Super Easy Victoria Sponge Cake with Strawberry Filling

Let me show you how to make this super-simple Victoria sponge cake. It may not look like the classic Victoria sponge cake, but trust me, this loaf version is just as delicious and so much easier to make.

Check out the full Victoria sponge cake video below to see all the steps in action. If you enjoyed this recipe, please subscribe to my channel for more easy and delicious cake recipes every week.

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What Makes This Victoria Sponge Cake Special

This Victoria sponge cake recipe creates a light, buttery cake filled with sweet strawberry jam and fresh whipped cream. The triple-layer approach gives you more filling in every slice, making it more impressive than the traditional two-layer version. What makes this recipe reliable is its simple ratio of ingredients that consistently produces a perfect texture.

Ingredients for Victoria Sponge Cake

Here’s what you’ll need to make this classic British cake. Nothing fancy is required – just simple ingredients that work perfectly together.

For the cake:

• 225g (1 cup) unsalted butter, softened
• 225g (1 cup + 2 tbsp) caster sugar
• 4 large eggs, room temperature
• 225g (1¾ cups) self-raising flour
• 1 tsp vanilla extract (optional)

For the filling:

• 300ml (1¼ cups) heavy whipping cream
• 150g (½ cup) strawberry jam
• 250g (1½ cups) fresh strawberries, sliced
• Powdered sugar for dusting

Note: No self-raising flour? Just mix 225g (1¾ cups) all-purpose flour with 2¾ teaspoons of baking powder. I’ve done this many times when I’ve run out of self-raising flour.

Tools Needed for Victoria Sponge Cake

These basic tools will help you make your cake with minimal fuss.

• 8-inch (20cm) loaf pan
• Parchment paper
• Electric mixer (stand or handheld)
• Large mixing bowl
• Sieve
• Spatula
• Wire cooling rack
• Serrated knife
• Piping bag (optional)

Top Tip: Line your loaf pan with parchment paper that hangs over the sides. This creates handles that make it much easier to lift the cake out after baking. I started doing this after struggling to remove intact cakes for years!

Preparing Your Victoria Sponge Cake Batter

This section covers how to make the perfect cake batter. The right technique here sets you up for a light, fluffy cake.

First, preheat your oven to 180°C (350°F) and line your loaf pan with parchment paper.

Step 1: Put your softened butter in a large mixing bowl and beat until smooth.

Step 2: Add the sugar to the butter. Beat on medium speed for 3-5 minutes until really pale and fluffy. This step is crucial – don’t rush it! The more air you beat in now, the lighter your cake will be.

Step 3: Add the eggs one at a time, mixing each egg completely before adding the next. This helps prevent the batter from separating. If it does start to look curdled, add a spoonful of your measured flour and keep mixing.

Top Tip: Crack each egg into a small bowl first before adding to the mixture. This way if you get shell fragments, you won’t ruin your entire batter. I started doing this after fishing eggshells out of cake batter one too many times!

Step 4: Sift the flour into the bowl. Add it in three batches, gently folding after each addition. Use a light touch – overmixing at this stage can make your cake tough.

Step 5: Pour the batter into your prepared loaf pan. Spread it evenly with a spatula.

Baking Your Victoria Sponge Cake

This section explains how to bake your cake to perfection. The right baking time and temperature ensure your cake is neither dry nor undercooked.

Step 6: Bake in the preheated oven for 45-50 minutes. The cake is done when it’s golden on top and a toothpick inserted into the center comes out clean.

Step 7: Let the cake cool in the pan for 10 minutes. This brief cooling period helps the cake set so it doesn’t fall apart when removed from the pan. Then transfer to a wire rack to cool completely.

Note: Don’t try to cut or fill the cake until it’s completely cool! I made this mistake once for a birthday cake and ended up with a landslide of cream and jam. Not pretty!

Preparing the Whipped Cream and Strawberries

While your cake cools, it’s time to get the fillings ready. Fresh cream and strawberries take this cake to another level.

In a clean bowl, whip the heavy cream until it forms soft peaks that hold their shape but still look smooth. This usually takes 3-4 minutes with an electric mixer.

Top Tip: Put your mixing bowl and beaters in the freezer for 10 minutes before whipping cream. Cold equipment helps the cream whip up better and stay stable longer. This is especially helpful in summer when my kitchen gets hot.

Wash and slice your strawberries, setting some aside for decoration if you want.

Assembling Your Triple-Layer Victoria Sponge

This is where you transform simple cake layers into something special. Taking care with assembly ensures each slice looks as good as it tastes.

Step 8: When the cake is completely cool, use a serrated knife to cut it into 3 equal horizontal layers. I find it helpful to mark the sides first with small cuts to use as guides.

Step 9: Place the bottom layer on your serving plate. Spread half the jam evenly over it, then add about a third of the whipped cream.

Step 10: Place the middle layer on top and repeat with the remaining jam and another third of the cream. Arrange about half the sliced strawberries over the cream.

Step 11: Add the top layer and spread the remaining cream over it. Decorate with the remaining strawberries.

Note: If you’re not serving the cake right away, wait to add the final layer of cream and strawberries until closer to serving time. This prevents the cream from weeping or the strawberries from making the cake soggy.

Related Recipe: If you enjoyed the Victoria Sponge, you’ll love this Sri Lankan Butter Cake. With a soft crumb, rich buttery flavor, and golden crust, it’s a beloved classic for tea time and celebrations

How Victoria Sponge Cake Tastes

The cake itself is soft with a light, buttery crumb that almost melts in your mouth. The jam adds sweetness and a hint of tartness, while the fresh cream brings a richness that balances everything perfectly. Fresh strawberries add a juicy burst of flavor and keep the cake from being too sweet.

What I love about Victoria Sponge is that it’s not overly sweet or heavy like some cakes can be. It’s the kind of cake you can enjoy with a cup of tea without feeling like you need a nap afterward!

Variations on Victoria Sponge Cake

This section offers some simple ways to adapt the basic recipe for different occasions or seasons.

While strawberry jam is traditional, raspberry jam works beautifully too. You can also try different berries for the fresh fruit layer – raspberries, blueberries, or blackberries all work well depending on what’s in season.

For a special occasion version, try adding a tablespoon of lemon zest to the cake batter and using lemon curd instead of jam. The slight tanginess is amazing with the sweet cream.

If you’re short on time, you can make this as a two-layer cake instead of three. Just cut the cake in half instead of into thirds – it’s still delicious, just with a slightly different cake-to-filling ratio.

The triple-layer Victoria sponge cake is perfect for afternoon tea, weekend treats, or any time you want something that looks impressive but is actually pretty simple to make. It’s the kind of reliable recipe that’s worth keeping in your collection.

More Delicious Cake Recipes to Try

Craving more comforting bakes after the Victoria Sponge Cake? Here are three irresistible options you’ll love:

• Got Apples? Make the Best Apple Cake Recipe Ever! – Packed with juicy apples and warm spices, this moist cake is like fall in every bite.
• Condensed Milk Cake Recipe – With just a few ingredients, this soft, milky cake is a quick fix for your sweet tooth.
• Moist Peanut Butter Cake With Peanut Butter Frosting– Rich, creamy, and nutty—this cake is a peanut butter lover’s dream.

Each recipe is beginner-friendly, perfectly moist, and ideal for family gatherings or a quiet slice with tea.