Mary Berry Victoria Sponge Traybake Recipe

Mary Berry's Victoria sponge traybake is light, golden, and topped with jam and cream — the most crowd-friendly version of the nation's favourite cake.

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Prep Time 20

Cook Time 29

Total Time 49

Servings: 20 squares

Course: Dessert

Cuisine: British

Calories: 300

Ingredients Method Notes

Ingredients

Victoria Sponge:
350 g unsalted butter softened
350 g caster sugar
6 large eggs room temperature
350 g self-raising flour sifted
3 tsp baking powder
6 tbsp whole milk
2 tsp vanilla extract
Topping:
200 g good quality strawberry jam
400 ml double cream cold
2 tbsp icing sugar sifted
1 tsp vanilla extract
To Finish:
Icing sugar for dusting
Fresh strawberries halved (optional)

Method

Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 30x23cm traybake tin.
Place butter, sugar, eggs, flour, baking powder, milk, and vanilla in a large bowl. Beat with electric whisk 2–3 minutes until smooth and pale. Scrape down halfway.
Pour into tin. Spread evenly to the corners. Bake 30–35 minutes until golden, springy, and a skewer comes out clean.
Cool in tin 15 minutes. Lift out. Cool completely on wire rack — at least 1 hour.
Place cooled sponge on board. Spread jam generously over entire surface.
Whip cold cream, icing sugar, and vanilla to soft but stable peaks. Spread generously over jam.
Dust with icing sugar. Arrange strawberry halves in a grid if using. Refrigerate 30 minutes. Cut into 20–24 squares.

Notes

Cool completely before topping — warm sponge melts the cream.

Be generous with the jam — use all 200g right to the edges.

Whip cream to soft but stable peaks — not stiff, not underwhipped.

Refrigerate 30 minutes before cutting for clean, neat squares.

Strawberry halves in a grid pattern tells you exactly where to cut.

Lift sponge from tin before topping — it makes spreading much easier.

Store covered in fridge for up to 2 days. Freeze unfilled sponge for up to 3 months.