Mary Berry Victoria Sponge with Fresh Cream and Strawberries Recipe

This classic Victoria sponge is light, tender, and beautifully balanced with softly whipped cream and sweet, juicy strawberries. The sponge is delicate yet sturdy, with a fine crumb and gentle vanilla flavour that lets the filling shine. It is an easy, reliable bake suitable for beginners, yet elegant enough for special occasions. From start to finish, it takes about 1 hour including cooling and assembling.

Ingredients

For the sponge

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs, at room temperature
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract
• Butter, for greasing
• Baking parchment, for lining

For the filling and topping

• 200ml double cream
• 1½ tbsp icing sugar
• 200g fresh strawberries, hulled and sliced
• 3 to 4 tbsp good-quality strawberry jam
• Icing sugar, for dusting

How to Make Mary Berry Victoria Sponge with Fresh Cream and Strawberries Recipe

• Prepare the oven and tins: Preheat the oven to 180°C (160°C fan). Grease two 20cm round sandwich tins and line the bases with baking parchment.
• Mix the sponge: Place the butter, caster sugar, eggs, flour, baking powder, milk, and vanilla extract into a large bowl. Beat together with an electric mixer until pale, smooth, and fully combined. The mixture should drop easily from a spoon.
• Bake: Divide the mixture evenly between the prepared tins and gently level the tops. Bake for 20 to 25 minutes, until the cakes are golden, springy to the touch, and just beginning to shrink from the sides of the tins.
• Cool: Leave the sponges to cool in their tins for 5 minutes, then turn out onto a wire rack and allow to cool completely before filling.
• Assemble: Whip the double cream with the icing sugar until it forms soft peaks. Spread the jam over the flat side of one sponge, then spoon or pipe the cream on top. Scatter over the sliced strawberries and sandwich with the second sponge. Dust lightly with icing sugar just before serving.

Tips

How do I get a light, even sponge?

Make sure the butter is fully softened and the eggs are at room temperature. This helps the mixture emulsify properly and trap air.

Why did my sponge sink?

Opening the oven door too early can cause the cake to collapse. Wait until at least 20 minutes have passed before checking.

Can I use whipped cream from a can?

Freshly whipped double cream gives the best flavour and texture. Aerosol cream tends to soften quickly and does not hold its shape as well.

How do I stop the strawberries from weeping?

Slice the strawberries just before assembling and avoid adding sugar directly to them, as this draws out excess juice.

Serving Suggestions

• Serve with extra fresh strawberries on the side
• Pair with a pot of English breakfast or Earl Grey tea
• Add a few raspberries for colour and contrast

Storage

Room temperature

The unfilled sponge layers can be kept in an airtight tin for up to 24 hours.

Refrigerator

Once filled with cream, store the cake in the fridge and eat within 2 days. Allow to stand at room temperature for 20 minutes before serving.

Freezing

The plain sponge layers freeze well for up to 3 months. Wrap tightly and defrost fully before filling. Do not freeze the assembled cake.

Nutrition

• Calories: 395 kcal
• Carbohydrates: 42g
• Protein: 6g
• Fat: 23g
• Saturated Fat: 14g
• Sodium: 170mg

Nutrition values are estimates and will vary depending on ingredients used.

FAQs

Mary Berry Victoria Sponge with Fresh Cream and Strawberries

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light and airy Mary Berry Victoria sponge filled with strawberry jam, softly whipped cream, and fresh strawberries.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 1 tsp vanilla extract

• 200ml double cream

• 1½ tbsp icing sugar

• 3–4 tbsp strawberry jam

• Fresh strawberries, sliced

• Icing sugar, for dusting

• Butter, for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line two 20cm round cake tins.
• Add all sponge ingredients to a bowl and beat until smooth and pale.
• Divide mixture evenly between tins and level the tops.
• Bake for 20–25 minutes until golden and springy.
• Cool briefly, then turn out onto a wire rack to cool completely.
• Whip cream with icing sugar until soft peaks form.
• Spread jam, cream, and strawberries between the sponges.
• Dust with icing sugar and serve.

Notes

• Assemble on the day for best freshness.
• Do not overwhip the cream.
• Unfilled sponge layers freeze well for up to 3 months.