Strawberry Rhubarb Victoria Sponge Cake

Quintessential cake for a British Sunday Afternoon High Tea.  If available at your local store, swap whipped cream for Devonshire or Cornish Clotted Cream for a special treat with friends!

Serving Size: 1 cake

8 ounces unsalted butter, at room temperature

8 ounces cane sugar

4 free-range eggs

8 ounces all-purpose flour

2 tsp baking soda

½ tsp salt

6 ounces heavy whipping cream (or English Clotted Cream)

1 ounce confectioners’ sugar

Blake Hill’s Strawberry Rhubarb Preserve



Preheat oven to 325°F, grease two 8" cake tins.


In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time continuing to mix well. Gradually add flour, baking soda and salt.


Divide the mixture between the two cake tins and bake for 25-35 minutes until golden.


Remove cakes from oven, let them cool for 5 minutes and transfer to the cooling rack. Rest for 20 minutes or until cakes have cooled.


To make the cream, in a bowl, whip heavy cream into stiff peaks. Add sugar to the heavy cream before whipping if a sweeter cream is desired. and spread on top of the plated cake.


Time to put the pieces together! Place one cake upside down on a cake plate, spread cream over it, top with jam, then place the other cake on top. Dust with confectioners’ sugar, slice and Enjoy!

Strawberry Rhubarb Victoria Sponge Cake

Suggested Jams