Victoria Sponge with Fresh Strawberries
  1. Preheat the oven to 180ºC. Grease and line the bases of 2 round 18cm sandwich tins.
  2. Cream together softened butter and sugar in a large mixing bowl until pale and fluffy. Mix in the vanilla extract.
  3. Beat the eggs, then gradually mix into the creamed butter and sugar. Fold in the sieved flour and baking powder using a silver spoon.
  4. Divide the mixture between the tins, smooth the surface.
  5. Bake for about 20mins until golden and the cake springs back.
  6. Turn out onto rack and completely cool.
  7. To make the buttercream, beat together butter and icing sugar. Add seeds from 1 vanilla pod.
  8. Cream one sponge and use homemade jam on the other.
  9. Dust with icing sugar and decorate with strawberries on top.

Victoria Sponge with Fresh Strawberries

The classic that everyone loves. Give it a go with fresh strawberries.

30 mins
10 people

  • 225g caster sugar
  • 225g softened butter
  • 225g self-raising flour
  • 4 eggs
  • 3 tsp baking powder
  • 100g butter
  • 600g icing sugar
  • 1 vanilla pod
  • Home made jam (See recipe)