Strawberries and Cream Victoria Sponge Cake
By Recipe developed for Sur La Table’s Cooking Classes
Strawberries and Cream Victoria Sponge Cake
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 1 (9-inch) double layer cake
- For the cake:
- 8 ounce unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup self-rising flour
- 1 teaspoon baking powder
- ⅛ teaspoon fine sea salt
- ¼ cup whole milk
- For the filling:
- ½ cup strawberry jam
- 3 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 2 tablespoons confectioners’ sugar, for dusting cake
This is a classic British cake recipe that is perfect for birthdays, special occasions or simply for afternoon tea. We use fresh strawberries in the spring but feel free to use any seasonal berry, such as raspberries and blackberries.
Preheat the oven to 350°F and position the rack in the center. Lightly butter the bottoms and sides of 2 (9-inch) round cake pans. Dust pans with flour and shake out the excess.
To prepare the cake: Place all the ingredients except the milk in the food processor and process into a thick batter. Add milk and pulse until the batter is smooth. Divide the batter between the prepared pans and bake for 20 minutes, or until the cakes are springy to the touch and a cake tester comes out clean. Allow cakes to cool for 10 minutes before turning out on a wire rack to cool completely.
To assemble cake: Place jam in a medium skillet and warm it over medium heat to loosen the consistency. Remove from heat and fold in strawberries. In the bowl of a stand mixer fitted with a whisk attachment add cream and sugar; whisk on medium speed until cream holds firm shiny peaks.
Transfer one of the cooled cakes to a cake plate. Spread the strawberries over the top of the cake. Top the berries with the whipped cream using a spatula and starting from the center of the cake and smoothing it out towards the edges. Place the second cake on top. Using a fine-mesh sieve, dust the cake generously with confectioners’ sugar and serve.
Preheat the oven to 350°F and position the rack in the center. Lightly butter the bottoms and sides of 2 (9-inch) round cake pans. Dust pans with flour and shake out the excess.
To prepare the cake: Place all the ingredients except the milk in the food processor and process into a thick batter. Add milk and pulse until the batter is smooth. Divide the batter between the prepared pans and bake for 20 minutes, or until the cakes are springy to the touch and a cake tester comes out clean. Allow cakes to cool for 10 minutes before turning out on a wire rack to cool completely.
To assemble cake: Place jam in a medium skillet and warm it over medium heat to loosen the consistency. Remove from heat and fold in strawberries. In the bowl of a stand mixer fitted with a whisk attachment add cream and sugar; whisk on medium speed until cream holds firm shiny peaks.
Transfer one of the cooled cakes to a cake plate. Spread the strawberries over the top of the cake. Top the berries with the whipped cream using a spatula and starting from the center of the cake and smoothing it out towards the edges. Place the second cake on top. Using a fine-mesh sieve, dust the cake generously with confectioners’ sugar and serve.