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

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.