13 July 2014

Baking | Strawberry Victoria Sponge

Strawberries are very much in season at the moment and a fresh Victoria sponge is one of the cornerstones of British tea time. I whipped this super simple yet utterly delicious cake up on a whim a few weekends ago and after receiving a great response on Instagram (beautyblogbrunette), I wanted to share the recipe with you all.

You will need
  • Two 8 inch sandwich tins, greased and floured
  • 115g self raising flour
  • 115g unsalted butter, softened
  • 115g golden caster sugar
  • 1/2 level teaspoon baking powder
  • 2 large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract 
  • 3 tablespoons raspberry jam (mine was homemade, recipe coming soon)
  • Punnet of strawberries, hulled and sliced thinly. Save some whole for decorating.
  • 300ml double cream
  • 3 tablespoons icing sugar with extra to dust


1. Grease and flour your sandwich tins and pre-heat your oven to 170 degrees.

2. Sieve your flour and baking powder together into a large bowl. Add in the butter, golden caster sugar, eggs and vanilla extract and whisk until you have a smooth mixture - heavy but capable of falling off a spoon.

3. Divide the mixture evenly between the two prepared tins and bake for 30-35 minutes, until the sponges are golden brown in colour and springy to the touch.

4. I made my jam whilst my sponges were cooking to make sure everything was super fresh. If you're not making your own jam use this time to wash and slice your strawberries. Make sure you keep a few whole ones to decorate your cake with.

5. Remove your sponges from the oven and leave to cool completely on a wire rack.

6. Whisk your double cream until it becomes thick and starts to stiffen and then whisk in your 3 tablespoons of icing sugar, this is my favourite thing to do with double cream as it creates the most wonderful taste and texture.

7. If necessary, heat your jam over a low heat until it becomes smooth and almost runny but not quite a liquid. Turn out both of your sponges and spread a thick layer of jam across one sponge. 

8. Cover the jam with a generous layer of the double cream, don't worry about it spilling out of the sides, messy is good!

9. Place your sliced strawberries on top of the cream and place the other sponge on top.

10. Using a table spoon, apply a few blobs of cream to the top sponge and put strawberries in the centre of the cream (you could pipe this on for a super polished finish but I wanted it to look homemade). Apply a light dusting of icing sugar and tuck in!

Enjoy your slice(s) of sponge with a good cup of tea and revel in what's left of our (wonderful) British summer.

As always I'd love to see your results if you try this so please link me your posts or tag me in your photos on Instagram!

Vicky x



  1. OH MY GOD that looks amazing! I'm so hungry now!! xo

    1. It's so good and really simple, you've got to try it! xx


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