Victoria Sandwich

You will need two cake tins (approx 20cm)

Ingredients for the Cake

  • 4 eggs
  • 225g caster sugar
  • 225g softened butter
  • 225g self-raising flour
  • 2tsp baking powder

Ingredients for buttercream filling (double the recipe if you want to cover the cake as well)

  • 75g unsalted butter at room temperature – it should be soft 
  • 170g icing sugar
  • 2 tbsp milk
  • Drop of vanilla extract (optional)
  • Strawberry jam

Ingredients for fresh strawberries and cream filling

  • 300ml double cream
  • 3 tsp caster sugar
  • Fresh strawberries



  • Heat the oven to 180C/160C Fan/Gas Mark 5
  • Grease the base and sides of your tins with butter and then line the base with baking paper.
  • Crack the eggs into a large bowl, add the rest of the ingredients and use an electric hand mixer to mix until smooth. You can also use a wooden spoon for this.
  • Divide the mixture between the two tins and bake for about 25mins or until the cakes are golden – check them after 20mins.


  • First, beat the butter in a bowl for about 5 minutes until it’s really smooth and lighter in colour.
  • Add half of the icing sugar and beat again, then add the rest and keep beating until it’s all mixed.
  • Add the milk (and vanilla if using) and beat some more until it’s a smooth almost white paste.


  • Pour the cream and sugar into a mixing bowl and use a whisk or electric mixer to beat them until it thickens into a paste.
  • Slice the strawberries.

Cake assembly

  • Once the cakes have cooled down, use a bread knife or cake wire to level them out.
  • Use a piping bag or icing gun to cover the top of one cake with buttercream or cream mixture. Top that with a layer of jam or make a nice pattern with the strawberries.
  • Place the second cake on top and dust with icing sugar.