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Classic Victoria sponge cake

Classic Victoria sponge cake

An all-time favourite.

  • Serves 8
  • More than 1 hour


  • ⅘ cup (200g) unsalted butter, softened
  • ⅘ cup (200g) white sugar
  • 4 jumbo eggs
  • 1½ cups (220g) self-raising flour
  • ⅗ cup (150ml) cream
  • 2 Tbsp (30ml) castor sugar
  • 1 punnet (400g) strawberries, halved
  • 2 Tbsp (30ml) icing sugar, for dusting


  1. Preheat oven to 180°C.
  2. Grease a 20cm springform cake tin and line with baking paper.
  3. Cream butter and white sugar until light and fluffy.
  4. Add eggs one at a time, beating after each addition.
  5. Using a large metal spoon, gently fold in flour until just combined. The batter should drop off the end of the spoon when tapped.
  6. Spoon mixture into prepared tin, level out and bake for 40 minutes, or until springy to the touch. Discard paper and halve cake horizontally to make two cake layers.
  7. Whip cream and castor sugar together.
  8. Spread one half of the sponge with cream and top with halved strawberries, reserving a few for the top of the cake.
  9. Sandwich with other half of sponge, top with reserved strawberries and dust with icing sugar. Serve.
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