This Mary Berry Victoria Sponge with fresh cream and strawberries is a light and fluffy recipe, which is made with a simple all-in-one sponge and fresh fruit. It’s the perfect afternoon tea cake, ready in about 45 minutes plus cooling time.
Mary Berry Victoria Sponge with Fresh Cream and Strawberries Ingredients
For the Sponge Cake:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour, sifted
- 2 tsp baking powder
For the Stabilized Cream Filling & Topping:
- 2 cups (approx. 475ml) chilled heavy whipping cream (35% fat)
- 3 tbsp granulated white sugar
- 1/2 tsp gelatin powder
- 1 tbsp cold water
- 1 tsp vanilla extract
- 15 large strawberries (or other fresh fruit)
- Strawberry jam (optional)
- Icing sugar, for dusting
How To Make Mary Berry Victoria Sponge with Fresh Cream and Strawberries
- Prepare Oven and Pans: Preheat the oven to 340°F (170°C). Grease two 8-inch (20 cm) round baking tins and line the base of each with parchment paper.
- Make the Cake Batter: Using Mary Berry’s famous all-in-one method, measure the softened butter, caster sugar, sifted self-raising flour, eggs, and baking powder into a large mixing bowl.
- Mix and Bake: Beat all the ingredients together with an electric mixer on medium speed until the batter is thick, smooth, and fully combined. Divide the mixture evenly between the two prepared tins and level the tops with a spatula. Bake for 22 to 25 minutes, or until the sponges are golden, well-risen, and a skewer inserted into the center comes out clean.
- Cool the Sponges: Let the cakes cool in their tins for 5 minutes before turning them out onto a wire rack. Peel off the parchment paper and allow them to cool completely.
- Prepare the Stabilized Cream: Chill your mixing bowl and whisk attachment in the freezer for 10 minutes. In a small bowl, sprinkle the gelatin powder over the cold water and let it “bloom” (solidify) for a few minutes.
- Whip the Cream: Pour the chilled heavy cream into the cold mixing bowl. Begin whisking on low speed, then increase to medium. As the cream starts to thicken, gently heat the bloomed gelatin in the microwave for just a few seconds until it becomes liquid again. Let it cool slightly.
- Stabilize and Finish: When the cream reaches soft peaks, slowly drizzle the cooled liquid gelatin into the cream while the mixer is running on low. Add the sugar and vanilla, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to over-whip. Place the cream in the fridge.
- Assemble the Cake: If desired, trim the dome off one cake layer to create a flat base. Place it on a serving plate and spread with a layer of strawberry jam. Pipe or spread the chilled whipped cream over the jam. Arrange a layer of sliced strawberries on top of the cream.
- Decorate and Serve: Place the second cake layer on top. Dust with icing sugar and decorate the center with the remaining whipped cream and halved strawberries.
Recipe Tips
- Why use gelatin in the whipped cream? The gelatin acts as a stabilizer, which helps the fresh whipped cream hold its shape for much longer without weeping or deflating. This is especially useful if you are not serving the cake immediately.
- How do I ensure a light and fluffy sponge? Using the all-in-one method is famously foolproof. Ensure your butter is properly softened and don’t overmix the batter—stop as soon as the ingredients are smoothly blended.
- How do I prevent the gelatin from clumping? Make sure the liquid gelatin has cooled slightly and is drizzled in very slowly while the mixer is running. Adding warm gelatin to cold cream can cause it to set into little clumps instantly.
- Can I make this cake ahead? The sponge layers can be baked a day ahead and stored in an airtight container. However, because it uses fresh cream, the cake should be assembled on the day you plan to serve it for the best taste and texture.
What To Serve With Victoria Sponge
This classic British cake is the centerpiece of any afternoon tea and is best served with:
- A pot of English Breakfast or Earl Grey tea.
- A glass of bubbly Prosecco or Champagne for a celebration.
How To Store Victoria Sponge with Fresh Cream
Store: This cake must be stored in the refrigerator due to the fresh cream filling. Keep it in a cake container or loosely covered. It is best enjoyed within 2 days.
Victoria Sponge Nutrition Facts
- Calories: 351kcal
- Protein: 6.6g
- Fat: 9.1g
- Carbohydrates: 58g
- Sugar: 45.6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can. The whipped cream will be softer and won’t hold its shape for as long, so you should assemble and serve the cake shortly after whipping the cream.
Absolutely. This cake is wonderful with any seasonal fresh berries, such as raspberries, blueberries, or a mix. Sliced peaches or nectarines are also delicious in the summer.
A version with buttercream is slightly more stable at room temperature and has a sweeter, richer flavor. This version with fresh cream is lighter, fresher, and less sweet, really allowing the flavor of the fruit to shine.
Mary Berry Victoria Sponge with Fresh Cream and Strawberries Recipe
Description
A classic, light, and airy Victoria sponge cake made using an easy all-in-one method, filled with stabilized fresh whipped cream and juicy strawberries.
Ingredients
Instructions
- Preheat oven to 340°F (170°C). Grease and line two 8-inch cake tins.
- Combine all sponge ingredients in a bowl and beat with an electric mixer for 2 minutes until smooth.
- Divide batter between tins and bake for 22-25 minutes. Cool completely.
- To make the filling, bloom gelatin in cold water. Whip the chilled cream to soft peaks.
- Melt the bloomed gelatin in the microwave for a few seconds, let it cool slightly, then slowly drizzle it into the cream while mixing. Add sugar and vanilla and whip to stiff peaks.
- Assemble the cake by layering one sponge with jam (optional), the stabilized whipped cream, and sliced strawberries.
- Top with the second sponge, dust with icing sugar, and decorate with more cream and strawberries.
Notes
- Using the all-in-one method for the sponge is quick and reliable.
- Chilling the bowl and whisk before whipping the cream helps it achieve more volume.
- The gelatin stabilizes the cream, making it perfect for filling. Ensure it’s cooled before adding.
- The cake must be stored in the refrigerator and is best eaten within 2 days.
