Victoria Sponge Cake Recipe
This Victoria Sponge Cake recipe combines buttery sponge layers with sweet strawberry jam, fresh whipped cream, and juicy strawberries for a timeless British dessert that feels both elegant and comforting. Featured on Flour Power and created by host Jessica McGovern, this classic cake recipe is simple to prepare while delivering bakery-style flavor and presentation.
Perfect for afternoon tea, birthdays, brunches, or holiday celebrations, this homemade Victoria sponge cake brings together soft vanilla sponge and fresh fruit flavors in a dessert that’s light, beautiful, and incredibly satisfying.
The Inspiration
On Flour Power, Jessica McGovern celebrates classic baking recipes that balance tradition with approachable techniques. This Victoria Sponge Cake perfectly reflects that style by combining rich buttery sponge with airy whipped cream and fresh strawberries for a dessert that feels refined without being overly complicated.
Ground almonds add a subtle nuttiness and tenderness to the sponge, giving the cake extra depth while keeping the crumb moist and delicate. The fresh strawberries brighten every bite and create a visually stunning finish that makes this dessert ideal for entertaining guests or celebrating special occasions.
Ingredients
Cake
- 2 cups (470 ml) unsalted butter, room temperature
- 2 cups (470 ml) sugar
- 8 eggs
- 2 teaspoon (10 ml) vanilla extract
- 2 cups (470 ml) self-rising flour, sifted
- 1 ½ cups (350 ml) ground almonds
To Assemble
- 1 ½ cups (350 ml) heavy cream
- 1 cup (240 ml) strawberry jam
- Strawberries, to decorate
- ½ cup (120 ml) icing sugar, for dusting
Method
- Let’s get baking!
- Preheat oven to 350 F (175 C).
- Cream together butter and sugar in a bowl and beat until smooth.
- Crack eggs into bowl and beat in.
- Add vanilla and continue beating.
- Add flour and ground almonds and fold in.
- Pour mixture into two 8-inch (20 cm) greased cake tins.
- Bake for 26 minutes, or until golden and springy.
- Cool.
To assemble
- Whip cream into stiff peaks.
- Spread strawberry jam on the top of one cooled cake.
- Add whipped cream and spread on top.
- Place second cake on top of first.
- Place remaining whipping cream in the center of the top cake.
- Arrange strawberries on top of whipped cream.
- Dust icing sugar over top.
- Share.
Serving Suggestions
This Victoria Sponge Cake recipe is perfect for afternoon tea parties, birthdays, bridal showers, Mother’s Day brunches, spring celebrations, and elegant weekend desserts. Its light sponge texture and fresh strawberry filling make it especially enjoyable during warmer months when berries are at their peak freshness.
Serve slices alongside English breakfast tea, Earl Grey tea, cappuccinos, or fresh lemonade for a classic café-style experience. For entertaining, pair the cake with fruit platters, macarons, or mini pastries to create a beautiful dessert table guests will love.
Because of its simple elegance and balanced sweetness, this cake works equally well as a casual family dessert or as the centerpiece for more formal gatherings. The fresh strawberries and whipped cream also make it a beautiful addition to holiday brunches and garden party menus.
Final Thoughts
This Victoria Sponge Cake recipe is a celebration of classic British baking, combining soft vanilla sponge, sweet strawberry jam, airy whipped cream, and fresh berries into a dessert that feels timeless and elegant. Every layer offers light texture, rich flavor, and beautiful presentation while remaining simple enough for home bakers of all skill levels.
Featured on Flour Power and created by host Jessica McGovern, this recipe showcases how traditional desserts can still feel fresh, exciting, and perfect for modern entertaining. The buttery sponge paired with fresh strawberries creates a comforting dessert that never goes out of style.
Whether you’re preparing it for a special celebration, afternoon tea, or simply to enjoy a beautiful homemade dessert, this Victoria Sponge Cake recipe delivers classic flavor, elegance, and bakery-quality results every single time.