Victoria sponge is loved for its jam and cream, but layering it for a crowd can be fiddly. This Mary Berry Victoria sponge traybake solves that by baking one light, buttery sponge in a single 30x23cm tin. It follows a simple all-in-one method, so everything goes into one bowl, and the tender crumb and balanced sweetness will feel familiar to anyone who loves a classic British cake.
It is topped with strawberry jam and whipped cream, then cut into neat squares, which suits a summer fête, a school event or a large family gathering. Below you’ll find the ingredients, the equipment, and the step-by-step method, followed by serving ideas, storage and freezing advice, answers to common questions and the nutrition information.
If you’re looking for more inspiration, explore our Mary Berry Traybake Recipes guide for more delicious traybake recipes from across the collection.
Equipment
Equipment for Mary Berry Victoria sponge traybake Recipe:
This traybake needs only basic baking tools, and most of them are probably already in your kitchen. The right tin gives you an even sponge, while a few simple tools help you mix, cool, top and cut it neatly. Here is everything you will need.
- 30x23cm traybake tin: gives the sponge its shape and an even thickness, so it bakes evenly.
- Baking parchment: stops the sponge sticking and lets you lift it out of the tin easily.
- Large mixing bowl: holds all the sponge ingredients so you can beat them together in one go.
- Electric hand whisk: blends the batter quickly until it is smooth and pale.
- Palette knife: levels the batter in the tin and spreads the jam and cream smoothly.
- Skewer: lets you check the middle of the sponge is cooked when it comes out clean.
- Wire rack: lets air circulate so the sponge cools completely before you add the topping.
- Board or serving tray: gives you a flat surface to top and cut the sponge.
- Sharp knife: cuts clean, neat pieces once the sponge is topped.
Table of Contents
Ingredients
Ingredients for Mary Berry Victoria sponge traybake Recipe:
This Mary Berry Victoria sponge traybake uses simple baking ingredients that most home bakers already have. The sponge is made from unsalted butter, caster sugar, eggs and self-raising flour, with whole milk and vanilla extract for softness. The topping is good quality strawberry jam and cold double cream, finished with icing sugar and optional fresh strawberries.
| Ingredient | Quantity |
| Unsalted butter, softened | 350g |
| Caster sugar | 350g |
| Large eggs, at room temperature | 6 |
| Self-raising flour, sifted | 350g |
| Baking powder | 3 tsp |
| Whole milk | 6 tbsp |
| Vanilla extract (for the sponge) | 2 tsp |
| Good quality strawberry jam | 200g |
| Double cream, cold | 400ml |
| Icing sugar, sifted (for the cream) | 2 tbsp |
| Vanilla extract (for the cream) | 1 tsp |
| Icing sugar (for dusting) | To finish |
| Fresh strawberries, halved (optional) | To finish |
How to Make Mary Berry Victoria sponge traybake
- Preheat the oven to 180°C, 160°C fan or Gas 4. Grease a 30x23cm traybake tin well. Line it with baking parchment and leave a little paper hanging over the sides.
- Put the butter, caster sugar, eggs, flour, baking powder, milk and vanilla extract into a large bowl. Beat with an electric hand whisk for two to three minutes until the mixture is smooth and pale. Scrape down the sides once while mixing.
- Pour the batter into the tin and spread it evenly with a palette knife. Make sure it reaches the corners and the top is level.
- Bake on the middle shelf for 30 to 35 minutes. The sponge should be golden, risen and springy when pressed lightly in the centre. A skewer pushed into the middle should come out clean.
- Leave the sponge to cool in the tin for 15 minutes. Use the paper overhang to lift it out and move it to a wire rack. Let it cool completely, which takes at least one hour.
- Place the cold sponge on a board or serving tray and spread the strawberry jam over the whole surface. Go right to the edges. The back of a spoon or a palette knife works well.
- Whip the cold double cream with the icing sugar and vanilla extract until it forms soft but stable peaks. Spread it over the jam and cover it completely. Dust with icing sugar.
- Arrange halved strawberries in rows on top if you are using them. Chill for 30 minutes so the cream firms up. Cut into 20 to 24 squares with a sharp knife.
Expert Tips for Mary Berry Victoria sponge traybake Recipe
A traybake is forgiving, but a few habits make the difference between neat squares and a messy topping. These are the things I pay attention to every time I make this one. Most of them are about patience, especially with cooling and chilling.
- I always wait until the sponge is fully cold before topping it. Even a slightly warm sponge melts the cream and turns it runny.
- Take the butter out of the fridge well before you start. Properly soft butter gives a lighter, better-risen sponge.
- Be generous with the jam and spread it right to the edges. A thin layer leaves the corners tasting plain.
- Stop whipping the cream at soft but stable peaks. Stiff cream is hard to spread, and underwhipped cream weeps.
- Try not to open the oven door while the sponge bakes. The sponge can sink if the oven loses heat early.
- Lift the sponge out of the tin before adding the topping. It is much easier to spread on a board.
- Put one strawberry half on each square before you cut. It shows you exactly where to cut, and every piece gets decoration.
- Chill for 30 minutes before slicing. Cutting straight away gives ragged edges and smeared cream.
Serving Suggestions
How to serve Mary Berry Victoria sponge traybake:
This Victoria sponge traybake is a easy dessert for a crowd, so it works well cut into small squares for a party. Serve it chilled from the fridge or after a short rest at room temperature. A pot of tea, some fresh fruit and a dusting of icing sugar are all it needs.
- Serve with a pot of tea or freshly brewed coffee for a classic afternoon tea treat.
- Pour a glass of cold milk for children at a birthday gathering.
- Dust with icing sugar just before serving so the topping looks fresh.
- Top each square with a halved strawberry, or add raspberries for extra freshness.
- Add a spoonful of extra whipped cream or a scoop of vanilla ice cream to turn a square into a dessert.
- Cut into 20 to 24 squares for a summer garden party, school fête or bake sale.
- Set it out with other cakes as part of an afternoon tea for a large group.
- Use a round cutter to make neat circles if you want individual Victoria sponge portions.
Storage
How to store Mary Berry Victoria sponge traybake:
Room Temperature
- Keep the plain, unfilled sponge in an airtight tin for up to 1 day.
- Once the jam and cream are on, do not leave the traybake out for long, because the cream needs to stay cold.
- Take chilled squares out about 20 minutes before serving so the sponge is soft again.
Refrigerator
- Store the topped traybake covered in the fridge for up to 2 days.
- Keep it in an airtight container so it does not dry out or pick up other flavours.
- No reheating is needed. Just let the squares come to room temperature for around 20 minutes.
Freezer
- Freeze the unfilled sponge for up to 3 months, wrapped in cling film and then foil.
- Do not freeze it with the whipped cream on top.
- Defrost the sponge completely at room temperature, then add the jam and fresh cream.
FAQs
Q: Can I make this traybake ahead of time?
Yes. Bake the sponge the night before and keep it in an airtight tin. Add the jam and cream on the day, chill for 30 minutes, then cut and serve.
Q: Can I use buttercream instead of whipped cream?
Yes. Vanilla buttercream makes a more stable topping that holds well and does not need to be chilled as much. Spread it over the jam in the same way.
Q: Can I use a different jam?
Yes. Raspberry jam gives a slightly sharper taste, and apricot, blackcurrant or mixed berry all work well. Choose a good quality jam so the flavour comes through.
Q: Why is my sponge dense?
The most common reason is butter that was not fully soft. Take it out of the fridge at least an hour before baking. Overbeating the batter can also knock out air.
Q: Can I freeze the Victoria sponge traybake?
Yes, but freeze the sponge without the filling. Wrap it in cling film and foil and store it for up to 3 months. Defrost it fully before adding the jam and cream.
Q: Why does the cream go runny on top?
The sponge was probably still warm. Let it cool completely, at least one hour on a wire rack, before you add the jam and cream. Whip the cream only to soft but stable peaks.
Q: How do I cut neat squares?
Chill the topped traybake for 30 minutes so the cream firms up. Then cut with a sharp knife. Placing one strawberry half per square before cutting helps you see where to cut.
Q: Do I need to reheat the sponge before serving?
No. Serve it chilled or at room temperature. If it has been in the fridge, leave it out for about 20 minutes for the best texture.
Nutrition
The nutrition information below is an approximate estimate for one square, based on cutting the traybake into 20 squares. Actual values will vary depending on the brands you use and how big you cut your pieces. Use it as a rough guide only.
| Nutrient | Amount Per Serving |
| Calories | 300 kcal |
| Protein | 4 g |
| Carbohydrates | 32 g |
| Sugars | 20 g |
| Fat | 17 g |
| Saturated Fat | 10 g |
| Fibre | 1 g |
| Sodium/Salt | 150 mg |
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