British Victoria Sponge with Strawberry Jam and Clotted Cream
A quintessential British teatime treat, this light and buttery Victoria sponge cake is layered with sweet strawberry jam and rich, authentic clotted cream. Perfect for afternoon tea or a special celebration.
Ingredients
Ingredients
- 1 cup Unsalted Butter Softened to room temperature, plus extra for greasing
- 1 cup Granulated Sugar
- 4 large Eggs Room temperature
- 2 cup All-Purpose Flour Sifted
- 2 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1 cup Strawberry Jam High quality, seedless preferred
- 1 cup Clotted Cream For serving
Notes
Storage: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerating, allow it to come to room temperature before serving for the best texture. Make-Ahead: The cake layers can be baked 1 day in advance. Wrap them tightly in plastic wrap once cooled and store at room temperature. Assemble just before serving to prevent the cake from becoming soggy. Variations: You can substitute the strawberry jam with raspberry jam or fresh whipped cream instead of clotted cream if unavailable.