This is everything a Victoria sponge should be: light, golden, and delicately sweet. The cream keeps it soft and luscious, the jam adds just enough sharpness, and the fresh berries on top make it feel special without being fussy.

Ingredients

For the sponge (3 x 8-inch / 20cm tins)

300g unsalted butter, softened

300g caster sugar

6 large eggs, room temperature

300g self-raising flour

1½ tsp baking powder

1 tsp vanilla extract

2–3 tbsp milk

For the filling

4–5 tbsp good quality strawberry jam

400ml double cream

2 tbsp icing sugar

½ tsp vanilla extract

To decorate

Fresh strawberries, halved

Fresh raspberries

Light dusting of icing sugar (optional)

Method

1. Prep your tins

Preheat your oven to 170°C fan (180°C conventional). Grease and line the base of three 8-inch round cake tins with baking parchment.

If you only have two tins, you can bake in batches — just keep the remaining batter covered at room temperature.

2. Make the sponge

In a large bowl, beat the softened butter and caster sugar together until pale and fluffy. Take your time here, a good 3–4 minutes makes all the difference.

Add the eggs one at a time, beating well between each addition. If it looks like it might curdle, just add a spoonful of the flour to bring it back together.

Fold in the flour and baking powder gently, followed by the vanilla extract. Add a splash or two of milk to loosen the mixture. You’re looking for a soft dropping consistency.

Divide the batter evenly between the three tins and level the tops.

3. Bake

Bake for 20–25 minutes, or until golden and springy to the touch. A skewer inserted into the centre should come out clean.

Leave the cakes in their tins for 10 minutes before turning out onto a wire rack to cool completely.

4. Whip the cream

Whip the double cream with the icing sugar and vanilla until it holds soft peaks. Be careful not to overwhip, you want it smooth and spreadable, not stiff.

5. Assemble

Place the first sponge layer onto your cake stand or plate.

Spread a generous layer of strawberry jam over the top, followed by a thick layer of whipped cream.

Place the second sponge on top and repeat.

Finish with the third sponge layer. You can leave the top plain or add a very light layer of cream if you’d like the berries to sit more securely.

6. Decorate

Pile fresh strawberries and raspberries on top. A natural, slightly rustic look is exactly what makes this cake so charming.

Finish with a light dusting of icing sugar just before serving.

Tips from our Pastry Chef!

Make sure your butter is properly softened before starting, it should dent easily when pressed.

Room temperature eggs mix far more smoothly into the batter.

If making ahead, assemble on the day you plan to serve it for the freshest texture.