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Victoria Sponge Cake & Homemade Strawberry Jam Recipe


For the Strawberry Jam (makes two small jam jars)

  • 434 grams of Strawberries (hulled)
  • 190 grams of Caster Sugar
  • 30 ml of freshly squeezed Lemon Juice

For the Victoria Sponge Cake

  • 168 grams (6 oz) of Plain Flour
  • 168 grams (6 oz) of Caster Sugar
  • 168 grams (6 oz) of Unsalted Butter (softened)*
  • 3 Eggs (beaten)
  • Strawberry Jam
  • Freshly Whipped Cream


For the Strawberry Jam

  • Mash the strawberries to a juicy pulp. I used a potato masher for this de-stressing activity.
  • Add the sugar and lemon juice.
  • Place the combined strawberry mixture into a heavy saucepan and boil on high heat.
  • Once the mixture hits 105 degrees Celsius, turn off the fire and let cool.
  • Once the strawberry mixture has cooled, pulse with a stick blender.
  • Store in sterilised jam jars and keep in the fridge.

For the Victoria Sponge Cake

  • Heat the oven up to 165 degrees Celsius (325 F/ Gas Mark 3).
  • Grease and line a 22 cm springform pan and set aside**.
  • In a large mixing bowl, cream the butter and sugar.
  • Add the eggs one at a time.
  • Add half the flour and continue mixing until combined before adding the remaining flour into the mixture.
  • Pour the mixture into the pre-prepared cake pan and bake on the middle shelf for 30 minutes (or until wooden skewer comes out clean).
  • Once the cake has cooled ,turn the cake out onto sugared greaseproof paper.
  • Decorate the cake as you like by layering on the whipped cream, then with the strawberry jam and topping it with fresh strawberries.


*Nanna June's recipe asked for Stork Margarine (which I am unable to locate in Australia). **The original recipe asks for two 20 cm tins, but I changed this to one 22 cm cake tin and two 9 inch cake tins.