Victoria Sponge cake, as pictured, has a special place in my heart. When I was 17 years old, my Mom and I went on a hike at White Horse in Kilburn near North Yorkshire, England. My older brother, Scott, was already off at college and I tagged along on a trip “across the pond” with my Mom and Dad, who’d gone for Wimbledon.
It was a memorable day with my Mom, hiking the rolling green hills in England. And even more memorable was the cake we ate afterward (at the little onsite café). Typical.
Victoria Sponge cake is a simple spring-y vanilla cake, with fresh strawberries and whipped cream sandwiched between the two layers. It’s a wildly popular dessert option, appearing on most menus in England.
Years later, our cravings got the best of us, and we called the little cafe that served the Victoria Sponge cake and they happily shared the recipe. We made it but it wasn’t as good as what we remembered having, post-hike, on that drizzly day.
So, we created our own. We used an old family sponge cake recipe from my GGG Grandmother Samse and made a fresh berry filling instead.
Absolutely delicious, beautiful, and really easy to make. Enjoy!