This British-inspired Victoria Sponge Sandwich Cake is my spin on the a classic. It includes layers of cake filled with rich vanilla pudding, strawberries and topped with fresh whipped cream and is the perfect Sunday afternoon treat or Spring-time dessert!
Easter is a holiday that I just can’t seem to decide how I want to celebrate. I grew up Catholic, so that part of me knows the “real” meaning of the holiday. Jesus gave his life for us and on Easter He rises to Heaven. It’s some pretty amazing, deep stuff to think about… and should be celebrated!
But, since I’m not a practicing Catholic anymore, I find myself questioning the reasons to celebrate Easter. I am not the type of parent that can rationalize spending tons of money on an Easter basket for my kids full candy and toys they’ll probably never play with. And I just don’t think that visiting the Easter bunny at the mall for some cheesy staged photo is worth my time. I just can’t wrap my brain around all the hype surrounding Easter when the focus isn’t on the true meaning.
So, what’s left?
If I’m not going to celebrate Easter for it’s true meaning and I’m not filling my kids with Easter candy… I will use this day to spend quality time with those l love, to cook and bake for them and to enjoy their joy when we share a meal together.
This year, my family includes my husband who is recently home from Afghanistan and my best friend Chasity and her family. Chasity is moving soon so this may be our last holiday together.
I knew that I needed to make something amazingly delicious for dessert this year. Chasity requested strawberries & cream to be included in the dessert so I started researching recipes to use. I have always wanted to try Mary Berry’s recipe for Victoria Sponge, so I decided this would be the perfect opportunity!
This Victoria Sponge Sandwich Cake has two layers of Mary Berry’s cake recipe. Since this is a British recipe for cake, I knew it wouldn’t be like the American cakes I was used to eating. Mary’s cake is less sweet but perfect when paired with the pudding and strawberries of the filling.
A traditional sponge cake is just filled with jam and topped with powdered sugar. But, I wanted to liven things up a bit, so I filled my cake with jam, berries and pudding then topped it all with whipped cream and more berries. SUBLIME!
Matty loved it. He was first at the table to get his slice!
When I served the cake, my family requested more of the filling to pile on top of their slice! So make sure you reserve the extra fillings after you assemble the cake to serve with the finished cake to your guests!
I will definitely make this cake again… I think next time I may even try a blueberry filling. Yum!
- 225g (about 1 cup) unsalted butter, soft
- 225g ( about 1 cup) granulated or caster sugar
- 225g (about 2 cups) all purpose flour
- 4 tsp baking powder
- 1 tsp salt
- ½ tsp almond extract
- 5 medium eggs or 4 large eggs or 8oz eggs
- 1 package Jell-O Cook & Serve Vanilla Pudding (NOT instant)
- 3 cups heavy cream or half & half or whole milk (NOT skim, low-fat, 1% or 2% milk)
- 3 cups strawberries, cleaned and quartered before measuring
- ¼ cup to ½ cup sugar (or more if you like it more sweet!)
- Zest of 1 large lemon
- Juice of ½ large lemon
- 1 tsp vanilla extract
- 2 Tbsp corn starch
- dash cinnamon
- dash nutmeg
- 5-6 strawberries, stems removed & sliced (reserve for assembly)
- 1½ cups heavy cream
- 4 Tbsp granulated or caster sugar
- ½ tsp almond extract
- 5-6 whole strawberries with stems/leaves (for garnish)
- Lemon zest (for garnish)
- Powdered sugar( for garnish)
- Preheat oven to 355F degrees.
- Grease & flour 8in cake pan and line with parchment paper.
- Measure/weigh your ingredients and set aside.
- In the bowl of your stand mixer, cream together the butter and sugars until light and fluffy - about 3-5 minutes.
- In another bowl, sift together the flour, baking powder and salt 3-4 times until completely incorporated.
- Add the flour to the butter/sugar and mix until just combined.
- Mix in the almond extract.
- One at a time, add the eggs and mix well after each addition.
- After all the eggs have been added, mix about 2 minutes on medium-high speed until the mixture is smooth. Scrape the sides of the bowl to ensure everything has been incorporated.
- Divide the batter evenly and spread into prepared pans.
- Bake about 25 minutes until the tops are golden brown and a toothpick comes out clean. NOTE: DO NOT open the oven to check on these cakes. Let them bake the entire 25 minutes before opening the oven to check done-ness. The cakes will collapse if a sudden rush of cool air hits them before they are fully baked.
- Cool in pans for 1 minutes before removing to a wire rack to cool completely before assembling.
- In a medium pot, combine the contents of the vanilla pudding package and the heavy cream.
- Prepare as directed on the package.
- Pour into a glass bowl and place in the refrigerator until set - about 2 hours.
- In a large pan over medium, mix together the prepared strawberries, sugar, lemon zest, lemon juice, spices and vanilla.
- Using a potato masher, mash the berries until only small pieces remain but most are broken down.
- Stir & cook for 2 minutes.
- Remove about ¼ cup of the juice from the pan and place in a small bowl. Add the corn starch to the liquid and mix until smooth. Pour this mixture back into the berries and mix until incorporated.
- Cook strawberries another 1-3 minutes or until it has thickened.
- Remove from the pan into a glass bowl and place in refrigerator until cool - about 2 hours.
- In the bowl of your stand mixer fitted with the whisk attachment, pour in the heavy cream.
- Turn mixer on medium-high and beat the cream for about 30 seconds.
- One tablespoon at a time, drizzle in the sugar. Mix in the extract.
- Continue to beat on medium-high until soft peaks form and the cream holds it shape.
- Once the cake layers are cool, the cake can be assembled. Place one layer of cake on a cake stand.
- Spread a layer of strawberry filling across the top of the cake, leaving ½in of cake uncovered along the edge of the cake. You'll use about ⅓ cup of strawberry filling. Arrange sliced strawberries on top of the filling and gently press down.
- Fill a piping bag fitted with a Wilton 1M star tip with the vanilla pudding. Pipe a layer of pudding over the strawberries. Use an offet spatula to gently spread the layer smooth.
- Place the second cake layer, top side down, onto the filling and GENTLY press.
- Dust the entire cake and cake stand with powdered sugar.
- Place a generous amount of whipped cream on the top of the cake in the center.
- Zest a lemon over the top of the whipped cream and cake.
- Arrange 5-6 whole strawberries on edges of the whipped cream to garnish.
- Keep cake chilled until ready to serve.
- Serve cake slices with extra vanilla pudding, strawberry filling and whipped cream topping.