This is a homemade take on the beloved Marks & Spencer strawberries and cream sandwich—a light, airy sponge cake filled with fresh strawberries and softly whipped cream. It’s a classic British summer dessert that’s surprisingly easy to make, and the combination of sweet berries and rich cream is simply irresistible. This version uses a classic Victoria sponge base, which is sturdy enough to hold the filling while staying tender and moist.
Ingredients
- For the sponge:
1 cup (225 g) unsalted butter, softened, plus extra for greasing
1 cup (200 g) granulated sugar
4 large eggs, at room temperature
1 tsp vanilla extract
1 ¾ cups (220 g) all-purpose flour
2 tsp baking powder
¼ tsp salt
3 tbsp (45 ml) milk, at room temperature - For the filling:
1 ½ cups (360 ml) heavy cream (or double cream)
2 tbsp (25 g) powdered sugar, sifted
1 tsp vanilla extract
2 cups (300 g) fresh strawberries, hulled and sliced (save a few whole for decoration, if desired)
2 tbsp strawberry jam (optional, for extra flavor) - For dusting:
Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper.
- In a large bowl, beat the softened butter and sugar together with an electric mixer until pale and fluffy, about 3–4 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, add the dry ingredients in three additions, alternating with the milk, starting and ending with the flour. Mix until just combined—do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden and spring back when lightly pressed.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This is important—do not assemble the sandwich until the cakes are completely cool, or the cream will melt.
- While the cakes cool, make the whipped cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to over-whip, or it will turn into butter.
- Once the cakes are cool, place one layer on a serving plate. If using, spread the strawberry jam over the top of this layer. Then spread about half of the whipped cream over the jam. Arrange the sliced strawberries evenly over the cream.
- Place the second cake layer on top. Spread the remaining whipped cream over the top of the cake (or just dust with powdered sugar, if you prefer a simpler look). Decorate with a few whole strawberries if desired.
- Refrigerate for at least 30 minutes before serving to help the cake set and make slicing easier. Dust with powdered sugar just before serving.
Tips
- Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature before you start. This ensures a smooth, evenly mixed batter and a better rise.
- Don’t overmix: Once you add the flour, mix just until it disappears. Overmixing develops gluten, which can make the sponge tough.
- Chill before slicing: Chilling the assembled cake for at least 30 minutes (or up to a few hours) makes it much easier to cut clean slices without the cream squishing out.
- Substitutions: If you don’t have heavy cream, you can use mascarpone cheese mixed with a little milk for a thicker, tangier filling. For a dairy-free version, use a plant-based butter and cream, and replace the milk with almond or oat milk.
Serving Suggestions
Serve this strawberries and cream sandwich as a showstopping dessert at summer parties, afternoon tea, or birthday celebrations. It pairs beautifully with a cup of Earl Grey tea or a glass of chilled Prosecco. For an extra touch, drizzle each slice with a little strawberry syrup or serve with a scoop of vanilla ice cream.
Variations
- Chocolate twist: Replace ¼ cup (30 g) of the flour with unsweetened cocoa powder for a chocolate sponge. Add a layer of chocolate shavings on top of the cream.
- Lemon curd layer: Swap the strawberry jam for lemon curd, and add a teaspoon of lemon zest to the cream for a bright, citrusy flavor.
- Berry medley: Use a mix of strawberries, raspberries, and blueberries for a more colorful and varied filling.
- Individual sandwiches: Cut the sponge into rounds with a cookie cutter and assemble mini sandwiches for a party platter.
Storage and Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cream and strawberries will keep the cake moist, but it’s best eaten within 24 hours for the freshest texture. This cake is not meant to be reheated—serve it cold or at room temperature. If you want to make the sponge ahead, you can bake the layers, wrap them tightly in plastic wrap, and freeze for up to 1 month. Thaw in the refrigerator overnight before assembling.
Frequently Asked Questions
Can I use frozen strawberries? Yes, but thaw them first and drain off any excess liquid, as frozen berries release more juice and can make the cream watery. Pat them dry with a paper towel before using.
Why did my sponge sink in the middle? This can happen if the oven door is opened too early, or if the batter was overmixed. Make sure your oven is fully preheated and avoid opening the door during the first 20 minutes of baking.
Can I make this cake gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly more crumbly, but it will still be delicious.
How do I get clean slices? Use a sharp, serrated knife and wipe it clean between cuts. Chilling the cake for at least 30 minutes before slicing makes a big difference.
Can I use whipped topping instead of heavy cream? Yes, you can use a stabilized whipped topping like Cool Whip, which holds its shape well. However, the flavor will be less rich than fresh whipped cream.
What if I don’t have two cake pans? You can bake the batter in a single 9×13-inch (23×33 cm) pan and then cut it in half horizontally to make two layers. Adjust the baking time to about 30–35 minutes, or until a toothpick comes out clean.
Related
- Korean Fermenting Jar: Make Small-Batch Kimchi
- Mason Tops Fermenting Recipes for Crunchy Pickles
- Non-Fermenting Yeast: How to Make a No-Rise Flatbread
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).