Fresh Strawberry Victoria Sponge Cake

Light, airy and delicious Victoria sponge cake with strawberries and buttercream icing

Ingredients

Makes one large 8-inch cake

For the cake

  • 300g / 1½ cups white sugar
  • 300g / 1¼ cups + 2 Tbsp butter, softened to room temperature
  • 6 large eggs, beaten well
  • 300g / 2 cups + 5 Tbsp all purpose flour, sifted
  • 5½ tsp baking powder
  • 2 Tbsp whole milk
  • 1 generous pinch of salt

For the filling

  • 100g / 7 tbsp butter, at room temperature
  • 140g / 1¼ cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 185g / 6.5oz strawberry preserves
  • 2 punnets fresh strawberries
  • More powdered sugar to decorate

Method

  1. Preheat your oven to 190C / 380F and butter and line with parchment paper, two round cake pans measuring 20cm /8 inches across. Butter the paper too.
  2. In a standing mixer fitted with the whisk attachment, or large bowl, whisk together the white sugar and butter until light and fluffy. Gradually add in the eggs, in a slow steady stream. Remove from the mixer and gradually fold in the flour, baking powder, milk, and salt using a spatula. Mix gently until all ingredients are incorporated.
  3. Divide the batter between the two cake pans and bake for about 25 minutes until lightly golden on the top and the cake springs back when touched. You can also test the center with a skewer and when it comes out clean, you know it is done. Once done, tip out onto a cooling rack and leave to cool completely.
  4. Meanwhile, make the buttercream filling. In a standing mixer fitted with the paddle attachment, or large bowl, beat together the butter and the icing sugar until smooth and creamy. Add the vanilla extract and beat well until incorporated.
  5. Spread the buttercream filling over the top of one cake and spread the strawberry preserves over it. Take one punnet of the strawberries, trim off the green tops, and thinly slice the berries. Scatter the strawberry slices on top of the preserves. Top with the other cake and press down gently to make it secure. Spread more buttercream on the top of the cake and finish with the remaining whole fresh berries. Using a fine sieve, dust the berries with icing sugar to decorate.
  6. Serve immediately with a cup of tea.

Browse all recipes

Shop online

Shop cookery books and affiliated discounts for Judy’s favourite luxury kitchenware, home accessories and beauty products.

Rose Dumplings

Mango lime Ricotta Parfaits

Judy’s Korea

Judy’s ultimate guide to Korean food. Get started on your journey! Find out the chef’s top kitchen necessities and best places to eat in Seoul.

Restaurants

Explore Seoul’s fun, vibrant and colourful flavours at our Korean-American street-food restaurant: Seoul Bird. Visit and celebrate with us.

Seasoned Soybean Sprouts (Kong Namul)

Facebook Twitter Instagram

Social media

@judyjoochef Instagram profile imageToday we’re making bulgogi, the K-BBQ dish that started so many people’s love affair with Korean food. And honestly? Once you make it at home, you’ll never look back. Quick fun fact: bulgogi literally translates to “fire meat” — bul (fire) + gogi (meat). Its roots trace all the way back to dish called “maekjeok”, seasoned beef skewers grilled over open flames during the Goguryeo era, more than 2,000 years ago. So when you’re cooking this, you’re cooking history. No wonder it’s such a beloved gateway into Korean cuisine. Here’s how to make it: Start with thinly sliced Korean-style bulgogi beef — you can grab it pre-sliced at any Korean grocery store (this is the move, trust me). For the marinade, throw garlic, ginger, Asian pear, soy sauce, anchovy sauce, sesame oil, mirin, soju, sugar, and a crack of black pepper into a food processor and blitz until silky smooth. The pear is the secret weapon — it tenderizes the meat AND adds a gorgeous natural sweetness. ✨ Pour the marinade into a zip-top bag with the beef, give it a good massage, and let those flavors really sink in. Heat your griddle or pan until SCREAMING hot, then sear the bulgogi until edges are charred. That caramelization = flavor. I love serving this the proper, authentic way — with ssam (lettuce wraps), a scoop of warm rice, a smear of ssamjang, loaded with bulgogi, and then topped with pickled radish. Wrap it all up, pop the whole thing in your mouth in one bite (yes, the whole thing!), and thank me later. Find this recipe and more in my latest book, K-Quick! Tag a friend you’d share a bulgogi wrap with! Thank you @samsunguk @samsung Ingredients: Thank you @koreafoodsuk GLAM: Thank you @jonesroadbeauty @justbobbidotcom5 hours ago via Instagram
@judyjoochef Instagram profile imageThey said I didn’t look like a chef. I said, “ Watch me feed Madison Square Garden and Citi Field!” 🍗 And with the @nyknicks in the NBA Finals, MSG has never been louder — or better fed. There’s something deeply satisfying about 20,000 New Yorkers eating Korean fried chicken while cheering on their team. That’s the Seoul Bird dream, right there. So honored to be featured in @womanaroundtown, sharing a little of my story — from Columbia engineering grad to Wall Street, to walking away from it all to go to culinary school (my parents were horrified), to cooking at Michelin-starred kitchens, to becoming the first female Iron Chef UK. None of it was the plan. All of it was worth it. Seoul Bird was born from a love of Korean street food — and a belief that it deserved a global stage. From London to New York, we’re just getting started. And yes — there’s a new book (my 4th!) coming in Nov— “Mukja: Let’s Eat!” Head to WomanAroundTown.com for the full interview. Go Knicks! #Mukja #NYKnicks #NYCFood #KoreanFood #cheflife5 days ago via Instagram
@judyjoochef Instagram profile imageBack in my K-Quick Kitchen — and today we’re giving McDonald’s fried apple pies the Korean glow-up they deserve. Apple Pie Mandu (dumplings), yeah baby! Dumplings have been showing up in Korean royal cookbooks since at least the 14th century, when they were considered a luxurious dish served during festivals and celebrations. Today, “mandu” come in countless shapes — half-moon, round, pleated, pinched — and are stuffed with everything from kimchi and pork to tofu and glass noodles. So why not stuff them with apple pie filling? The beauty of mandu is the wrapper — that thin, snappy skin crisps up like a DREAM when fried, giving you a shatter-crisp shell that rivals the Golden Arches. Here’s my K-Quick move: To save time—Start with pre-made apple pie filling, but pimp it out: a squeeze of lemon, fresh apples, a hit of cinnamon, maybe a splash of bourbon or rum if you’re feeling fancy. Trust me, adding a few fresh ingredients makes all the difference. Wrap a spoonful inside a dumpling wrapper, seal those edges tight, and fry until golden, blistered, and gorgeous. Finish with a generous toss in cinnamon sugar while they’re still warm. Eat them straight up while they’re piping hot, or pile them over a scoop of vanilla ice cream for the ULTIMATE sundae moment. There’s truly no wrong answer here. A true American classic, reimagined the K-Quick way — warm, tart, crispy, sweet, and absolutely made for sharing. Thank you @samsunguk @samsung Ingredients: @koreafoodsuk @seoulplazauk Glam: Thank you @jonesroadbeauty @justbobbidotcom1 week ago via Instagram
@judyjoochef Instagram profile imageBack cooking on the @todayshow with the @todayfood family — and after 10+ years, it never gets old. This time I brought the heat: Gochujang Shrimp and Korean Kalbi Short Ribs that’ll make you rethink everything you thought you knew about a barbecue. Grilling season is on, darlings! Full recipes at today.com And a huge thank you to the wonderful @carsondaly for the sweetest shoutout to Seoul Bird at Madison Square Garden @thegarden — no better pre-game meal in New York. 🐦🔥 @seoulbirduk @seoulbirdusa @savannahguthrie @craigmelvinnbc @dylandreyernbc #SeoulBird #KoreanBBQ #Gochujang #Kalbi1 week ago via Instagram
Loading