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The Ultimate Victoria Sponge with Chocolate Dipped Strawberries Recipe

.... Baking
The Ultimate Victoria Sponge with Chocolate Dipped Strawberries Recipe

When you’re stuck for choice, or trying to bake a crowd pleaser, an almond Victoria Sponge will never let you down, especially when the recipe is as good as ours. By adding Lily O’Brien’s Milk or Dark Chocolate dipped strawberries on top of your cake, it adds a chocolatey twist to a classic.


For the cake:

  • 225g butter (softened with some extra for greasing)
  • 225g caster sugar
  • 4 medium free range eggs
  • 200g self-raising flour
  • 100g ground almonds

For the filling:

  • Double cream (whipped)
  • a few drops of almond essence
  • 4 tbsp. strawberry jam

For the topping:


  1. Heat the oven to 180°C/gas 4.
  2. Butter two 20cm sandwich tins and line butter (or grease proof paper).
  3. To make the cake, beat together your butter and sugar until the mixture looks pale and fluffy.
  4. Add the almond essence gradually.
  5. Separately beat your eggs together before combining the two.
  6. Mix together, adding the eggs a little at a time. 
  7. Gently fold the flour into the mixture.
  8. Divide your mixture between the two tins and level.
  9. Bake for 20 minutes, or until firm with a bounce to the touch.
  10. Cool in the tins for a few minutes before removing and leaving to cool completely on a wire rack.
  11. To make your filling, whip the cream vigorously until fluffy and it makes peaks with the whisk.
  12. Spread the flat side of one of the cold sponges with your strawberry jam, adding in a few fresh strawberries on top too!
  13. Spread the other side with your whipped cream.
  14. Place one sponge on top of the other and press down gently.
  15. Spread more whipped cream on the top.
  16. Melt your Milk or Dark Chocolate Drops and dip the end of each of your strawberries in.
  17. Add the dipped strawberries to the top of your cake.
  18. For extra chocolate yumminess, drizzle the rest of the melted chocolate over the top.
  19. Serve with friends and a nice cuppa or strawberry lemonade. 

Recipe reference

Peppermint and Chocolate Crunch Fridge Tart
Chocolate Chia Seeds Breakfast Bowl Recipe