BerryWorld Strawberry Cream Victoria Sponge…

BerryWorld Strawberry Cream Victoria Sponge anyone?

Named after Queen Victoria herself, there are few cakes that can beat this all-time classic recipe. 

You can spread strawberry jam (turning it into a jam sponge) or whipped vanilla cream on the base of one sponge cake as a filling, or both.

This classic recipe is one of my favourites.

How To Make A BerryWorld Strawberry Cream Victoria Sponge:

Serves: 4
Prep time: 20 minutes
Cook time: 20 minutes

You’ll need:

What to do:

  1. Pre-heat the oven to 180°C. 
  2. Butter and line two 18 cm sandwich tins with baking parchment.
  3. Beat the butter and the sugar till pale and fluffy. Add the eggs, one at a time, beating well. Fold in the flour, one spoon at a time.
  4. Divide the mixture evenly between the tins and level with a knife. Bake in the oven for 20 minutes until the sponge cakes are well risen, golden brown and firm to the touch.
  5. Cool the sponge cakes on a wire rack. Hull the strawberries and slice them in half.
  6. Whip the cream till quite stiff, mix in the icing sugar and the vanilla.
  7. When the cakes are cool, spread the jam on one of the sponge cakes (if using) and spread half of the whipped cream on top. 
  8. Place half of the strawberries on top of the cream. 
  9. Place the other sponge cake on top and spread with the remaining whipped cream. 
  10. Arrange the remaining strawberries in a spiral round the cake.

*Recipe and photograph by Berry World*

*No Payment was received*

What do you think of this BerryWorld Strawberry Cream Victoria Sponge?

Fancy trying it?


4 responses to “BerryWorld Strawberry Cream Victoria Sponge…”

  1. Hannah Brice says:

    I'm tempted to make this this weekend for my husband's first father's day. Strawberries are amazing at the moment.

  2. Gill Jacob says:

    That cake looks so yummy x Definitely going to make it one day x

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