June Cake Recipe: Almond Victoria Sponge with Fresh Strawberries


Davina Here - Today's Making Monday is our monthly cake recipe featuring seasonal ingredients. I have to admit that I am a big chocolate cake fan (I have a reputation for loving chocolate cake a little too much!). However, this all changes in the month of June when fresh local strawberries are in season and then I would always opt to bake a fresh strawberry and cream Victoria Sponge. I have never really liked traditional Victoria Sponge cakes with strawberry jam - I simply find them too sweet but I have always loved this version with almond and fresh strawberries with cream. This recipe is a childhood favourite that the mum of one of my best school friends used to bake on her birthday every year in June. 

This cake is extra lovely if you pick the strawberries yourself like we did this weekend (post coming soon) and its great for kids as less sugar than a traditional sponge due to sweetness of  ground almond. You may want to experiment with adding even less sugar if making for young children and just add a little more flour and almond. 


Ingredients for Sponge: 

  • 4 oz self raising flour
  • 4 oz ground almond
  • 4 large eggs
  • 6 oz caster sugar
  • 8 oz lightly salted butter (room temperature)
  • 1 tsp baking powder
  • 1 tsp vanilla essence

Ingredients for Icing: a

  • 400-500 grams fresh strawberries 
  • 300 ml fresh double cream
  • A sprinkle of icing sugar


  1. Preheat oven to gas mark 3, 325°F (170°C)
  2. Grease two 8 inch tins
  3. Mix together all sponge ingredients in a mixer
  4. Pour half the mix into each greased tin and smooth out
  5. Leave in central shelf in over for 35 minutes
  6. Allow cake to cool completely
  7. Whip cream
  8. Wash and dry strawberries (use a clean tea cloth to dry) and cut stalks off and cut in half
  9. Ice half the cream on top on one sponge and add half the strawberries
  10. Place second sponge on top and repeat step 9
  11. Sprinkle a little icing powder over cake
  12. Note: Cake will not rise as much as a traditional sponge due to almond