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The Victoria Sponge is a classic British cake that has been loved for generations. Its light, airy layers filled with fresh strawberries and cream make it the perfect dessert for any occasion. Making this cake at home is simple and rewarding, offering a delicious taste of British tradition.
Ingredients Needed
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- Fresh strawberries, sliced
- 300ml double cream
- 2 tablespoons icing sugar
- Extra strawberries for decoration
Step-by-Step Instructions
Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with parchment paper. In a large bowl, beat the softened butter and caster sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Gradually fold in the self-raising flour and baking powder. Add the milk to loosen the batter if needed. Divide the mixture evenly between the two prepared tins. Bake for 20-25 minutes or until a skewer inserted into the center comes out clean. Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
While the cakes cool, whip the double cream with icing sugar until soft peaks form. Once cooled, spread a generous layer of whipped cream on top of one sponge. Arrange sliced strawberries over the cream. Place the second sponge on top and cover with the remaining cream. Decorate with additional strawberries for a beautiful finish.
Serving Suggestions
This Victoria Sponge is perfect served as a dessert or afternoon tea treat. For extra flavor, sprinkle some icing sugar on top or add a few mint leaves for garnish. It’s best enjoyed fresh but can be stored in the refrigerator for a day or two.