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Strawberry Victoria Sponge Cake Recipe

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4 from 9 reviews

This Strawberry Victoria Sponge Cake is a light, airy, and dairy-free twist on the classic British dessert. Made with almond milk and dairy-free butter, it features two tender layers of self-rising flour sponge cake, filled with fragrant strawberry jam and fresh strawberry slices, topped with a smooth vanilla buttercream and a dusting of powdered sugar. Perfect for afternoon tea or a delightful dessert, this cake balances sweet and fresh flavors with a silky texture.

Ingredients

Cake

  • 1 3/4 cups Self-Rising Flour
  • 1/2 teaspoon Baking Soda
  • 2/3 cup Unrefined Cane Sugar
  • 3/4 cup Almond Milk
  • 1/4 cup Mild-Flavor Olive Oil
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Lemon Juice

Frosting

  • 1/2 cup Dairy-Free Butter (Unsalted), softened
  • 1 1/2 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1-2 tablespoons Almond Milk

Filling and Decoration

  • 1/2 cup Strawberry Jam
  • 6 large Strawberries, hulled and thinly sliced (1 mm or 0.4 inch)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8-inch cake pan with parchment paper and lightly oil the sides and bottom to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together self-rising flour, baking soda, and unrefined cane sugar until evenly combined.
  3. Add Wet Ingredients: Fold in almond milk, olive oil, vanilla extract, and lemon juice to the dry ingredients carefully, ensuring the batter mixes gently but thoroughly.
  4. Form Batter: Stir with a rubber spatula until the mixture has a lightly thick batter consistency, making sure not to overmix.
  5. Pour Batter into Pan: Evenly pour the batter into the prepared cake pan, smoothing the top to create a uniform layer.
  6. Bake Cake: Place the pan in the oven and bake for 25-30 minutes at 350°F (180°C). Begin checking with a toothpick inserted after 20 minutes. Continue baking in 5-minute increments until the toothpick comes out clean and the cake is golden brown and light.
  7. Cool Cake: Remove the cake and allow it to cool on a wire rack at room temperature for 1 hour. Then refrigerate it for an additional 30 minutes to 1 hour to make slicing easier.
  8. Slice Cake: Using a long serrated knife, carefully cut the cake lengthwise in half. Place one layer on your serving dish and set the other aside.
  9. Apply Jam and Strawberries: Spread strawberry jam evenly over the bottom cake layer. Arrange thin slices of fresh strawberries on top of the jam in a single, non-overlapping layer.
  10. Prepare Frosting – Beat Butter: Using a stand mixer or electric beaters, beat the softened dairy-free butter until pale and fluffy, approximately 2 minutes.
  11. Incorporate Powdered Sugar: Gradually add powdered sugar to the butter, whisking on low to medium speed until fully incorporated. Scrape down the bowl as needed to ensure even mixing.
  12. Add Vanilla and Almond Milk: Mix in vanilla extract and 1 tablespoon almond milk, beating until smooth. Adjust consistency by adding up to 1 more tablespoon almond milk if too thick, or more powdered sugar if too thin.
  13. Frost Strawberry Layer: Dollop some of the prepared buttercream over the layer of strawberries. Using the back of a spoon, gently spread the frosting evenly in a single thin layer without overloading, to maintain ease of slicing later.
  14. Top with Second Cake Layer: Place the reserved top cake layer over the frosted strawberries, pressing down lightly to secure.
  15. Create Powdered Sugar Grid: Flip a square wire rack upside down on the cake surface and dust powdered sugar over it to form a decorative grid pattern.
  16. Refrigerate Cake: Chill the assembled cake in the refrigerator for at least 1 hour to set before slicing.
  17. Serve: Slice the cake into 12 squares. Serve with a spoonful of extra buttercream frosting on the side for added indulgence.

Notes

  • Use dairy-free alternatives like almond milk and dairy-free butter to keep this cake suitable for those avoiding dairy.
  • Ensure not to overbake to maintain moisture and avoid dryness.
  • Chilling the cake before slicing helps in getting clean layers and neat slices.
  • The powdered sugar grid on top adds an elegant and traditional Victoria sponge finishing touch.
  • Adjust almond milk quantity in frosting to achieve the perfect buttercream consistency.

Find it online: https://marthatasty.com/strawberry-victoria-sponge-cake-recipe/