The standard Victoria sponge on this site uses strawberry jam and a light dusting of caster sugar on top — the classic, the traditional, the one that wins at village fêtes and that Mary Berry herself has judged at the Great British Bake Off. It is perfect as it is and I would not change it.

But there is another version — the version I make when the occasion is slightly more special and the strawberries are at their absolute best in June and July.

Fresh double cream whipped with icing sugar and vanilla, a layer of good strawberry jam beneath it, and sliced fresh strawberries pressed into the cream so that every bite has the jam, the cream, and the vivid, slightly sharp fresh fruit together.

This is the version I make for summer birthdays, for garden parties, and for any occasion where the Victoria sponge needs to be its most spectacular self. The cream means it needs refrigerating rather than sitting at room temperature, and it is best eaten the same day. Neither of those things has ever been a problem.

Table of Contents

Ingredients for Mary Berry Victoria Sponge with Fresh Cream and Strawberries

For the Victoria Sponge

225g unsalted butter, softened
225g golden caster sugar
4 large eggs, at room temperature
225g self-raising flour, sifted
2 tsp baking powder
2 tbsp whole milk
2 tsp vanilla extract

For the Fresh Cream and Strawberry Filling

4 tbsp good quality strawberry jam
350ml double cream, cold
2 tbsp icing sugar
1 tsp vanilla extract
400g fresh strawberries — hulled and sliced into 3mm rounds, plus 8 to 10 whole strawberries for the top decoration

To Finish

Icing sugar — very generous dusting over the top
The whole strawberries arranged over the icing sugar dusting
A few small mint leaves (optional)

How to Make Mary Berry Victoria Sponge with Fresh Cream and Strawberries

Step 1 — Make the Sponge

Preheat your oven to 180°C / 160°C fan / Gas 4. Grease two 20cm round sandwich tins and line the bases with baking parchment.

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Place the softened butter, golden caster sugar, eggs, sifted flour, baking powder, milk, and vanilla extract in a large mixing bowl. Beat with an electric hand whisk for two to three minutes until smooth, pale, and well combined. Scrape down the sides once.

Divide equally between the two tins — I always weigh the batter for even layers. Spread gently.

Bake for 20 to 24 minutes until golden, springy when pressed in the centre, and a skewer comes out clean.

Cool in the tins for five minutes. Turn out onto wire racks. Cool completely — at least one hour. Do not rush this step. Cream on a warm sponge is a small kitchen disaster.

Step 2 — Prepare the Strawberries

Hull the strawberries. Slice the 400g for the filling into 3mm rounds — thin enough to layer neatly but thick enough to give flavour and texture in every bite. Pat dry with kitchen paper — excess moisture from the strawberries softens the cream too quickly.

Set aside the whole strawberries for the top decoration.

Step 3 — Make the Whipped Cream

Whip the cold double cream, icing sugar, and vanilla extract to soft, billowy peaks — the cream should hold its shape gently when the whisk is lifted but still look cloud-like and generous rather than stiff. Overwhipped cream in a Victoria sponge looks slightly grainy and loses the billowy quality that makes it so appealing.

Step 4 — Assemble

Place one sponge upside down on a serving plate or cake stand — the flat base of the sponge gives a level surface for the filling.

Spread the strawberry jam generously over the entire surface — right to the edges.

Spoon two-thirds of the whipped cream over the jam and spread gently to the edges — giving a generous, thick cream layer.

Arrange the sliced strawberries over the cream in an even layer — pressing them very gently so they embed slightly in the cream rather than sitting loosely on top.

Place the second sponge on top — right-side up, with the domed top facing upward. Press down very gently and evenly.

Step 5 — Finish and Decorate

Spread the remaining whipped cream over the top of the cake in a generous, slightly rustic layer.

Dust very generously with icing sugar over the cream.

Arrange the whole strawberries over the cream — some standing upright, some on their sides, some halved to show their interior. A slightly informal, slightly abundant arrangement looks more beautiful than a precisely geometric one.

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Add a few small mint leaves if using. Refrigerate for thirty minutes before serving — the cream firms slightly and the cake cuts more cleanly.

Tips For Best Victoria Sponge with Fresh Cream and Strawberries

Pat the sliced strawberries dry before using. Fresh strawberries release juice as they sit — and strawberry juice pooling into the cream layer softens it too quickly and can make the finished cake look slightly collapsed after an hour. Patting them dry with kitchen paper takes thirty seconds and keeps the cream layer stable for considerably longer.

Use cold double cream and do not overwhip. Cold cream whips better than warm cream and holds its peaks more consistently. And in a Victoria sponge, soft peaks are the right texture — billowy and generous rather than stiff and slightly waxy. Check the cream every fifteen seconds from the point when it starts to thicken.

The bottom sponge goes upside down — always. The flat base of the bottom sponge gives a level platform for the cream and strawberry filling. The domed top of the upper sponge faces upwards, giving the characteristic Victoria sponge shape that looks elegant with the icing sugar dusting.

Be generous with the jam. The jam layer beneath the cream is not just texture — it is the flavour anchor that gives this filling its specifically Victoria sponge character. A thin scraping of jam beneath all that cream disappears. A generous layer gives the slightly sharp, fruity contrast that makes the filling as a whole taste balanced.

Refrigerate for thirty minutes before serving and eat on the day. Fresh cream and fresh strawberries together make this cake perishable. Thirty minutes of refrigeration firms the cream and gives clean slices. This cake is at its best eaten within four to five hours of assembly — the cream and fresh fruit are both at their most vivid and most fresh.

Serving Suggestions

On a tall cake stand for a summer birthday or garden party — it looks genuinely spectacular and completely seasonal. Sliced generously — a Victoria sponge with this filling is not a cake for thin slices. With a cup of properly made tea alongside.

How to Store Mary Berry Victoria Sponge with Fresh Cream and Strawberries

In the fridge: Store covered for up to 1 day. The cream softens slightly and the strawberries release a little juice into the cream — the cake is less fresh on day two but still good.

Freezing is not recommended — fresh cream and strawberries do not survive freezing.

Mary Berry Victoria Sponge with Fresh Cream and Strawberries Recipe

Mary Berry's Victoria sponge with fresh cream and strawberries is the classic elevated with a generous cream and fresh strawberry filling — completely and utterly wonderful.

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Prep Time 20

Cook Time 20

Cooling Time 1

Total Time 1 40

Servings: 10 Slices

Course: Dessert

Cuisine: British

Calories: 430

Ingredients Method Notes

Ingredients

Victoria Sponge:
225 g unsalted butter softened
225 g golden caster sugar
4 large eggs room temperature
225 g self-raising flour sifted
2 tsp baking powder
2 tbsp whole milk
2 tsp vanilla extract
Fresh Cream and Strawberry Filling:
4 tbsp good quality strawberry jam
350 ml double cream cold
2 tbsp icing sugar
1 tsp vanilla extract
400 g fresh strawberries sliced 3mm — patted dry
To Finish:
8 –10 whole strawberries for decoration
Icing sugar for generous dusting
A few mint leaves optional

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Method

Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm sandwich tins. Beat all sponge ingredients together 2–3 minutes until smooth and pale. Divide between tins — weigh for even layers. Bake 20–24 minutes until golden and springy. Cool completely.
Hull and slice 400g strawberries into 3mm rounds — pat dry with kitchen paper. Set aside 8–10 whole strawberries for the top.
Whip cold cream, icing sugar, and vanilla to soft, billowy peaks.
Place one sponge upside down on serving plate. Spread jam generously to the edges. Spread two-thirds of the cream over the jam. Arrange sliced strawberries over the cream — press gently.
Place second sponge on top right-side up — press gently. Spread remaining cream over top.
Dust very generously with icing sugar. Arrange whole strawberries over the cream. Refrigerate 30 minutes. Serve on the day.

Notes

Pat sliced strawberries dry — prevents excess juice softening the cream layer too quickly.

Use cold cream — whips better and holds peaks more consistently.

Do not overwhip — soft, billowy peaks are the right texture for a Victoria sponge.

Bottom sponge upside down always — gives a level platform for the filling.

Be generous with the jam — it is the flavour anchor beneath all that cream.

Refrigerate 30 minutes before serving. Best eaten within 4–5 hours of assembly.

Frequently Asked Questions

Can I use raspberries instead of strawberries?

Yes — fresh raspberries with raspberry jam give a slightly sharper, more vivid version. Press the raspberries in whole rather than slicing. The colour in the cream from the raspberry juice is beautiful.

Can I use clotted cream instead of whipped double cream?

Clotted cream gives a richer, slightly denser filling that is completely wonderful. Spread it directly from the tub — no whipping needed. The flavour is more intensely creamy and the texture more substantial.

Can I make the sponge layers the day before?

Yes — bake and store the cooled sponge layers in an airtight container at room temperature for up to 2 days. Assemble with cream and strawberries on the day of serving.

Can I add lemon zest to the cream?

Yes — the finely grated zest of one unwaxed lemon folded through the whipped cream gives a slight, bright citrus note that suits the strawberries beautifully. Lemon and strawberry together in a Victoria sponge cream is completely wonderful.