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Berry and Cream Cake

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


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).


Sponge cake

  • 200 g (1 cup) Butter - unsalted and softened
  • 200 g (1 cup) Sugar - granulated
  • 4 Eggs - large and at room temperature
  • 1 1/2 tsp. vanilla
  • 200 g (1 2/3 cups) Flour -Cake flour
  • 1 1/2 tsp baking powder
  • 1/4 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 (2/3 cup) Strawberries - fresh or frozen
  •  1 1/2 tbsp Sugar - granulated 
  • 1 tbsp. lemon juice

About 2 1/2 cups Fresh berries to garnish


Sponge cake

  1. 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.
  2. Mix and sift together the dry ingredients, cake flour, baking powder, and salt in a large bowl, then set aside.
  3. 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.
  4. 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.
  5. Fold the dry ingredients by hand with a flexible spatula, mixing gently until smooth.
  6. Divide the batter in 2 and spread it into the 2 prepared pans.
  7. 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).
  8. 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

  1. 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.
  2. Remove from the heat and use an immersion blender to blend the mixture until you have a strawberry coulis.
  3. Strain the strawberry coulis through a fine sieve to remove the seeds, then chill until ready to assemble.

Mascarpone Frosting

  1. Place the cold mascarpone cheese, cold heavy cream, powdered sugar and vanilla extract in a large bowl.
  2. Using an electric mixer, beat at medium speed for about 3 minutes until the frosting is thick and smooth.
  3. Keep in a cool place until ready to assemble.


  1. Cut out the bumps on the sponge cakes using a sponge lyre or large saw knife.
  2. Top the first cake layer with the mascarpone frosting, then add sliced fresh fruit and a bit of strawberry coulis.
  3. 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.
  4. Place the Victoria cake in the fridge for about 1 hour before serving cold.


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