Victoria Sponge Cake with Whipped Cream Frosting and Strawberry Filling

This Victoria Sponge Cake is perfect for when you're craving a sweet treat or a little something to have with your coffee or tea. Enjoy this fresh, bouncy sponge cake with a sweat, refreshing whipped cream frosting, and tangy strawberry filling to go along with it.

Ingredients for the Cake

1 cup sugar
2 cups flour
1 cup (2 sticks) unsoftened butter
4 large room temperature eggs
1 tbsp milk
1 tsp vanilla extract
¼ tsp baking powder

Ingredients for the Frosting/Filling

1/2 cup heavy cream
1 tbsp powdered sugar
1/2 tsp vanilla extract
1/4 cup strawberry preserves

Recipe

Preheat oven to 350 degrees F.
Whisk together the flour and baking powder.
In a large bowl, beat together the butter and sugar until fully combined.
Slowly, add in each egg one at a time, mixing in between.
Incorporate the milk and vanilla until fully combined.
On a low speed, slowly add in your dry ingredients until fully combined.
Take two round 8-inch pans and divide the batter evenly into two.
Bake for 25-30 minutes or until golden brown.
While it is cooling, whip together the heavy cream, powdered sugar, and vanilla extract on high speed to form the whipped cream frosting.
Wait until the cakes are completely cooled down before adding the icing and filling between the two layers and enjoy!