Mary Berry Victoria Sponge with Fresh Cream and Strawberries Recipe

This Mary Berry-inspired Victoria sponge is a classic British cake filled with softly whipped cream, strawberry jam and fresh strawberries. The sponge is light and tender, with a buttery flavour that balances the sweet, fruity filling. It is an easy recipe for beginner bakers, using a straightforward all-in-one mixing method. Allow around 90 minutes in total, including cooling and assembly.

Ingredients

For the Sponge

• 225g unsalted butter, softened, plus a little extra for greasing
• 225g caster sugar
• 4 large eggs, at room temperature
• 225g self-raising flour
• 1 teaspoon baking powder
• 2 tablespoons milk

For the Filling and Topping

• 150ml double cream, chilled
• 1 tablespoon icing sugar, plus 1 teaspoon for dusting
• 4 tablespoons strawberry jam
• 200g fresh strawberries, hulled and sliced

Kitchen Equipment

• Two 20cm round sandwich tins
• Baking parchment
• Large mixing bowl and electric hand mixer
• Spatula and wire cooling rack
• Small bowl and whisk for the cream

How to Make Victoria Sponge with Fresh Cream and Strawberries

• Prepare the oven: Preheat the oven to 180°C, or 160°C fan. Grease two 20cm round sandwich tins and line their bases with baking parchment. Place an oven shelf near the middle of the oven.
• Mix the sponge batter: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder and milk in a large bowl. Beat with an electric mixer for about 1 to 2 minutes, just until smooth and combined. Scrape down the sides of the bowl as needed.
• Fill the tins: Divide the batter evenly between the prepared tins and gently level the tops with a spatula.
• Bake the sponges: Bake for 20 to 25 minutes, until golden and springy to the touch. A skewer inserted into the centre should come out clean. If needed, return the cakes to the oven for another 2 to 3 minutes and check again.
• Cool completely: Leave the cakes in their tins for 5 minutes. Run a knife around the edges if necessary, then turn them out onto a wire rack and peel off the parchment. Leave until completely cool, about 40 minutes.
• Whip the cream: Put the chilled double cream and 1 tablespoon icing sugar in a bowl. Whisk until the cream forms soft peaks that hold their shape but still have slightly drooping tips.
• Assemble the cake: Place one sponge on a serving plate and spread the jam over it. Spoon the whipped cream on top, then arrange the sliced strawberries over the cream. Place the second sponge on top and press gently.
• Finish and serve: Dust the top with the remaining 1 teaspoon icing sugar. Serve straight away or refrigerate until needed.

Tips for a Light and Even Sponge

Why should the butter be soft?

Soft butter blends easily with the other ingredients, helping you make a smooth batter without excessive mixing. It should yield when pressed with a finger but should not be melted or oily.

How do I prevent a dense sponge?

Measure the ingredients carefully, use room-temperature eggs and beat the batter only until combined. Check that your self-raising flour and baking powder are in date, as old raising agents can produce a flat cake.

Why did my cake sink in the middle?

A sponge can sink if it is underbaked or if the oven door is opened too early. Wait until near the end of the baking time before checking, and make sure the centre springs back lightly when touched.

How can I keep the filling from becoming runny?

Cool the sponges completely before filling them, and pat the washed strawberries dry before slicing. Whip the cream to soft peaks rather than leaving it liquid, but stop before it becomes grainy.

Serving Suggestions

• Serve slices with a pot of English breakfast tea or freshly brewed coffee.
• Add a few extra strawberries to each plate.
• Offer a small spoonful of lightly whipped cream alongside the cake.
• Pair with other small cakes and sandwiches for an afternoon tea spread.

Storage

Room Temperature

Because the assembled cake contains fresh cream, do not leave it at room temperature for more than 2 hours, or 1 hour in hot conditions above 32°C. Unfilled sponge layers can be stored in an airtight container at room temperature for up to 2 days.

Refrigerator

Cover the assembled cake or keep it in an airtight container in the refrigerator for up to 2 days. It is best on the day it is filled, as the strawberries may release juice over time. Let slices stand briefly at room temperature before serving for a softer sponge, keeping within the time limits above.

Freezing

Freeze the unfilled, completely cooled sponge layers for up to 3 months. Wrap each layer well and place in a freezer-safe bag or container. Thaw at room temperature while still wrapped, then fill with fresh cream, jam and strawberries. Freezing the assembled cake is not recommended because the cream and berries can become watery.

Nutrition

Approximate values per slice, based on 12 slices:

• Calories: 375 kcal
• Carbohydrates: 40g
• Protein: 4g
• Fat: 23g
• Saturated fat: 14g
• Sodium: 170mg

Nutrition values are estimates and will vary with the ingredients and brands used.

FAQs