VICTORIA SPONGE TRAYBAKE FOR EASY SUMMER GARDEN PARTIES
This easy Victoria sponge traybake turns the classic British cake into a simple party-friendly dessert. Soft vanilla sponge is layered with strawberry jam, whipped cream, and fresh berries, making it perfect for summer garden gatherings.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Wire cooling rack
Ingredients
For the Vanilla Sponge:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups self-rising flour
- 1 teaspoon baking powder
- ¼ cup milk
For the Filling and Topping:
- ¾ cup strawberry jam
- 1 ½ cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup fresh raspberries
- as needed powdered sugar, for dusting
Instructions
Prepare the Pan and Oven
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a little overhang on the sides for easy lifting.
Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar with a hand mixer until pale, light, and fluffy, about 3–4 minutes.
Add the Eggs
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the Dry Ingredients
- Add the self-rising flour and baking powder. Mix gently, then add the milk and stir just until the batter is smooth. Avoid overmixing.
Bake the Sponge
- Spread the batter evenly in the prepared pan. Bake for 22–25 minutes, until golden and a toothpick inserted into the center comes out clean.
Cool Completely
- Leave the cake in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack. Cool completely before assembling.
Add the Jam
- Spread the strawberry jam evenly over the completely cooled sponge.
Whip the Cream
- Beat the heavy cream, powdered sugar, and vanilla extract until soft-to-medium peaks form. Do not overwhip.
Decorate the Traybake
- Spread or spoon the whipped cream over the jam. Arrange the sliced strawberries and raspberries across the top.
Slice and Serve
- Dust lightly with powdered sugar, slice into 12 squares, and serve immediately or refrigerate until ready for your garden party.
Notes
- Party Friendly: A traybake is easier to transport, slice, and serve than a traditional layered Victoria sponge cake.
- Fresh Summer Flavor: Strawberries, raspberries, whipped cream, and strawberry jam create a light and classic seasonal dessert.
- Do Not Overwhip: Stop whipping the cream once soft-to-medium peaks form to keep the topping smooth and fluffy.
- Make Ahead: Bake the sponge one day ahead, but add the cream and fresh berries shortly before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days, although the fresh berries are best on the first day.