Strawberry Rhubarb Victoria Sponge Cake

  • Author: Nicoletta
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 8-10 servings 1x
  • Category: Dessert, Cakes
  • Method: Baking
  • Cuisine: International


Strawberry Rhubarb Victoria Sponge Cake, or Victoria sandwich cake, is a  traditional British cake. This version combines a light sponge cake made with white spelt flour, a sweet and tart strawberry rhubarb compote and delectable mascarpone cream. For an afternoon tea fit for a queen, a joyful birthday, or an outstanding dessert.


For the Victoria Sponge Cake (from the cookbook Gatherings by Flora Shedden):

  • 200 g unsalted butter, softened
  • 200 g sugar
  • 200 g white spelt flour
  • 1 tsp baking powder
  • 4 eggs
  • 1 tsp vanilla

For the Strawberry Rhubarb Compote:

  • 300 g (2 cups) strawberries, halved
  • 100 g (about 1 cup) rhubarb, chopped
  • 1/3 cup brown sugar
  • 3 Tbsp orange juice
  • 1 Tbsp cornstarch

For the Mascarpone Whipped Cream:

  • 1/4 cup mascarpone
  • 1 tsp vanilla
  • 2 Tbsp icing sugar
  • 250 ml (1 cup) whipping cream


For the Strawberry Rhubarb compote:

  1. In a heavy pot over medium heat add the halved strawberries, the chopped rhubarb, the sugar, orange juice, and cornstarch. Stir to combine.
  2. Bring to a simmer and cook for 5-8 minutes, or until the sauce starts to thicken but you can still see nice chunks of fruit. Remove from heat and set aside.

For the Victoria Sponge Cake:

  1. Preheat the oven to 180°C (350° F). Grease a tall 8-inch (20 cm) round cake pan with removable bottom. Line the bottom with a round of parchment and butter the top. (You can also use two round 8-inch pans and divide the batter between the two pans).
  2. In a bowl, sift the flour and baking powder together.
  3. Place into the bowl of a stand mixer,  the butter, vanilla,  sugar and beat until very light and fluffy.
  4. Add one of the eggs and two tablespoons of the flour mixture into the butter mixture and beat to combine. Repeat with the remaining eggs, accompanying each egg with two tablespoons of flour and beating thoroughly after each addition. Scrape down the sides of the bowl with a rubber spatula, if you need to. Next, beat in the vanilla.
  5. Add the rest of the flour and gently fold it with a spatula until mixture is smooth.
  6. Pour the batter in the prepared baking pan (or in the two baking pans), and gently smooth the surface.
  7. Place on the middle shelf of the preheated oven, and bake for 25-30 minutes, or until a skewer or cake tester inserted in the center, comes out clean. Usually, cakes are done when they’re golden-brown and coming away from the edge of the pans.
  8. Allow the cake to cool in the pan for 15 minutes, then run a butter knife around the inside edge, unmold and let cool completely on a rack.

For the Mascarpone Whipped Cream:

  1. In the bowl of the stand mixer (or with a handheld mixer), beat the mascarpone, vanilla, and sugar until smooth. Slowly pour in the whipping cream in a steady stream and beat until stiff peaks form. Set aside.


  1. Place the cake on a cake stand or plate, carefully cut it in half with a serrated knife. Spread the mascarpone cream on the bottom half of the cake, then add the strawberry rhubarb compote, leaving some for the top decoration, if you like. Cover with the top of the cake.
  2. Trim off any hump on the top part to make it flat. Spread the rest of the mascarpone cream and a dollop of compote in the center.
  3. This cake is ready to serve.



If you have two round 8-inch pans, you can divide the batter between the two pans and bake the cakes on the middle shelf of the oven for 25 minutes, checking them after 20 minutes. To assemble the Victoria sponge cake, place one cake upside down onto a plate, fill it according to the recipe, then top with the second cake, top-side up. (I did not have two pans, but a tall 8-inch with removable bottom. It worked well, I just had to cut the cake in half and trim the top.)

Although best eaten the day it’s made, you can store any leftover cake in an airtight container in the refrigerator for up to 2 days.

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