How to make this delicious berry and cream cake recipe, the famous Victoria sponge cake into a beautiful sandwich cake as good as my berry semi-naked cake, filled with mascarpone whipped cream, homemade strawberry coulis, and fresh berries.
![victoria sponge cake with berries on a table](https://sweetlycakes.com/wp-content/uploads/2023/05/victoriaspongecake-3.jpg)
Victoria Sponge Cake, also known as "Victoria Sandwich cake", takes its name from Queen Victoria of Great Britain, who enjoyed a slice of this délicious berry cream layer cake at tea time in England.
The delicious cake recipe generally consists of 2 sponge layers filled with a classic vanilla buttercream frosting, strawberry jam, and fresh fruits.
For a lighter, more flavorful cake, I substituted the buttercream with a mascarpone whipped cream and, instead of jam, a homemade strawberry coulis.
Why you'll love this recipe
This beautiful berry cake is as light as my strawberry cream cake and as delicious as my strawberry layer cake.
- Easy recipe with step-by-step instructions and video (coming soon) for such a simple cake, perfect for pastry beginners.
- Full of freshness with fresh fruits and lightness with the airy sponge cake and lightly whipped cream.
- A wonderful cake to make for special occasions.
>> See all layer cake recipes from the blog
Composition of this recipe
Sponge cake
The classic British sponge cake recipe is very easy to make with a soft, spongy texture. You can replace it with a vanilla molly cake, a simple genoise sponge, or this delicious buttermilk cake.
Filling
Whipped cream filling:
To follow the traditional recipe, you can make a vanilla buttercream or, as here, a delicious light homemade whipped cream made with mascarpone cheese, heavy whipping cream, icing sugar, and mascarpone cheese.
Strawberry coulis:
A simple homemade strawberry coulis or a chunky version with this strawberry compote that you can easily replace with fruit jam, strawberry jam, raspberry jam, etc.
Fresh fruits:
And berries, strawberries, raspberries, blueberries, blackberries, cherries, etc., which you can replace with other fresh fruits.
⚠️ You'll find quantities and full instructions in the recipe card at the end of this page.
How to make the best Victoria Sponge Cake
Make the sponge cake
- Preheat the oven to 329°F / 165°C and line 2 7-8 inches (17-20 cm) diameter cake pans with parchment paper.
- Place the softened and unsalted butter and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment and blend at high speed until creamy.
- Add the vanilla extract and the room-temperature eggs one at a time, keeping the mixer running at medium speed until well incorporated, then continue mixing for 5 minutes.
- Finish by adding the flour mixture, cake flour, baking powder, and salt with a soft spatula.
- Pour the cake batter into the 2 prepared cake pans and bake cakes for around 30 minutes, until golden on top.
- Leave to cool slightly in the pan before unmolding and cooling completely on a wire rack.
Tip: At the end of baking, plunge a toothpick into the center of the cake. If it comes out clean, it's done.
Strawberry Coulis
- Place the fresh or frozen strawberries in a saucepan with the sugar and lemon juice.
- Heat over medium heat for around 10 minutes, stirring occasionally until the strawberries are mashed.
- Blend the mixture with an immersion blender, then strain through a fine sieve to remove the seeds.
- Chill completely in the fridge until ready to assemble the cake.
Tip: You can also replace the homemade coulis with a simple strawberry jam to speed things up.
Mascarpone whipped cream
- 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 medium speed for about 3 minutes, until stiff and creamy.
Tip: Be careful not to overbeat the mixture, or the frosting will become too grainy.
Assemble the cake
- Use a sponge cutter or a large saw knife to cut out the bump on the cake layers.
- Place the first cake layer of sponge cake on a serving dish or cake stand.
- Apply a layer of mascarpone whipped cream over the entire surface of the sponge cake, then add fruit pieces and strawberry coulis.
- Cover with the second sponge cake and add more mascarpone frosting, fresh fruits for decoration, and strawberry coulis.
- Place the Berry Victoria sponge cake in the fridge for 1 hour before serving.
Serving suggestions
Here are a few ideas for serving this berry cake recipe or other fillings for added deliciousness:
- With a bit of hot chocolate sauce or a raspberry compote
- Cinnamon-flavored apples with fresh whipped cream and caramel sauce.
- Chocolate whipped ganache with fresh raspberries.
- Vanilla white chocolate ganache with fresh strawberries.
- Sandwich ice cream and fresh fruits.
Commons Questions
Yes, it's possible to make a cream cake the day before, but it needs to be kept in a cool place until you're ready to serve it.
Yes, you can use a simple chantilly or a mascarpone whipped cream between the layers of a cake.
Storage and tips
Fridge: The berry cake can only be stored in the fridge for 3-4 days, wrapped in cling film, or in an airtight container box.
Freezer: Only the sponge cake can be kept in the freezer for up to 3 months.
Allow the sponge cake to cool completely before assembling, otherwise, the frosting will melt and the cake will collapse.
Let the cake rest in the fridge for at least 1 hour before serving, to allow the cream to set and the cake to taste better.
Berry recipes
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PrintBerry 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: Up to 3-4 days in the fridge, wrapped in plastic wrap or in an airtight container.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Cakes
- Cuisine: English
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