The Classic Strawberry Victoria Sponge Cake is a timeless dessert, known for its light and fluffy texture and simple yet elegant presentation. Named after Queen Victoria, this cake pairs a tender, buttery sponge with layers of luscious strawberry jam, fresh strawberries, and freshly whipped cream. It’s a perfect treat for afternoon tea, special celebrations, or any occasion that calls for a touch of classic British charm.
Why You’ll Love This:
This cake is beloved for its simplicity and the perfect balance of flavors and textures. The sponge layers are soft and airy, thanks to the creamed butter and sugar, while the filling of sweet strawberry jam, fresh strawberries, and whipped cream adds a refreshing and indulgent touch. It’s an easy-to-follow recipe that yields impressive results, making it a go-to for both novice and experienced bakers.
Perfect Occasion:
This Victoria sponge cake is perfect for a wide range of occasions, from casual afternoon teas to elegant celebrations like birthdays, anniversaries, and garden parties. Its classic appearance and delightful flavor make it a crowd-pleaser that’s sure to impress guests.
Decoration Tips:
For a beautiful presentation, dust the top of the cake with powdered sugar and arrange halved strawberries around the edge. You can also pipe some whipped cream rosettes on top for an extra touch of elegance. If you want to make it even more special, add a few edible flowers or a sprig of mint for a pop of color.
Ingredients List:
- For the Cake:
- 225 grams Unsalted Butter, softened
- 225 grams Caster Sugar
- 4 Eggs
- 1 teaspoon Vanilla Extract
- 225 grams Self-Raising Flour
- 1 teaspoon Baking Powder
- Pinch of Salt
- For the Filling:
- 200 ml Double Cream
- 1 jar Strawberry Jam
- 1 punnet Fresh Strawberries
- Prepare the Cake Batter:
- Preheat your oven to 180°C (350°F). Grease and line 2 or 3 round cake tins.
- In a large mixing bowl, cream together 225 grams of softened unsalted butter and 225 grams of caster sugar until the mixture is light and fluffy.
- Whisk in the 4 eggs one at a time, making sure each is fully incorporated before adding the next. Add 1 teaspoon of vanilla extract and mix well.
- Sift in 225 grams of self-raising flour, 1 teaspoon of baking powder, and a pinch of salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Bake the Cakes:
- Divide the batter evenly between the prepared cake tins, smoothing the tops with a spatula.
- Bake in the preheated oven for about 25 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Filling:
- While the cakes are cooling, whip 200 ml of double cream until it holds stiff peaks.
- Wash and hull the strawberries. If they are large, slice them in half.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous amount of strawberry jam over the top.
- Spread half of the whipped cream over the jam and arrange a layer of fresh strawberries on top.
- Place the second cake layer on top and repeat with more jam, whipped cream, and strawberries if using three layers, otherwise finish with the top layer of the cake.
- Decorate and Serve:
- Dust the top of the cake with powdered sugar.
- For extra decoration, you can arrange halved strawberries around the edge of the cake and add some whipped cream rosettes.
Enjoy this classic strawberry Victoria sponge cake, a delightful treat that brings a touch of elegance and sweetness to any occasion. Enjoy!
