How to Make A Victoria Sponge Cake

Baking Cake Recipe Strawberries

If your baking never works out as you have planned, here is a simple Victoria sponge cake recipe that seems to work for me.

Use jam for the centre, and for a special treat, add whipped cream and fresh strawberries on top of the jam. Finish off with a dusting of icing sugar.


  • 225g unsalted butter
  • 225g golden caster sugar
  • 225g self-raising flour
  • 4 eggs
  • 1 tsp vanilla extract or zest of a lemon or orange for flavour


  • 1 Punnet of fresh strawberries
  • 150ml double cream
  • 3-4 tbsp strawberry jam
  • Icing sugar for dusting the top


  1. Preheat the oven to 175 C/350 F/Gas 4
  2. Line a 23cm (9in) springform tin
  3. Beat the butter and sugar until a pale creamy colour.
  4. Add the vanilla or zest.
  5. Add one egg at a time, to stop the mixture curdling add a spoonful of flour between each egg.
  6. Fold in the rest of the flour gently.
  7. Spoon the mixture into the prepared tin and bake for 45minutes in the pre-heated oven.
  8. The cake is ready when a skewer inserted into the middle comes out clean.
  9. Leave to cool
  10. Cut the cake in half.
  11. Spread the bottom of the cake with a thin layer of strawberry jam.
  12. Whip the cream until soft, and slightly thicker, I like to add a tablespoon of icing sugar before whipping the cream.
  13. Spread the whipped cream over the jam, top with fresh strawberries, sit the top of the cake on top of the berries and dust with a shower icing sugar.

Enjoy! Norah X

Blog Photo Norah Sleep Living

Main Photo by Rebecca Wiggins on Unsplash


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