Name: Victoria Sponge Cake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: English
Ingredients: 200 g (¾ cup + 2 tbsp) unsalted butter, softened; 200 g (1 cup) granulated sugar; 4 large eggs, room temperature; 1½ tsp pure vanilla extract; 190 g (1½ cups) cake flour; 1 tbsp (10 g) cornstarch; 1½ tsp baking powder; ¼ tsp salt; 150 g (⅔ cup) cold mascarpone; 225 g (1 cup) cold heavy cream; 3–4 tbsp powdered sugar; 1 tsp pure vanilla extract; 125 g (1 cup) fresh strawberries; 20 g (1½ tbsp) granulated sugar; 1 tbsp lemon juice; 2–2½ cups fresh berries

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Victoria sponge cake made with soft vanilla sponge layers, mascarpone whipped cream, strawberry sauce, and fresh berries.

victoria sponge cake with berries on a table

This Victoria sponge cake is my fresh berry version of the classic British cake, with a light sponge, cream filling, and soft fruit flavor.

I love making this berry Victoria sponge when I want a simple cream sponge cake that feels fresh, pretty, and perfect for spring or summer.

Why you’ll love this recipe

Soft sponge layers: Light vanilla cake with a tender crumb.
Fresh cream filling: Mascarpone whipped cream keeps it light and creamy.
Beautiful berry cake: A simple cake that looks elegant on the table.

Ingredients you need

Eggs: Large eggs at room temperature.
Butter: Softened unsalted butter.
Cake flour: For a soft, light sponge.
Sugar: Granulated or caster sugar.
Vanilla & salt: For flavor balance.
Heavy cream: Full-fat cream for the filling.
Mascarpone: Makes the cream richer and stable.
Powdered sugar: To sweeten the cream.
Fresh berries: Strawberries, raspberries, or blueberries.
Strawberry sauce: Simple homemade berry sauce.

Tips for this recipe

Use room temperature eggs and butter for a smooth batter.
Cream butter and sugar well to keep the sponge light.
Do not overmix once the flour is added.
Cool the cakes completely before adding the cream filling.
Chill the cake briefly before slicing for cleaner layers.

How to Make Victoria Sponge Cake

Cream the softened butter and sugar in a stand mixer until light and fluffy.

Add the eggs one at a time with the vanilla, then fold in the cake flour, baking powder, and salt.

Divide the batter between two lined 8-inch cake pans and bake at 350°F (175°C) for 25–30 minutes until golden. Cool on a rack.

Cook the strawberries with sugar and lemon juice for about 10 minutes until soft, then blend and strain to make a smooth strawberry sauce. Chill before using.

Whip the heavy cream, mascarpone, powdered sugar, and vanilla until thick and creamy.

Trim the sponge layers, spread mascarpone cream and strawberry sauce over the first layer, then add berries and place the second sponge on top.

Finish with powdered sugar, extra cream, fresh berries, and strawberry sauce, then chill the cake for 1 hour before serving.

Serving suggestions

Serve this Victoria sponge cake slightly chilled with extra fresh berries or a spoonful of strawberry sauce. It’s perfect for afternoon tea, spring desserts, or a light summer cake.

Storage

Store the Victoria sponge cake in the refrigerator for up to 3 days in an airtight container.

Recipe variations

Classic Victoria sponge: Fill the cake with raspberry jam and whipped cream.
Strawberry Victoria sponge: Use only fresh strawberries and strawberry sauce.
Lemon sponge cake: Add lemon zest to the batter and filling.
Mixed berry sponge cake: Add raspberries, blueberries, or blackberries.

Recipe Questions

Can I make Victoria sponge cake ahead of time

Yes, you can bake the sponge layers one day ahead and assemble the cake the next day.

Can I use frozen berries

Yes, frozen berries work well for the strawberry sauce or coulis.

How do I keep the sponge soft

Store the cake in an airtight container and keep it refrigerated once filled.

slice of berry cream cake on a dessert plate

More Berrie Cake Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Victoria Sponge Cake

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Author: Fadela
Total Time: 1 hour 10 minutes
Yield: 10 slices

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Description

Delicious Victoria sponge cake made with soft sponge layers, mascarpone whipped cream, strawberry coulis, and fresh berries. Makes one 7–8 inch cake (8–10 slices)

Instructions

Sponge cake

Preheat the oven to 350°F / 175°C. Line two 7–8 inch (17–20 cm) round cake pans with parchment paper.
Sift together the cake flour, baking powder, and salt in a bowl.
In the bowl of a stand mixer, beat the softened butter and sugar at medium speed for about 5 minutes until light and creamy.
Add the vanilla extract and eggs one at a time while mixing on medium speed. Continue beating for 5 minutes until the mixture becomes light and fluffy.
Fold in the dry ingredients gently with a spatula until the batter is smooth.
Divide the batter evenly between the pans.
Bake for about 30 minutes, until the cakes are golden and a toothpick inserted in the center comes out clean.
Cool the cakes for a few minutes in the pans, then transfer to a wire rack and let cool completely.

Strawberry coulis

Place the strawberries, sugar, and lemon juice in a saucepan.
Cook over medium heat for about 10 minutes, stirring occasionally, until the strawberries soften.
Blend the mixture with an immersion blender until smooth.
Strain through a fine sieve to remove the seeds and refrigerate until ready to use.

Mascarpone cream

Place the cold mascarpone, heavy cream, powdered sugar, and vanilla in a bowl.
Beat with an electric mixer for about 3 minutes until thick and creamy.
Keep chilled until ready to assemble.

Assembly

Trim the tops of the sponge cakes if needed.
Place the first cake layer on a serving plate. Spread mascarpone cream over the top, add sliced berries, and drizzle a little strawberry coulis.
Place the second cake layer on top.
Decorate with more mascarpone cream, fresh berries, and strawberry coulis.
Refrigerate the Victoria sponge cake for 1 hour before serving.