Mary Berry Victoria Sponge with Fresh Cream and Strawberries Recipe

Mary Berry Victoria Sponge with fresh cream and strawberries is a beautiful twist on the classic British cake. Two light vanilla sponge layers are sandwiched with softly whipped cream, sweet jam, and juicy fresh strawberries for a fresh and elegant finish. The texture is airy, tender, and rich without feeling heavy. This is an easy bake that takes around 1 hour 20 minutes including cooling time.

Ingredients

For the Sponge

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk

For the Filling

200ml double cream
2 tbsp icing sugar
4 tbsp strawberry jam
250g fresh strawberries, sliced

For Finishing

Icing sugar for dusting
Butter for greasing tins
Baking parchment

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

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease two 20cm sandwich tins and line the bases with baking parchment.
Mix the batter: Add the butter, caster sugar, eggs, flour, baking powder, and milk to a large bowl. Beat until smooth and creamy.
Fill the tins: Divide the mixture evenly between the prepared tins and smooth the tops.
Bake the cakes: Bake for 22 to 25 minutes until golden, risen, and springy in the centre.
Cool completely: Leave in the tins for 5 minutes, then turn out onto a wire rack and cool fully.
Whip the cream: Beat the double cream with icing sugar until soft peaks form.
Assemble the cake: Spread one sponge with jam. Spoon over the whipped cream and scatter sliced strawberries on top.
Finish and serve: Place the second sponge on top, dust with icing sugar, then slice and serve.

Tips

How do I stop the sponge from sinking?

Avoid opening the oven door during the first 20 minutes of baking and make sure the batter is evenly divided.

How do I keep the cream firm?

Whip only to soft peaks and keep the cake chilled until serving.

Can I prepare the sponges ahead?

Yes, bake the sponge layers a day ahead and fill on the day you plan to serve.

How do I get neat slices?

Chill the filled cake for 20 minutes before slicing with a sharp knife.

Serving Suggestions

Serve with hot tea or fresh coffee
Add extra strawberries on the side
Pair with a scoop of vanilla ice cream
Perfect for birthdays, picnics, or afternoon tea

Storage

Room Temperature

Store unfilled sponge layers in an airtight tin for up to 2 days.

Refrigerator

Once filled with cream, refrigerate and enjoy within 24 hours for best freshness.

Freezing

Freeze unfilled sponge layers wrapped well for up to 3 months. Defrost at room temperature before using.

Nutrition

Calories: 395 kcal
Carbohydrates: 36g
Protein: 5g
Fat: 26g
Saturated Fat: 15g
Sodium: 180mg

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

FAQs

Can I use frozen strawberries?

Fresh strawberries give the best texture, but thawed frozen strawberries can be used if drained well.

Can I make this cake the day before?

You can bake the sponge layers the day before, but fill with cream and strawberries on the day of serving.

What size tins work best?

Two 20cm round sandwich tins give the classic Victoria sponge shape and height.

Can I use whipped topping instead of cream?

Yes, but fresh double cream gives the best flavour and traditional finish.