Strawberry and Cream Sponge Cake

Strawberry and cream sponge cake

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  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 1 Cake (6 Servings)
Nutritional Guidelines (per serving)
551 Calories
29g Fat
67g Carbs
8g Protein
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Nutrition Facts
Servings: 1 Cake (6 Servings)
Amount per serving
Calories 551
% Daily Value*
Total Fat 29g 37%
Saturated Fat 13g 66%
Cholesterol 41mg 14%
Sodium 702mg 31%
Total Carbohydrate 67g 24%
Dietary Fiber 3g 12%
Protein 8g
Calcium 93mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cake baking is an institution of British and Irish food. Nothing celebrates this tradition better than a sponge cake, and one filled to the brim with summer strawberries and freshly whipped cream - summer on a plate.

This strawberry and cream sponge cake is essentially a Victoria sponge cake but rather than a filling of jam, fresh fruits are used instead.

The making of a Victoria Sponge cake is not as daunting as most people think, you just need to follow a few simple sponge cake making tips outlined below and watch your cake rise as light as a feather.


  • 3 large free-range eggs (at room temperature)
  • 8 oz. caster sugar
  • 8 oz. self-raising flour (plus 2 tsp. baking powder sifted together)
  • 4 oz. butter (softened)
  • 3 oz. margarine
  • 8 oz. fresh strawberries (washed, hulled and thickly sliced)
  • 7 oz. whipping cream (whipped to firm peaks)

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Lightly grease two 8"/ 20 cm sandwich tins. Line the bottom only with lightly greased baking parchment.

  3. Using a stand mixer, or electric hand mixer, mix the eggs, sugar, flour and baking powder and the softened butter and margarine until completely combined. The mixture should be a soft consistency. If you don't have an electric mixer you can use a wooden spoon.

  4. Divide the cake batter evenly between the two cake tins—you may weigh them to make sure they are the same, but this is not essential. Lightly smooth the surface of the cake.

  5. Pop them onto the middle shelf of the preheated oven and cook for 25 minutes or until the cakes are well risen and golden brown on the surface. If the cakes are browning too quickly lower the temperature just slightly but do not be tempted to open the door.

  6. Once they are risen and brown, you can open the door to check, gently press the center of the cake it should spring back quickly. Remove the cakes from the oven and place on a cooling rack for 5 minutes. After the 5 minutes, the cakes should be shrinking away from the sides of the cake tins.

  7. Carefully remove the cakes from the tins and leave to cool completely on the cooling rack.

  8. Once cooled, place one cake cooked-side down onto a plate. Cover with a thick layer of strawberries followed by an even thicker layer of whipped cream.

  9. Top with the second cake.

  10. Dredge with the icing sugar, extra strawberries if you want to, and even a second layer of cream should you be feeling decadent. Serve with a nice cup of tea.


  • Do not use frozen fruits; they will not support the cake and make it soggy.
    To dredge the cake, place the icing sugar in a fine sieve and shake over the cake.

Recipe Variation

  • You can change the filling of the sponge cake to make the most of any seasonal soft fruits, such as fresh raspberries or if you don't have fresh fruits then use a good thick layer of fruit jam.