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Fluffy Mini Victoria Sponge Cakes Recipe with Easy Strawberry Jam Filling

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Light and airy mini Victoria sponge cakes filled with homemade strawberry jam, perfect for tea time or a quick sweet treat. This recipe is simple, quick, and uses pantry staples.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ tsp baking powder
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 3 tbsp (45 ml) whole milk
  • 1 cup (150g) fresh strawberries, hulled and chopped
  • ⅓ cup (65g) granulated sugar (for jam)
  • 1 tsp lemon juice
  • Powdered sugar, for dusting (optional)
  • Whipped cream or buttercream (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your mini cake tins thoroughly. Line with cupcake liners if preferred.
  2. Make the strawberry jam: In a small saucepan, combine chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 10-12 minutes or until the mixture thickens slightly. Remove from heat and let it cool.
  3. Prepare the cake batter: In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy (about 3-4 minutes).
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Sift together the flour and baking powder in a separate bowl. Gradually fold this dry mixture into the wet ingredients, alternating with milk, using gentle folding motions to avoid deflating the batter.
  6. Divide the batter evenly among the mini cake tins, filling each about two-thirds full (makes around 12 mini cakes).
  7. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted comes out clean.
  8. Cool the cakes in the tins for 5 minutes before transferring them to a wire rack to cool completely.
  9. Assemble the cakes: Slice each mini cake horizontally in half once cooled. Spread a generous spoonful of the strawberry jam on the bottom half, add a dollop of whipped cream or buttercream if desired, then sandwich with the top half.
  10. Dust the tops with powdered sugar just before serving.

Notes

Use softened butter for best creaming results. Do not overmix the batter to keep it light and fluffy. Homemade jam should be thick but spreadable to avoid soggy cakes. If using cupcake liners, watch baking time closely. Cakes are best served at room temperature. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: Victoria sponge, mini cakes, strawberry jam, teatime, easy dessert, British baking, fluffy cake

Find it online: https://bitefuljoy.com/fluffy-mini-victoria-sponge-cakes-recipe-with-easy-strawberry-jam-filling/