Summer fruits Victoria sponge

Summer fruits Victoria spone

A classic recipe that’s sure to impress anyone! It’s so easy to make it look stunning, fresh fruit really sets it off. I use buttercream to fill it with fresh cream on top with a little lemon juice and rind to cut through the sweetness of the filling. You can use any kind of topping, I love using brightly coloured strawberries but you could use cherries and fill with cherry jam or whatever’s in season.

30mins – Prep time: 10mins – Cooking time: 20 mins


Sponge mixture

  • 6oz golden caster sugar
  • 6oz margarine (I use Stork)
  • 6oz self raising flour
  • 3 medium/large eggs (get them out of the fridge beforehand to warm up to room temp)
  • 3/4 tsp baking powder
  • 3/4 tsp vanilla bean paste/5 drops vanilla essence


  • 100g butter
  • 100g icing sugar


  • 8 tbsp strawberry jam

Lemon cream

  • 100ml thick double cream
  • 2 tbsp lemon
  • Rind 1/2 lemon
  • 3 tbsp icing sugar


  • 8 strawberries
  • 6 blackberries


Oven temp: 160°C/320°F

  1. Grease and line 2 round tins (I used 17cm wide x 2cm deep).
  2. Make the sponge: Whisk the eggs and sugar for at least 4 minutes with an electric hand whisk and beat air into the mix so it fluffs up.
  3. Bit by bit, sieve in the flour and baking powder and add bits of butter, whisking the mixture each time to ensure a smooth texture, until fully mixed, then mix in the vanilla paste or essence.
  4. Divide the mixture evenly between the two tins and smooth over.
  5. Place in the oven for 25mins until the sponge is springy to the touch
  6. Remove from tins, peel off greaseproof paper and leave to cool on wire racks
  7. Make the lemon cream: Sieve the icing sugar into the cream and add 1/2 the lemon rind. Mix together with an electric whisk until it’s stiff enough to hold without moving.
  8. Make the butter cream: Blend icing sugar and butter together with an electric whisk until the butter pales and goes soft.
  9. Put the cake together: Spread buttercream with a palette knife on one sponge base and a thick layer of strawberry jam on the other. Sandwich together.
  10. Using the pallette knife spread the fresh cream onto the top of the cake, leaving sponge visible around the edge
  11. Dust with a little icing sugar if desired and finish by sprinkling the remaining lemon rind on the top


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