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Victoria Sponge cake with Fresh cream and strawberries

Yields8 ServingsCook Time20 mins

 190 g caster sugar
 200 g butter
 4 eggs
 200 g self raising flour
 1 tsp baking powder
 25 g milk
 Dash of vanilla extract
Filling & topping
 200 g double cream
 Dash of vanilla essence
 100 g strawberries
 110 g Strawberry jam

Pre-heat the oven to 180°C.


Lightly grease your cake tin (I personally use a 7" springform tin). Then line the tin with baking paper.


In a large bowl beat together all the cake ingredients.
(I personally use a food mixer as it is quicker).


Now pour the mixture into your cake tin, make sure it is evenly spread.


Place in the oven and bake for around 20 minutes until golden brown.
If you're not sure if the cake is cooked properly you can put a skewer into the cake and then pull it out to see if there's raw cake mix on it or if it's clean.


Now carefully undo the spring on the tin and leave the cake to cool on a cooling rack.


Whilst the cake is cooling pour the cream and vanilla essence into a bowl. Then whip the cream until it starts to form a stiff peak. Put this bowl to one side and chop the strawberries in half.


Once the cake has cooled with a long sharp knife slice the cake in half.


Spread half the whipped cream on one half of the cake, and jam on the other half. Then place the 2 halves together (so that the jam and cream are sandwiched together).
Now spread the rest of the whipped cream on the top of the cake and top with the fresh strawberries.

Nutrition Facts

Servings 8