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Victoria Sponge Cake

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Two layers of sponge cake sandwich fresh whipped cream, strawberry jam and fresh strawberries. My take on a tea time classic treat, the Victoria Sponge.

whole victoria sponge cake with strawberries and whipped cream filling.

Layers of fluffy vanilla sponge cake around a filling of whipped cream and strawberries. This traditional Victoria sponge cake is always a winner.

It is like a giant strawberry shortcake only fancier. Whip one up today to see why it is such a classic.

It’s Cake Slice time again!  Actually, I’m a day late.  

I wanted to join in on a little Presidents Day celebrations, so I made a….. wait for it…. cake!  And I didn’t want to bombard you with two cakes in one day.  

Because, well, I have manners.  

And self control.  

And moderation and all that good stuff.

I must have been in a berry cake kind of mood too, because yesterday I shared a lemon blueberry Bundt cake and today my cake has strawberries.  I guess it is that time of year where berries are on my brain!

Anyway, as always all of the choices for this month’s cake looked great.  I always have a hard time deciding.

But something about this cake with strawberry jam and whipped cream sandwiched between its layers really called to me.

It is a sponge cake, which really isn’t my favorite texture, but I also haven’t had that many.  So I thought I should give it a try.  

Besides, I had all of the ingredients on hand, which is always a helpful deciding factor!

Slice of Victoria sponge on plate with remaining cake in background, strawberry and chantilly cream filling showing.

My mother-in-law’s birthday was earlier this month. We invited her over for a birthday lunch that ended with this cake for dessert.

Certainly nobody complained and it got eaten, but I must confess that sponge cake is still not my favorite texture.  The only sponge cake that I’ve made that I would certainly make over and over again was actually a Cake Slice cake as well.

It was the Coffee and Cream Sponge Cake from the last book.  Honestly it is the frosting/whipped cream topping on that one that throws it over the edge.

Spread it on cardboard and I am sure to still be writing love letters about it.  But, I digress.

Maybe had I made enough whipped cream to cover this cake, rather than just the smattering in the middle I would have liked it better.  After all, we all know by now that I am a frosting girl and the more the merrier.

I would like to bake a few more fluffy sponge cake recipes and see if I can find one I love. Maybe it’s because I am use to a richer texture like American pound cake or soft like cake mix cakes, I think what you grew up with makes a big difference.

The recipe in the book used a classic filling of jam and Chantilly cream. I did take the opportunity to add some fresh strawberries to the mix.

They are not in Roger’s adaptation, but the fresh berries looked so good at the store that I came home with three pounds.  It seemed a shame not to sandwich some between the jam and the cream!

whole victoria sponge cake with strawberries and whipped cream filling.

Of course Roger’s picture was as pretty as could be.  He suggested that this cake was named after Queen Victoria who is said to have enjoyed it with a cup of tea.

Victoria sandwich cakes have been popular in Great Britain as an afternoon tea time treat since 1885.

Perhaps that is my problem, I am used to celebration cakes that are really sweet and decadent and British cake this is meant to be more of a tea time treat which I believe tend to not be quite so over the top sweet.  

Who knows? Either way, the cake did not go to waste!

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

whole victoria sponge cake with strawberries and whipped cream filling.

Victoria Sponge Cake

Servings: 16 Servings
Author: Carlee
Two layers of sponge cake sandwich fresh whipped cream, strawberry jam and fresh strawberries. My take on a tea time classic treat.
4.91 from 11 ratings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes



  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1⅔ cups all purpose flour
  • ½ teaspoon salt
  • 4 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 2 teaspoons whole milk


  • cup lightly sweetened whipped cream
  • ½ cup strawberry jam
  • 1 cup sliced strawberries optional
  • Powdered sugar
Makes: 9inch round


  • Preheat your oven to 350°F and prepare two 9 inch cake tins.
  • In a large bowl, cream together the room temperature butter and sugar until light and fluffy..
    1 cup unsalted butter, 1 cup granulated sugar
  • Beat in the eggs, one at a time until completely combined.  Be sure to scrape down the sides of the bowl as you go.
    4 large eggs
  • In a small bowl, mix together the flour, salt and baking powder.  Stir the dry ingredients into butter mixture.
    1⅔ cups all purpose flour, ½ teaspoon salt, 4 teaspoons baking powder
  • Add the milk and vanilla and mix until completely combined.
    1 teaspoon vanilla extract, 2 teaspoons whole milk
  • Spread the cake batter in your prepared pans and bake for 12-15 minutes or until they test done. The center of the cake should bounce back when lightly touched with a finger.
  • Cool for 10 minutes in the pans and then turn out onto a wire cooling rack to cool completely.
  • To serve, spread jam over bottom layer of cake.  Top with strawberry slices if using, the spread with fresh whipped cream.  Top with second layer and dust the top of the cake with powdered sugar.
    ½ cup strawberry jam, 1 cup sliced strawberries, 1½ cup lightly sweetened whipped cream


Serving: 1ServingCalories: 292kcalCarbohydrates: 39gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 81mgSodium: 302mgFiber: 1gSugar: 26g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating

All That's Left Are The Crumbs

Thursday 16th of March 2017

Your cake looks amazing and I love the ratio of strawberries to cream in the center.


Monday 6th of March 2017

Thank you!

Beverly @Across the Blvd

Saturday 4th of March 2017

I think the cake sounds delicious and it's so pretty, too.


Monday 6th of March 2017

Thank you so much!

Big Rigs 'n Lil' Cookies

Saturday 4th of March 2017

It been forever since I have had a sponge cake, but I seem to recall enjoying the filling more than the cake as well! Regardless, this is a beautiful cake Carlee!


Monday 6th of March 2017

Me too, but that's no surprise. We all know my fondness for frosting and fillings. It was certainly tasty, just not my favorite.

Amanda | Domestically Creative

Friday 3rd of March 2017

Oh yum! This cake looks amazing! Thank you for sharing at Merry Monday!


Monday 6th of March 2017

Thank you!