Fresh Strawberry Victoria Sponge Cake

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


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


  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.

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@judyjoochef Instagram profile imageWe made it into the commercial! We have been cooking at Tottenham’s H-Club for a few seasons now thanks to @regionallondonchef.  So fun to bring some Korean flavors to the Spurs VIP club.  COYS! 
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@judyjoochef Instagram profile imageHappy 84th birthday daddy!! 

My father was born in 1939 in Chongju, a city in what is now in North Korea. He and his family (8 brothers and sisters) fled south during the war and he grew up as a refugee on Jeju island.  He still remembers asking American soldiers for “bonbons” as a child. Somehow he made it to Seoul National University medical school through hard work and determination. He immigrated to the USA to do his internship and residency and practiced as a psychiatrist, until retiring at 75. 
He raised two daughter (me and my sis!) with my mom and is a source of constant inspiration for us both to this day. At 84 years old he is still super healthy, doesn’t take any medicine (unheard of at his age!) and still going strong in every way. 

I love you daddy so much!  Happy happy birthday!  Xx❤️❤️ I’ll always be your little girl! ❤️❤️

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