Strawberry Jam Victoria Sponge Cake. Two light vanilla sponge layers sandwiched with strawberry jam and whipped cream. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A simple sandwich, not a tower
The two sponge layers frame a red stripe of strawberry jam and a soft whipped-cream layer. The cake's charm depends on a light crumb and restrained filling, not elaborate frosting.
This is an untested eight-inch two-pan formula. Egg size, pan height and the amount of jam that stays put at the cut edge need checking.
Cream butter and sugar first
Soft butter should beat readily with the sugar, but it should not be melted. Add the eggs one by one so the mixture has a chance to emulsify.
Fold dry ingredients gently. If the batter needs loosening, the specified two tablespoons of milk are measured, not an open-ended pour.
Ingredients for 8 slices
| Ingredient | Amount | Use |
|---|---|---|
| Unsalted butter, softened | 1 cup | Cake. |
| Granulated sugar | 1 cup | Cake. |
| Large eggs | 4 eggs | Cake. |
| All-purpose flour | 2 cups | Spoon and level. |
| Baking powder | 2 teaspoons | Cake. |
| Fine salt | 1/4 teaspoon | Cake. |
| Whole milk | 2 tablespoons | Only to loosen batter. |
| Vanilla extract | 1 teaspoon | Cake. |
| Strawberry jam | 1/2 cup | Spread on cooled bottom layer. |
| Cold heavy cream | 1 cup | Whip to soft peaks for filling. |
| Confectioners' sugar | 2 tablespoons | Whipped cream. |
Step-by-step method
- Heat oven to 350°F. Grease and line two 8-inch round pans. Cream 1 cup softened butter with 1 cup sugar until paler; beat in four eggs one at a time and 1 tsp vanilla.
- Whisk 2 cups flour, 2 tsp baking powder and 1/4 tsp salt. Fold into butter mixture with 2 tbsp milk only until combined. Divide evenly between pans.
- Bake approximately 22–25 minutes until centers spring back and egg-containing cake reaches 160°F. Cool ten minutes in pans, then turn onto racks until completely cool, approximately another fifty minutes.
- Whip 1 cup cold cream with 2 tbsp confectioners' sugar to soft peaks. Spread 1/2 cup strawberry jam on the first cooled sponge and cream over it, cap with the second sponge. Chill briefly and cut eight slices, keeping the cream-filled cake refrigerated.
Cool before filling
Divide batter evenly or the two layers will make an uneven sandwich. Check both centers near twenty-two minutes; their color alone does not establish egg-dish doneness.
A warm sponge melts whipped cream and makes the jam slide. Let layers lose all heat on racks before spreading either filling.
Whip soft cream, then assemble
Cold heavy cream takes a little confectioners' sugar and is whipped just to soft peaks. Stiff or grainy cream can be difficult to spread neatly.
Jam goes onto the bottom cake first, followed by the cream and second sponge. This is not a buttercream formulation, so any alternate filling requires its own ingredient and storage review.
Serve and store
Slice into eight portions with a clean knife. Because of the fresh cream, keep refrigerated and return leftovers to the cold promptly.
A brief chill helps cutting, but prolonged storage may change sponge moisture. Record the best window in a kitchen test.
Sponge questions
Can I fill warm layers?
No; cool both completely so the whipped cream does not melt.
Can I use buttercream?
That would be a different measured filling and a different storage assessment.
Where is the jam?
Between the two cakes beneath the whipped cream, not stirred into the batter.
Further reading and related Chefly recipes: Drizzle and Dip Victoria sponge with strawberry jam; FDA safe food-handling temperatures. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Strawberry Jam Victoria Sponge Cake. Category: Cakes. 8 slices. Prep approximately 25 minutes; cooking approximately 25 minutes; additional cooling/chilling approximately 90 minutes; total approximately 140 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 1 cup Unsalted butter, softened; 1 cup Granulated sugar; 4 eggs Large eggs; 2 cups All-purpose flour; 2 teaspoons Baking powder; 1/4 teaspoon Fine salt; 2 tablespoons Whole milk; 1 teaspoon Vanilla extract; 1/2 cup Strawberry jam; 1 cup Cold heavy cream; 2 tablespoons Confectioners' sugar.
Instructions: Heat oven to 350°F. Grease and line two 8-inch round pans. Cream 1 cup softened butter with 1 cup sugar until paler; beat in four eggs one at a time and 1 tsp vanilla. Whisk 2 cups flour, 2 tsp baking powder and 1/4 tsp salt. Fold into butter mixture with 2 tbsp milk only until combined. Divide evenly between pans. Bake approximately 22–25 minutes until centers spring back and egg-containing cake reaches 160°F. Cool ten minutes in pans, then turn onto racks until completely cool, approximately another fifty minutes. Whip 1 cup cold cream with 2 tbsp confectioners' sugar to soft peaks. Spread 1/2 cup strawberry jam on the first cooled sponge and cream over it, cap with the second sponge. Chill briefly and cut eight slices, keeping the cream-filled cake refrigerated.
Allergens: Wheat; Egg; Milk. Review packaged ingredients and cross-contact before serving.
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Strawberry Jam Victoria Sponge Cake
- Total Time: 140 minutes
- Yield: 8 servings 1x
Description
Eight slices of a two-layer strawberry jam and whipped cream Victoria sponge.
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 4 eggs Large eggs
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Fine salt
- 2 tablespoons Whole milk
- 1 teaspoon Vanilla extract
- 1/2 cup Strawberry jam
- 1 cup Cold heavy cream
- 2 tablespoons Confectioners' sugar
Instructions
- Heat oven to 350°F. Grease and line two 8-inch round pans. Cream 1 cup softened butter with 1 cup sugar until paler; beat in four eggs one at a time and 1 tsp vanilla.
- Whisk 2 cups flour, 2 tsp baking powder and 1/4 tsp salt. Fold into butter mixture with 2 tbsp milk only until combined. Divide evenly between pans.
- Bake approximately 22–25 minutes until centers spring back and egg-containing cake reaches 160°F. Cool ten minutes in pans, then turn onto racks until completely cool, approximately another fifty minutes.
- Whip 1 cup cold cream with 2 tbsp confectioners' sugar to soft peaks. Spread 1/2 cup strawberry jam on the first cooled sponge and cream over it, cap with the second sponge. Chill briefly and cut eight slices, keeping the cream-filled cake refrigerated.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 90 minutes, included in the total.
Untested estimate: 22–25-minute sponge bake, one-hour cooling and 30-minute assembly/chill; oven preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 90 minutes
- Cook Time: 25 minutes
- Category: Cakes
Nutrition
- Serving Size: One eighth of cake