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victoria sponge with strawberries

Victoria Sponge with Strawberries

Victoria Sponge with Strawberries

Hey guys! We return with an amazing topic about food in solsarin. This is “Victoria Sponge with Strawberries” which is really interesting. I suggest you to stay along with us and tell us your comments.


Victoria Sponge with Strawberries
Victoria Sponge with Strawberries


Victoria Sponge Cake with strawberries

Making your own Victoria Sponge Cake can be quite a tricky job, but with this mix from FunCakes it becomes very easy! The result is a delicious creamy sponge cake which you can finish with a tasty filling and fruit, but which is also delicious as a bundt cake.

In terms of taste and texture, Victoria Sponge Cake is somewhere in between a regulare sponge and a cake. The butter makes this pastry creamier than a regular sponge, but less fat and heavy than a loaf cake. Raisins or dried fruits can also be added to the batter, so we often see this cake during the holidays.

What you need to make your victoria sponge cake with strawberries:


  • 250 g FunCakes Mix for Victoria Sponge Cake
  • 50 g FunCakes Mix for Crème Suisse
  • 550 ml water
  • 125 g unsalted butter
  • 4,5 eggs (approx. 225 g)
  • Strawberries
  • Raspberries
  • FunCakes Bake Release Spray
  • FunCakes Decorating Bags
  • Wilton Tip #2A Round
  • Wilton Cake Leveler 25cm
  • Wilton Cooling Grid
  • Wilton Decorator Preferred® Deep Round Baking Pan Ø 20×7,5cm

Recipe of Victoria Sponge Cake with strawberries


Preheat the oven to 190 °C (convection oven 170 °C).


Prepare 250 g FunCakes Mix for Victoria Sponge Cake according to the instructions on the package. Add the melted butter in three batches to the batter in the mixer, making sure the butter is fully incorporated before adding the next batch. Mix the batter for 2 minutes on medium speed. Bake the cake in the oven for about 35 minutes. Let the cake cool down by using a cooling grid.


Prepare 250 g FunCakes Mix for Crème Suisse according to the instructions on the package and put it in a decorating bag with tip #2A.


Cut the sponge cake in half with the cake leveler and fill with generous caps of Crème Suisse. Place strawberry slices on top and place the top of the sponge cake on top. Spread a little Swiss cream on top of the cake and cover generously with strawberries and raspberries.

Strawberry and rose victoria sponge sandwich

Want a classic Victoria sponge with a bit more? This recipe uses decadent rose extract and petals to create a truly beautiful cake with a difference.

But for the classic recipe, you can’t go wrong with our world-beating victoria sandwich.


  • 250g unsalted butter, softened, plus extra for greasing
  • 250g caster sugar
  • 4 large free-range eggs
  • 250g self-raising flour
  • 50g granulated sugar
  • Few drops pink food colouring
  • 1 tsp rose extract, plus a few extra drops
  • 400ml double cream
  • 2 tbsp icing sugar
  • 400g strawberries, hulled and sliced
  • Edible rose petals to serve, sugared


  1. Heat the oven to 180°C/fan160°C/ gas 4. Grease and line 2 x 20cm sandwich tins.
  2. Beat the softened butter with the sugar until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Add the flour and fold into the mixture to form a smooth batter.
  3. Divide evenly between the cake tins and bake in the centre of the oven for 20-25 minutes until golden and risen and a skewer pushed into the centre comes out clean. Turn onto a wire rack and leave to cool.
  4. Put the granulated sugar in a pestle and mortar with a few drops each of pink food colouring and rose extract. Pound gently until evenly coloured, then spread onto a lined baking sheet to dry. Set aside.
  5. Once the cakes are cool, make the filling. In a bowl, whisk the cream with the icing sugar until just holding its shape, then fold in 1 tsp rose extract and whip to pillowy peaks.
  6. Spread one of the cakes with the cream, then arrange the sliced strawberries over. Top with the second sponge and sprinkle with the pink sugar and sugared rose petals.


Victoria Sponge with Strawberries
Victoria Sponge with Strawberries


Delicious Tips

  1. If you don’t grow your own roses, ask your florist for unsprayed, edible blooms or order online from
  2. Make the sponges the day before and, once cooled, wrap well in baking paper and cling film.

    Freeze the cooked, cooled sponges, well wrapped, for up to a month. Defrost before continuing with the recipe.

Strawberry and cream victoria sponge

The sponge is lightest and airiest; the strawberries are sweet and sun-kissed and the thick whipped cream billows in between the two.

Sweet is as sweet looks

The same goes for other red fruit. Tomato varieties that contain more of those particular volatiles are perceived as sweeter; irrespective of the attested sugar levels.

I’ll add to that the visual factor, as decisive contributor to taste perception as the smell: subconsciously, we interpret red foods as sweet.

And there we have it – a strawberry is just a pretty face after all.

Victoria sponge in a lighter version

My take on Victoria sponge is what it really should be: a sponge cake with airy crumb and very little butter in the ingredients. That’s infinitely nicer than the staple of tearooms: a stodgy pound cake usually baked as two separate layers.

The point here is for the gorgeous juices to seep and soak into the cake layers. There is no way that will happen when the layers are encased in solid crust.

The sponge recipe is based on genoise, the lightest, nicest continental cake. The trick of dropping the tin with just-baked cake is ingenious and possibly counterintuitive but it works a treat. It helps maintain aeration within the cake crumb and stops it from collapsing.

When cold, it is really a doddle to slice the cake in half horizontally, even without a cake wire contraption. Use a sharp bread knife or wrap a length of thread around the middle of the cake and twist it. You’ll be surprised how well it works!

And thus, you have two layers with exposed crumb, thirsty for the lovely strawberry syrup! Make sure you drizzle the top half particularly generously, as the bottom will absorb more juice from the strawberry pieces sitting on it.

Cream for strawberries

The sponge is sweet, so are the berries (though not as much as they look to be, hehe) and they have been steeped with some sugar, so the cream best be plain, flavoured with vanilla.

If your tooth veers towards sickly, add a tablespoon of sugar to the whipping cream but in my view it’s redundant. The cream should be whipped soft, so it enfolds the strawberries like a cloud.

And that’s the makings of an exquisite summer treat: airy sponge, almost-melted zesty strawberries, a pillow of cream… And the clever strawberries will make you believe this dessert is sweeter than it really is.


  • For the sponge:
  • 155g (about 114 cups) plain flour
  • 114 tsp baking powder
  • 12 tsp fine salt
  • 2 large eggs
  • 1 large egg white
  • 230g (114 cups) caster sugar
  • 80ml (13 cup) whole milk, slightly warmed
  • 2 tsp vanilla extract
  • 30g (2 tbsp.) butter, melted
  • For the filling:
  • 500g (1 pound) strawberries
  • 25g (2 tbsp.) icing sugar plus more for dusting the cake
  • zest grated from 1 lemon
  • 300ml (1 cup and 2 tbsp.) double cream
  • 1 tsp vanilla extract


Victoria Sponge with Strawberries
Victoria Sponge with Strawberries



1. Butter a 20cm (9in.) cake tin and line the bottom with parchment. Preheat the oven to 180C/350F/gas 4.

2. Mix the flour with the baking powder and salt in a small bowl.

3. In a large bowl, or the bowl of standing mixer beat the eggs and the egg white until foamy. Add the sugar, little by little, and keep beating until the mixture is pale, thick and doubled in volume; about 10 minutes.

4. Sift the flour mix into the eggs and fold it in very gently, taking care not to deflate the eggs. Add the milk, butter and vanilla extract and fold in gently.

5. Pour the mix into the prepared tin and bake for 30 – 35 minutes until golden in colour and firm to the touch.

6. Take out and drop the tin from 20cm height onto a couple of folded tea towels, two or three times. This is the best part, and it works so well it’s amazing – contrary to appearance, it stops the sponge from collapsing and sinking. Turn the tin upside down onto a wooden board and leave for 5 minutes. Turn it the right side up, remove from the tin and cool completely on a cake rack.

7. While the cake is cooling, prepare the strawberries: top them and slice thinly; leave a few whole for decoration. Stir the icing sugar and the lemon zest into the bowl with strawberries and leave them to macerate – they will release the more juice, the longer you leave them standing.

8. When the cake is cold slice it in half horizontally with a bread knife or a wire cake cutter – do not bake two separate bases because the strawberry juices need to seep into the open crumb of the sponge.

9. Whip the cream with vanilla extract until soft peaks form.

10. Drizzle the released strawberry juice over both cut halves of the cake, the top one especially generously – the other one will get naturally soaked because of the strawberries sitting on it.

11. Spoon the strawberries onto the bottom layer, pile the cream over them and cover with the top layer, pressing gently so the cream oozes somewhat around the sides. Dust the top with icing sugar and decorate with remaining strawberries.



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