Mary Berry Victoria Sponge with Fresh Cream and Strawberries Recipe

This classic Victoria sponge is everything you want from a traditional British cake: soft, buttery layers with a light crumb, sandwiched with sweet strawberry jam, billowy fresh cream, and juicy strawberries. It tastes clean and simple, but it feels properly special once it’s stacked and dusted with icing sugar. The method is straightforward (a true beginner-friendly sponge), as long as you measure accurately and don’t rush the cooling. Total time is about 1 hour 10 minutes, including cooling and assembling.

Ingredients

For the Victoria sponge layers

225g unsalted butter, very soft (plus extra for greasing)
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla extract (optional)
Pinch of salt
Baking parchment (to line the tins)

For the fresh cream and strawberry filling

200ml double cream, cold
1–2 tbsp icing sugar (optional, to lightly sweeten the cream)
5–6 tbsp strawberry jam (seedless if you prefer a smooth slice)
250g fresh strawberries, hulled and sliced

To finish

Icing sugar, for dusting

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

Oven and tin preparation

Prepare the oven: Preheat the oven to 180°C (160°C fan). Put a shelf in the middle so the cakes bake evenly.
Prepare the tins: Grease two 20cm (8-inch) round cake tins and line the bases with baking parchment. A lined base is your best insurance against sticking.

Mixing the sponge batter

Add the ingredients: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, milk, vanilla (if using), and a pinch of salt into a large mixing bowl.
Beat until smooth: Using an electric hand mixer (or a stand mixer), beat for 1–2 minutes until pale, fluffy, and fully combined. Stop once to scrape down the bowl so you don’t get buttery streaks.
Divide and level: Split the mixture evenly between the tins and smooth the tops with a spoon or spatula.

Baking

Bake the sponges: Bake for 20–25 minutes, until well-risen and golden. The cakes should spring back when lightly pressed, and a skewer inserted into the centre should come out clean.
Avoid sinking: Keep the oven door closed for at least the first 18–20 minutes so the sponge sets properly.

Cooling

Cool briefly in the tins: Leave the cakes in their tins for 5 minutes. This helps them firm up so they don’t crack as you turn them out.
Cool completely: Turn out onto a wire rack, peel off the parchment, and let them cool fully before filling. If the sponges are warm, the cream will melt and slide.

Assembling with jam, fresh cream, and strawberries

Whip the cream: Whip the cold double cream (and icing sugar, if using) to soft peaks. It should hold its shape but still look smooth and creamy.
Spread the jam: Place one sponge on a serving plate or cake stand. Spread the strawberry jam over the top in an even layer.
Add cream and strawberries: Spoon or spread the whipped cream over the jam, keeping it slightly in from the edge. Scatter the sliced strawberries over the cream.
Finish and dust: Top with the second sponge. Press very gently, then dust with icing sugar just before serving for the classic Victoria finish.

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

Tips

Why did my Victoria sponge turn out dense?

The most common cause is butter that wasn’t soft enough, which prevents the batter from mixing smoothly. Beat only until combined and fluffy, and make sure your oven is fully preheated. Also check your self-raising flour is fresh.

How do I stop the cake layers from doming?

Evenly spread the batter in the tins and lightly level the tops. If your oven runs hot, the outside can set too quickly and push the centre up. An oven thermometer helps, and baking on the middle shelf keeps heat more even.

How do I keep the cream from squashing out when I sandwich the cake?

Whip to soft peaks, not stiff. Spread the cream about 1cm in from the edge, then add the top sponge and press down lightly. If you want extra tidy slices, chill the assembled cake for 20–30 minutes before cutting.

Can I make it taste more “strawberry” without making it too wet?

Use the best jam you can, and choose ripe strawberries. If your strawberries are very juicy, slice them and pat them dry with kitchen paper before adding them to the cream.

Serving Suggestions

Serve with a pot of English breakfast tea or Earl Grey.
Add extra strawberries on the side for a fresher plate.
For a dinner-party finish, serve with a small spoonful of lightly sweetened crème fraîche.
Cut with a serrated knife for cleaner slices.

Storage

Room temperature

Because this version uses fresh cream, it’s best not to leave it out for long. If your kitchen is cool, it can sit out for serving for up to 2 hours.

Refrigerator

Store the assembled cake in an airtight container (or well covered) for up to 2 days. The sponge will soften slightly as it sits with the cream and strawberries, but it will still taste lovely.

Freezing

Freeze the unfilled sponge layers only. Wrap each cooled layer tightly in cling film, then a layer of foil, and freeze for up to 3 months. Defrost at room temperature (still wrapped) before filling with fresh cream and strawberries.

Nutrition

Calories: 420 kcal
Carbohydrates: 44 g
Protein: 6 g
Fat: 25 g
Saturated fat: 15 g
Sodium: 220 mg

Nutritional values are estimates and will vary based on brands, portion size, and how much filling you use.

FAQs

Can I make Mary Berry Victoria sponge with plain flour instead of self-raising?

Yes. Use 225g plain flour plus 2 tsp baking powder (instead of 1 tsp). Sift them together to distribute the raising agent evenly.

How do I keep strawberries from making the cake soggy?

Use ripe but firm strawberries, slice them just before assembling, and pat them dry if they seem very juicy. Also avoid adding extra strawberry juice to the filling.

Can I make Victoria sponge the day before?

You can bake the sponge layers a day ahead, wrap once fully cool, and assemble the next day. If you assemble with fresh cream and strawberries, it’s best enjoyed within 24–48 hours.

What’s the best cream to use for a Victoria sponge?

Double cream whipped to soft peaks gives the classic texture and holds up well. For a slightly lighter finish, you can fold a spoonful of Greek yogurt into softly whipped cream, but keep it thick so it doesn’t loosen the filling.

Why did my sponge crack on top?

A cracked top usually means the oven was a little hot or the cake sat too high in the oven. Bake on the middle shelf and consider checking your oven temperature with a thermometer.