Gluten Free Victoria Sponge

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Two golden, tender sponge layers come together here, creamed from softened butter and sugar until pale and billowy, then lifted with eggs and a good splash of vanilla for that classic, buttery crumb. Once baked and cooled, the layers get sandwiched with a generous spread of sweet strawberry jam and a cloud of softly whipped cream, finished with a delicate dusting of icing sugar just before serving. It's the kind of teatime centerpiece that looks impressive but comes together with straightforward mixing bowl technique — no fancy equipment required. This classic British bake is a solid pick for a gluten free spread, delivering all the nostalgic charm of the original without asking you to skip a single one of the good parts: the jammy sweetness, the airy cream, and that soft, springy bite in every slice.

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Ingredients

8 servings

For the sponge

1 cup (2 sticks) unsalted butter, softened
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 cup caster sugar
4 large eggs, room temperature
2 tsp vanilla extract
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
¼ tsp fine salt
3 tbsp whole milk, room temperature

For the filling

1 cup heavy cream
1 tbsp icing sugar, plus more for dusting
½ cup strawberry jam

Instructions

1
Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bases with parchment paper.
2
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and caster sugar together on medium-high speed for 4–5 minutes, until the mixture is pale, noticeably increased in volume, and very fluffy.

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