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A strawberry Victoria sponge cake topped with strawberry icing and strawberries. Tried & Tested

Strawberry cake

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1.999 stars based on 16 ratings

This recipe for a strawberry cake uses freeze dried strawberries to give the butter cream a natural flavour and hint of colour. Serve on your best china for garden tea parties, an elegant afternoon tea or sophisticated birthday lunch.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cake

  • 200g 7⅛ oz Butter (unsalted) softened
  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4 4 Egg(s) (free range) medium, beaten
  • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the decoration

  • 150g 5⅜ oz Butter (unsalted) softened
  • 300g 10⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 1tbsp 1tbsp Milk
  • Freeze dried strawberries (small tube)
  • 4tbsp 4tbsp Strawberry jam
  • Strawberries one small punnet.

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oven to 180°C (fan 160°C, gas mark 4). Grease and line 2 x 20cm round sandwich tins.

  2. Classic mode Step 2

    Place the butter and caster sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

    Ingredients for this step

  3. Classic mode Step 3

    Gradually beat in the eggs and vanilla extract a little at a time until smooth, adding a little of the flour if the mixture starts to curdle.

    Ingredients for this step

    • 4 4 Egg(s) (free range) medium, beaten
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  4. Classic mode Step 4

    Mix together the flour and baking powder before sifting into the mixture and gently folding in until completely combined.

    Ingredients for this step

  5. Classic mode Step 5

    Divide the mixture between the two prepared tins, and bake in the pre-heated oven for 20-25 minutes until golden and the cake springs back when gently pressed. Turn onto a cooling rack and leave to cool completely.

  6. Classic mode Step 6

    To make the buttercream beat the butter until softened before slowing adding the icing sugar. Add the milk if required to loosen the buttercream slightly.

    Ingredients for this step

    • 150g 5⅜ oz Butter (unsalted) softened
    • 300g 10⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 1tbsp 1tbsp Milk
  7. Classic mode Step 7

    Crush the freeze dried strawberries to give a more even colour before folding into the buttercream. Add enough strawberries to give your desired strength of flavour.

    Ingredients for this step

    • Freeze dried strawberries (small tube)
    • Strawberries one small punnet.
  8. Classic mode Step 8

    Spread half of the buttercream over the flat bottom of one of the sponges and top with jam before sandwiching the second sponge on top. Spread the remaining buttercream over the top of the cake and top with fresh strawberries before serving.

    Ingredients for this step

    • 4tbsp 4tbsp Strawberry jam