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A 3/4 angle shot of Victoria Sponge Cake with Balsamic Strawberries.

Victoria Sponge Cake with Balsamic Strawberries

  • Author: Riz | Chocolates & Chai
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 Slices 1x


An airy strawberry & cream cake that’s perfect as a summer dessert. My version uses a homemade balsamic strawberry reduction. Why? Because it’s delicious.



For the Cake

  • 4 Large Eggs
  • 1 cup Cake Flour, sifted
  • 1 cup Unsalted Butter, softened
  • 1 cup White Sugar
  • 2 tsp Baking Powder
  • 450g Strawberries, hulled/halved
  • Icing Sugar, for dusting

For the Balsamic Strawberry Reduction (You can use store bought jam, if you prefer)

  • 450g Strawberries, hulled / halved
  • 2 tbsp White Sugar
  • 2 tsp Balsamic Vinegar
  • 1 tbsp Lemon Juice

For the Chantilly Cream

  • 1 cup Whipping Cream
  • 1 tsp Pure Vanilla Extract
  • 2 tbsp White Sugar



  1. Preheat oven to 350 F degrees.
  2. Butter and line two 8-inch circular baking tins with parchment paper.
  3. Break eggs into a large mixing bowl; add sugar, cake flour, baking powder and softened butter.
  4. Mix together until combined. Make sure to not over-mix. The finished mixture should be what’s called a “soft dropping” consistency – that is, you should be able to scoop it, but it should still fall off a spoon easily.
  5. Divide the mixture evenly between baking tins. Smooth the surface of the batters, favouring the outsides slightly (as the centres tend to rise more).
  6. Place tins on the middle shelf of the oven; bake for about 25 minutes. The cakes should be golden-brown, pulling away from the edges of the tins, and cooked through.
  7. Remove them from the oven and set aside to cool in their tins for five minutes. Run a palette knife around the inside edge of the tin and gently turn the cakes out onto a cooling rack. Allow to cool completely.

Balsamic Strawberry Reduction

  1. (If you want to skip this step, you can use a store bought strawberry jam. But make it a good one!)
  2. Mix strawberries, balsamic vinegar, lemon juice, and sugar. Reduce the mixture over a low heat, stirring occasionally. Don’t stir too often, you don’t want the strawberries to breakdown and turn into mush.
  3. Reduce until the mixture meets your preferred taste and consistency (for me, this means the mixture reduces to just a little more than half it’s original volume). If you’re reduction becomes too tart, add a little sugar and/or water to fix.

Chantilly Cream

  1. (“Chantilly” is fancy French-speak for a sweetened whipped cream. Don’t let it daunt you.)
  2. Vigorously whip sugar, vanilla extract, and whipping cream until soft peaks are formed.

Final Assembly

  1. To assemble, place one cake upside down and spread the Chantilly cream, and then the balsamic strawberry reduction.
  2. Top with the second cake, top-side up. Spread Chantilly cream on top, and garnish using fresh strawberries and powdered sugar.
  • Category: Desserts
  • Cuisine: English

Keywords: Victoria Sponge Cake, Victoria Sandwich, Spongecake, Victoria Spongecake with Balsamic Strawberries, Balsamic Strawberries, Strawberry Sponge Cake