Mary Berry Victoria Sponge With Fresh Cream And Strawberries​ Recipe

This easy Mary Berry Victoria Sponge with Fresh Cream and Strawberries is made using the famous all-in-one method with simple pantry staples like self-raising flour, caster sugar, soft butter, and eggs. This recipe creates two perfectly light and airy golden sponges, which are then generously filled with freshly whipped cream and sweet, sliced strawberries. The result is a quintessential summer dessert, a stunning yet simple cake perfect for garden parties, afternoon tea, or any sunny-day celebration.

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Mary Berry Victoria Sponge With Fresh Cream and Strawberries Ingredients

For the Sponge Cake:

• 225g (8oz) self-raising flour
• 2 tsp baking powder
• 225g (8oz) caster sugar
• 225g (8oz) butter, softened, plus extra for greasing
• 4 large eggs
• 1 tsp vanilla extract

For the Filling:

• 300ml (10fl oz) double cream
• 1 tbsp icing sugar (optional, for sweetening the cream)
• 200g (7oz) fresh strawberries, hulled and sliced
• Icing sugar, for dusting

How To Make Mary Berry Victoria Sponge With Fresh Cream and Strawberries

1. Preheat and prepare the tins: Set your oven to 180°C (160°C Fan/Gas Mark 4). Grease two 20cm (8in) round sandwich tins and line the bases with a circle of baking parchment.
2. Combine the cake ingredients: Using the all-in-one method, place the self-raising flour, baking powder, caster sugar, softened butter, eggs, and vanilla extract into a large mixing bowl.
3. Mix the batter: Beat all the ingredients together with an electric mixer for about two minutes, until the mixture is smooth, light in color, and well-blended.
4. Divide and bake: Divide the batter evenly between the two prepared tins and level the surfaces with a spatula. Bake in the center of the preheated oven for 25-30 minutes.
5. Check if they are cooked: The sponges are ready when they are golden brown, have risen beautifully, and spring back when pressed gently in the center.
6. Cool the sponges: Let the cakes cool in their tins for a few minutes before carefully inverting them onto a wire rack. Peel off the baking parchment and leave them to cool completely.
7. Prepare the filling: While the sponges cool, pour the double cream into a chilled bowl. Whisk until it forms soft peaks. If you prefer sweeter cream, you can fold in the optional icing sugar.
8. Assemble the cake: Place one cooled sponge layer on a serving platter. Arrange the sliced strawberries over the sponge, leaving a small border. Spoon the whipped cream over the strawberries and spread it evenly. Place the second sponge on top and press down gently.
9. Finish and serve: Finish the cake with a generous dusting of icing sugar. For decoration, you can place a few whole strawberries in the center.

Recipe Tips

• Use Room Temperature Ingredients: For the lightest possible sponge, ensure your butter and eggs are at room temperature. This helps the batter emulsify perfectly, creating a finer crumb.
• Don’t Overwhip the Cream: Whisk the cream only until it holds soft peaks. If you overwhip it, it will become grainy and buttery. Chilling the bowl and whisk beforehand can help you get the perfect consistency.
• Assemble Just Before Serving: Because this cake is filled with fresh cream, it’s best to assemble it on the day you plan to serve it. This keeps the cream fresh and prevents the sponge from becoming soggy.
• Pat Strawberries Dry: After washing and slicing the strawberries, gently pat them dry with a paper towel. This removes excess moisture and helps prevent the cream from becoming watery.

What To Serve With Victoria Sponge With Fresh Cream and Strawberries

This delightful summer cake is a complete treat on its own, best enjoyed with a classic cup of English tea or a refreshing glass of elderflower cordial. For a truly special occasion, a glass of chilled Prosecco or rosé wine pairs beautifully with the fresh berry flavors. You don’t need to add anything else to the plate, as the combination of light cake, rich cream, and juicy strawberries is a perfect balance of flavors and textures.

How To Store Victoria Sponge With Fresh Cream and Strawberries Leftovers

• Refrigerate: This cake must be stored in the refrigerator due to the fresh cream filling. Place it in an airtight container or cover it with a cake dome. It will keep for up to 2 days, although it is best enjoyed on the day it is made for the freshest taste and texture.
• Freeze: It is not recommended to freeze the fully assembled cake, as the fresh cream and strawberries will not thaw well. However, you can freeze the unfilled sponge layers. Wrap the completely cooled sponges individually in plastic wrap and then foil, and they will keep in the freezer for up to 3 months. Thaw at room temperature before assembling with fresh cream and berries.

Mary Berry Victoria Sponge With Fresh Cream And Strawberries Nutrition Facts

Serving Size: 1 slice (assuming 8 slices per cake)

• Calories: 540 kcal
• Total Fat: 36g
• Saturated Fat: 22g
• Cholesterol: 165mg
• Sodium: 435mg
• Total Carbohydrate: 48g
• Dietary Fiber: 1.5g
• Sugars: 30g
• Protein: 6g

Frequently Asked Questions

• Can I use a different fruit? Absolutely. This cake is wonderful with fresh raspberries, blueberries, or a mix of summer berries. The key is to use fresh, seasonal fruit for the best flavor.
• Why did my cake sink in the middle? A cake sinking is often caused by opening the oven door too early, which lets cold air in and stops the rise. It can also be a sign of underbaking. Make sure to test the cake with a skewer before removing it from the oven.
• Can I make this cake ahead of time? You can bake the sponge layers a day in advance and store them in an airtight container at room temperature. However, you should only whip the cream and assemble the cake a few hours before you plan to serve it for the best results.

Try More Recipes:

• Mary Berry​ 3-Layer Victoria Sponge Recipe
• Mary Berry All In One Victoria Sponge​
• Mary Berry’s Victoria Sponge With Buttercream​ Recipe