or pipe a generous layer of buttercream on top. Spoon half of the strawberry jam over the buttercream. Place the second sponge on top and repeat with buttercream and the remaining jam. Finally, top with the third sponge and cover it with any remaining buttercream.
- Decorate and Serve: Garnish the cake with fresh strawberries on top and, if desired, a light dusting of icing sugar. Slice and serve this classic Victoria sponge to enjoy its perfect balance of flavors.
Notes
- Ensure the cake tins are evenly lined with parchment paper to avoid sticking.
- Do not overbeat the batter once flour is added to keep the sponge light and airy.
- If using fan ovens, reduce the temperature by 20ºC from conventional settings.
- The buttercream consistency can be adjusted with milk for easier spreading or piping.
- Use good quality strawberry jam for the best flavor.
- Allow cakes to cool fully before assembling to prevent the buttercream from melting.
Keywords: Victoria sponge, classic sponge cake, vanilla buttercream, strawberry jam cake, British dessert, afternoon tea cake
