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victoria sponge cake

Strawberry Victoria Sponge Cake

  • Author: The Cabin Diary



Sponge Cake:

1 cup butter, softened

1 cup sugar

5 eggs, room temperature

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

1 ¾ cup all-purpose flour, sifted

2 teaspoons baking powder

½ teaspoon salt

¼ cup milk, plus more as needed 

Strawberry jelly, amount will vary based on brand

Powdered sugar, to garnish

Whipped Cream: 

1 cup heavy whipping cream 

½ cup powdered sugar


  1. Preheat the oven to 350℉. Grease two 9-inch round cakepans. 
  2. In a stand mixer or using an electric handheld mixer, combine the softened butter and sugar until light and fluffy. 
  3. Add the eggs one at a time, mixing well in between. Add the extracts and mix again. Set aside. 
  4. Slowly add the dry ingredients to the wet, alternating with the milk. If your batter looks too thick, add a couple more tablespoons of milk. 
  5. Divide the batter evenly between two pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before icing. 
  6. To make the whipped cream: In a stand mixer or large mixing bowl, whip the cream and powdered sugar until it resembles stiff peaks. Place in the fridge until ready to use. 
  7. Once the Strawberry Victorian Sponge Cake is cooled, place one layer on a cake stand and spread a thick layer of jelly over the top. 
  8. Top with a layer of whipped cream, followed by the second cake layer. Garnish with a dusting of powdered sugar. Chill in the fridge until ready to serve. Enjoy!