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A victoria sandwich cake filled with cream and topped with strawberries Tried & Tested

Classic victoria sandwich cake

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4.1 stars based on 10 ratings

Who can resist this Great British favourite especially when filled with softly whipped cream and home-grown juicy strawberries. This recipe was created in aid of Breast Cancer Care Strawberry Tea campaign. Recipe courtesy of Seasonal Berries the strawberry growers of Britain.

Get together with your favourite people this summer and host a tea party in aid of Breast Cancer Care. You can find more details online about the charity’s Strawberry Tea campaign, visit www.breastcancercare.org.uk/strawberry

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the sponge

  • 175g 6¼ oz Butter (unsalted) room temperature
  • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1 1 Lemon zest grated
  • 175g 6¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 3 3 Egg(s) (free range) medium, beaten

For the filling

  • 150g 5⅜ oz Strawberries hulled, sliced
  • 3tbsp 3tbsp Strawberry jam
  • 150ml 5⅛ fl oz Double cream
  • 4 4 Strawberries to decorate

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4.  Lightly brush the base and sides of two 20 cm (8 inch) circular sandwich tins with a little oil then line the bases with 2 circles of non-stick baking paper.

  2. Classic mode Step 2

    Cream the butter and sugar together in a large mixing bowl with a wooden spoon or in an electric mixer until light and fluffy then stir in the lemon zest.

    Ingredients for this step

    • 175g 6¼ oz Butter (unsalted) room temperature
    • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1 1 Lemon zest grated
  3. Classic mode Step 3

    Sift the flour and baking powder on to a plate. Gradually beat alternate spoonfuls of beaten egg and flour into the creamed butter mixture until smooth, continue until all the eggs and flour have been added.

    Ingredients for this step

    • 175g 6¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1tsp 1tsp Baking powder
    • 3 3 Egg(s) (free range) medium, beaten
  4. Classic mode Step 4

    Divide the mixture between the tins, spread level with a round bladed knife then cook on the middle shelf in the oven for about 20 minutes until well risen, golden brown and the cake springs back when lightly pressed with a finger tip.

  5. Classic mode Step 5

    Allow to cool for a few minutes then loosen the edges of the cakes with a round bladed knife and turn out on to a large wire rack. Peel off the lining paper then turn cakes back up the other way and leave to cool completely.

  6. Classic mode Step 6

    Mix the sliced strawberries with the jam, if the jam is very set, warm briefly in the microwave before adding the strawberries. Softly whip the cream. Transfer one of the cakes to a serving plate. Top with spoonfuls of the cream then the strawberry jam mix. Carefully lift the top cake in place, arrange the halved strawberries on top and sprinkle with sugar. Serve by cutting into wedges.

    Ingredients for this step

    • 4 4 Strawberries to decorate
    • 3tbsp 3tbsp Strawberry jam
    • 150ml 5⅛ fl oz Double cream