Learn how to make this light and fluffy Victoria sponge cake, filled with mascarpone whipped cream, homemade strawberry coulis, and fresh berries. Just as delicious as my berry cream cake, it’s an easy, homemade dessert perfect for any occasion!
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The Classic Victoria Sponge Cake, also known as Victoria Sandwich Cake, is a beloved British dessert named after Queen Victoria, who enjoyed a slice with her afternoon tea. Light, fluffy, and filled with sweet berries and cream, it’s a must-try treat.
Traditionally made with two sponge layers, vanilla buttercream, and strawberry jam, this version is even more irresistible.
I replaced the buttercream with light mascarpone whipped cream and swapped the jam for a homemade strawberry sauce, bringing extra freshness and flavor. Inspired by Mary Berry’s classic recipe, this cake is perfect for any occasion!
Ingredients you need
Here’s what you need to make this Victoria sponge cake recipe:
- Eggs – Large eggs at room temperature for a light, fluffy texture.
- Butter – Softened unsalted butter for a smooth, creamy batter.
- Cake flour – Creates a tender and delicate sponge.
- Sugar – Granulated sugar or caster sugar adds sweetness and helps with structure.
- Vanilla & salt – Enhances flavor and balances sweetness.
- Heavy cream – Full-fat heavy cream or heavy whipping cream (double cream), whipped for a light, airy filling.
- Mascarpone – Adds richness and stability to the cream.
- Powdered sugar – icing sugar or confectioners' sugar to sweeten and smooth the frosting.
- Fresh berries – Strawberries, raspberries, or blueberries for garnish.
- Strawberry sauce – Made with fresh strawberries, lemon juice, and sugar for a fruity topping.
How to Make A Victoria Sponge Cake
Here are some quick visual instructions. Don’t forget, the full instructions with exact ingredients are in the main recipe card below!
Beat the softened butter and granulated sugar in a large bowl of a stand mixer with the whisk attachment on high speed until light and creamy.
Add the vanilla extract and mix in the room-temperature eggs one at a time in the butter mixture, keeping the mixer on medium speed. Once combined, continue mixing for about 5 minutes. Gently fold in the flour mixture, cake flour, baking powder, and salt using a soft spatula until fully incorporated.
Preheat the oven to 329°F (165°C) and line two 8-inch/20 cm round cake pans with parchment paper to prevent sticking.
Divide the cake batter evenly between the prepared pans and bake for about 30 minutes, until the tops are golden. Let the cakes cool slightly in the pans before unmolding, then transfer to a cooling rack to cool completely.
Add the fresh or frozen strawberries to a saucepan with sugar and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally until the strawberries soften and break down.
Blend the mixture with an immersion blender, then strain through a fine sieve to remove the seeds. Let it cool completely in the fridge before using it to assemble the cake.
Place the cold, full-fat heavy cream, cold mascarpone cheese, powdered sugar, and vanilla extract in a large mixing bowl. Mix with an electric mixer at low speed for about 3 minutes, until stiff and creamy.
Trim the cake tops with a sponge cutter or serrated knife for an even surface.
Place the first cake layer on a serving plate, spread with mascarpone whipped cream, then add fruit pieces and strawberry coulis.
Dust the top of the cake with powdered sugar, then add the mascarpone frosting, fresh berries, and strawberry sauce. Chill in the fridge for 1 hour before serving.
Serving suggestions
- Dust with powdered sugar for a classic finish
- Drizzle with extra strawberry sauce for more flavor
- Add fresh berries like raspberries, blueberries, or blackberries for a colorful touch
- Serve with a scoop of vanilla ice cream for a decadent treat
- Pair with a cup of tea or coffee for an afternoon delight
- Top with edible flowers for an elegant presentation
- Chill before serving for the best texture and flavor
Tips for this recipe
Variations & Substitutions
Recipe Questions
What if I don’t have mascarpone?
Use whipped cream or a mix of cream cheese and heavy cream instead.
How do I keep the sponge soft?
Don’t overmix the batter, and store the cake in an airtight container to prevent drying out.
You will also love
I hope you enjoyed this Victoria cake recipe! Feel free to rate it and leave a comment to share your thoughts. Happy baking!
Print
Berry and Cream Cake
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
Description
Delicious Victoria berry cake, with sponge cake, mascarpone filling, strawberry coulis, and fresh berries (for a 7 - 8 inches / 17-20 cm cake, 8-10 slices).
Ingredients
Sponge cake
- 200 g (1 cup) Butter - unsalted and softened
- 200 g (1 cup) Sugar - granulated
- 4 Eggs - large and at room temperature
- 1 ½ tsp. vanilla
- 200 g (1 ⅔ cups) Flour -Cake flour
- 1 ½ tsp baking powder
- ¼ teaspoon salt
Mascarpone whipped cream
- 200 g (1 cup) Mascarpone cheese - cold
- 250 ml (1 cup) Heavy cream - full-fat and cold
- 2-3 tbsp. powdered sugar - icing sugar
- 1 tsp. vanilla extract
Strawberry coulis
- 125 g (⅔ cup) Strawberries - fresh or frozen
- 1 ½ tbsp Sugar - granulated
- 1 tbsp. lemon juice
About 2 ½ cups Fresh berries to garnish
Instructions
Sponge cake
- Preheat the oven to 329°F / 165°C and line 2 round cake pans, 7 -8 inches (17-20 cm) in diameter, with baking parchment.
- Mix and sift together the dry ingredients, cake flour, baking powder, and salt in a large bowl, then set aside.
- In the bowl of your stand mixer fitted with the whisk attachment, blend the softened butter with the sugar at medium speed for 5 minutes, until the mixture is smooth and creamy.
- Keeping the mixer running at medium speed, add the vanilla extract and eggs one by one until well incorporated, then leave the mixer running at medium-high speed for 5 minutes until you have a voluminous mixture.
- Fold the dry ingredients by hand with a flexible spatula, mixing gently until smooth.
- Divide the batter in 2 and spread it into the 2 prepared pans.
- Bake the sponge cakes for around 30 minutes, until golden brown. (Check by inserting the blade of a knife or a toothpick into the center of the cake, it should come out clean, with no crumbs or liquid batter, otherwise cook for a further 5 minutes).
- Remove the sponge cakes from the oven and leave them to cool for a few minutes in their pans, before carefully removing them and leaving them to cool completely on a wire rack.
Strawberry coulis
- Place the strawberries, sugar, and lemon juice in a saucepan and heat over medium heat for about 10 minutes, stirring occasionally, until the mixture turns into a strawberry purée.
- Remove from the heat and use an immersion blender to blend the mixture until you have a strawberry coulis.
- Strain the strawberry coulis through a fine sieve to remove the seeds, then chill until ready to assemble.
Mascarpone Frosting
- Place the cold mascarpone cheese, cold heavy cream, powdered sugar and vanilla extract in a large bowl.
- Using an electric mixer, beat at medium speed for about 3 minutes until the frosting is thick and smooth.
- Keep in a cool place until ready to assemble.
Assembly
- Cut out the bumps on the sponge cakes using a sponge lyre or large saw knife.
- Top the first cake layer with the mascarpone frosting, then add sliced fresh fruit and a bit of strawberry coulis.
- Cover with the second sponge cake layer and again add a bit of mascarpone frosting with fresh berries and strawberry coulis to decorate the top of the cake.
- Place the Victoria cake in the fridge for about 1 hour before serving cold.
Notes
Storage & Tips
- Storage: Keep the Victoria Sponge Cake in the fridge for up to 3-4 days, wrapped in plastic wrap or stored in an airtight container to maintain freshness.
- Use a kitchen scale: For the best results, weigh your ingredients to ensure a perfectly balanced sponge.
- Make sure the butter is well softened: Soft butter blends better with sugar, creating a light and airy texture.
- Beat well after adding the eggs: Whisk thoroughly after each egg to incorporate air and achieve a soft, fluffy sponge.
- Let it come to room temperature: Before serving, allow the cake to sit out for 15-20 minutes for the best texture and flavor.
- Chill before slicing: Refrigerating the cake for at least 1 hour helps the layers set and makes slicing easier.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Cakes
- Cuisine: English
Nutrition
- Serving Size: 1 slice
- Calories: 476
- Sugar: 24.6 g
- Sodium: 105.8 mg
- Fat: 32.2 g
- Carbohydrates: 41.4 g
- Protein: 6.6 g
- Cholesterol: 157.4 mg
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