This Victoria Sponge Cake is a light vanilla sponge cake with a strawberry filling and fresh whipped cream filling. I top this light cake with a simple dusting of powdered sugar and fresh strawberries for a beautiful cake.
If you love strawberry cakes as much as I do, be sure to check out some of my other favorites like my Chocolate Almond Strawberry Cake, Eggless Strawberry Banana Snack Cake, or my Vegan Strawberry Carrot Cake.
Why You'll Love This Recipe
This Victoria Sponge Cake is a perfect cake to make during the summer, as it's very light. You can even make your own strawberry jam from scratch as strawberries are in season, and I use a whipped cream frosting here, which is cool – so this cake is really refreshing in the summer months! You'll want to make this all summer long.
This simple two layer cake looks stunning, but it's so easy to make! A rustic naked cake is an incredibly easy cake to make and they always look stunning! I top this with a simple dusting of powdered sugar and fresh strawberries for a delicious and beautiful summer cake.
What is a Victoria Sponge Cake?
This cake is British and is named after Queen Victoria as she was known to eat a slice every afternoon with her tea. Sounds like a pretty good routine to me! This simple and classic cake goes well with tea and I think it could also dub as breakfast.
Sponge cake is made with sugar, eggs, and flour – typically no milk is used in this type of cake. Victoria Sponge Cake is only two layers, and it in the middle it has raspberry or strawberry jam accompanied by a whipped cream or buttercream. And, it typically has no frosting on top and instead is just dusted with powdered sugar for a very simple and understated cake.
I made this cake for a friend of mine who's wife is from England. So, it was
Ingredients for Victoria Sponge Cake
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour
Organic Valley Heavy Whipping Cream
Florida Crystals Organic Powdered Sugar
Organic Strawberries
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
A light and fluffy vanilla sponge cake is filled with strawberry jam and a light and fluffy whipped cream. This Victoria Sponge Cake is dusted with powdered sugar and fresh strawberries.
Ingredients
- Batter
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
3 organic large eggs
170 grams (1 1/3 cups) organic all purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
2 tablespoons hot water
- Filling
85 grams (3 ounces) organic strawberry jam
1/2 cup organic heavy whipping cream
35 grams (1/4 cup) organic powdered sugar, sifted
1/4 teaspoon organic vanilla extract
- Topping
organic powdered sugar
6 to 8 organic strawberries
Directions
- Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar and vanilla extract. Mix on low until combined, then continue to mix and cream butter and sugar for 5 minutes or until light and fluffy.
- Add the eggs, all purpose flour, baking powder, and fine sea salt in that order. Mix on low until combined. With the mixer on low, add in the hot water and mix on low until a smooth batter forms. Scrape down the sides of the bowl, and mix again if needed. Transfer the batter to the prepared pans evenly, about 284 grams each.
- Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the pans.
- Remove the cakes from the pans and place one layer on a cake stand. Spread strawberry jam on top and place in the fridge for 20 minutes. This helps to refrigerate the strawberry jam so that the whipped cream will stay put.
- To make the filling: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, powdered sugar, and vanilla extract. Mix on low and gradually begin to increase speed as mixture thickens, until you are at full speed. Whisk until peaks form and the frosting is fluffy.
- Remove the cake from the fridge, and add the whipped cream frosting on top of the jam. Top with the second cake layer.
- Sift powdered sugar on top, and top with fresh strawberries. Serve immediately.
Notes
- High Altitude — Bake at 350°F for 17 to 22 minutes or until a wooden pick inserted in the center comes out clean.
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Make sure to check out my Strawberry Almond Cake recipe, which I'm sure you'll love too! And, share it with someone who you think will like it too!
very nice recipe! Its always a struggle to find good Victoria sponge cakes that work at high altitude, I ended up doubling the recipe and making cupcakes, (it made 24) and I cooked them at 350 F for 22 minuets. They were delicious, very light and fluffy.
Amazing Jamie! I love the cupcake idea!