Strawberry Victoria Sponge Cake

If you’re on the hunt for a beautiful recipe with European flair, try this Strawberry Victoria Sponge Cake. Rumor has it that this cake was a favorite of Queen Victoria, particularly at tea time. There are so many ways you can make this tasty cake, but we have to admit we are partial to a strawberry accent. 

Though this cake looks fancy, it’s not difficult to make. All you need is a batch of decadent sponge cake batter, thick whipped cream, and strawberry jam. The end result is a gorgeous cake fit for royalty! 

Strawberry Victoria Sponge Cake Ingredients

This Strawberry Victoria Sponge Cake may be European at heart, but it uses ingredients found worldwide. Here’s a spotlight on some of these common yet tasty ingredients. 

Butter: The secret ingredient to a delicious sponge cake is plenty of butter. It keeps the sponge cake plump and moist while giving it a salty-sweet flavor. Plus, it creates the most gorgeous shade of yellow. 

Eggs: You’ll notice this recipe calls for 5 eggs. While this recipe does include baking powder, eggs are the primary leavening agent. I recommend letting your eggs and butter come to room temperature for easy mixing. 

Vanilla: There are some ingredients you can skimp on and some that require a splurge. Vanilla is one of them! The pure vanilla extract gives baked goods a punch that artificial flavoring doesn’t. You can purchase your extract or get crafty and make your own. I also add a little almond extract to give the Strawberry Victoria Sponge Cake a bakery-style flavor. 

Powdered sugar: Powdered sugar is a beautiful garnish for sponge cake as it adds to its delicate flavor. I also use a little in my whipped cream to give it more structure. 

Cream: Homemade whipped cream is the cherry on top of an amazing Strawberry Victoria Sponge Cake! If you feel like a shortcut, you can always use Cool-Whip. Just don’t tell Queen Victoria. 

Jelly: Some Victoria sponge cakes call for a homemade strawberry reduction, but jelly works just as great! Strawberry jelly is what was used in the cake pictured, but you can substitute raspberry if desired. 

Strawberry Victoria Sponge Cake Hacks

While this cake is simple enough, a few chef’s hacks can make a world of difference. Here are some things to keep in mind while you’re cooking. 

• Be sure your sponge cake is entirely cooled before adding the whipped cream and jelly. 
• For an airy cake, sift the flour before using it. 
• This sponge cake will last 1-2 days in the fridge and up to 3 months in the freezer. 
• If freezing, bake JUST the cakes and add the filling right before serving. 
• Don’t overmix the cake, and don’t under cream the butter and sugar. 
• If you want to make a statement, you can add pure extracts to your whipped cream filling. Strawberry, mint, almond, lemon, orange, or vanilla would be great additions. 
• For a chocolatey twist, add a dusting of cocoa powder to the top of the Strawberry Victoria Sponge Cake. 

How to Make Strawberry Victoria Sponge Cake 

Though making cakes from scratch may seem intimidating, it’s actually quite simple. Victoria sponge cakes don’t take much effort, especially considering you don’t have to whip egg whites. Many recipes for Victoria Sponge Cake use European measurements, but to simplify the recipe, we’ve listed American metrics. 

Here’s how you can make a Victoria Sponge Cake from the comfort of your home. 

Step One: Combine the Wet Ingredients

Preheat the oven to 350℉. Grease two 9-inch round cakepans. 

In a stand mixer or using an electric handheld mixer, combine the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well in between. Add the extracts and mix again. Set aside. 

Step Two: Mix the Dry Ingredients

In a separate mixing bowl, combine the sifted flour, baking powder, and salt. 

Step Three: Mix Batter and Bake

Slowly add the dry ingredients to the wet, alternating with the milk. If your batter looks too thick, add a couple more tablespoons of milk. 

Divide the batter evenly between two pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before icing. 

Step Four: Make the Whipped Cream

In a stand mixer or large mixing bowl, whip the cream and powdered sugar until it resembles stiff peaks. Place in the fridge until ready to use. 

Step Five: Ice the Victorian Sponge Cake

Once the Strawberry Victorian Sponge Cake is cooled, place one layer on a cake stand and spread a thick layer of jelly over the top. 

Top with a layer of whipped cream, followed by the second cake layer. Garnish with a dusting of powdered sugar. Chill in the fridge until ready to serve. Right before serving, add artificial or real flowers for extra pizazz. If desired, you can choose edible varieties. Enjoy! 

Want More Desserts? 

If your sweet tooth still isn’t satisfied, try one of these tasty recipes. They’re perfect for any occasion! 

• Fruit Custard Tart: This healthy dessert is free of dairy and eggs, making it an excellent option for guests with allergies. It’s such a gorgeous addition to any Mother’s Day, Valentine’s Day, or 4th of July table. Feel free to mix and match your favorite fruits. 
• Chocolate Crinkle Cookies: These cookies are a holiday favorite, but you can enjoy them any time of year. They’re rich, fudgy, and simple. It’s so hard to have just one! 
• Homemade Apple Pie: This tasty apple pie is a wonderful homemade treat. Sweetly spiced with a flaky crust; it’s an American classic! Serve it with whipped cream or a scoop of ice cream. 

Monster Cookie Dough Dip. If you’re looking for a quick dessert, this Monster Cookie Dough Dip will do the trick. It features peanut butter and M&Ms, a combo made in heaven. You can serve it with fruit, pretzels, cookies, or sneak bites of it from the bowl. The possibilities are endless. 

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