Classic Victoria sponge.

So we might not be getting the weather but this should get you in a summery mood. A classic victoria sponge with real strawberries in. 


  • 170g butter 
  • 3 large eggs 
  • 170g sugar 
  • 170g flour
  • A generous handful of fresh strawberries 
  • A good strawberry jam
  • Buttercream (I used betty crockers vanilla buttercream)


  1. Preheat the oven 180° and line 2 x round cake tins.
  2. Cream together the butter and sugar until well combined.
  3. Add in pre-whisked eggs into the mixture and make sure all is combined together.
  4. Add in the flour and mix together until a nice thick cake batter is formed.
  5. Split the mixture between the two tins.If you want to be as precise and OCD as me I measure out the mixture and split evenly.
  6. Bake for around 15 minutes until light brown and springy from edges.
  7. Let cool on cooling rack.
  8. Spread a nice thick layer of jam on top of the bottom cake.
  9. Layer sliced strawberries neatly on top of the jam.
  10. Pipe on your buttercream for a more proffesional look to it.
  11. Lightly sandwich the other cake on top.
  12. Dust with icing sugar and decorate with strawberries on top and sides. 


whisk the eggs just enough to combine before adding to mixture to avoid cracks when baking.


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