There is something so comforting about a classic sponge cake, especially when the weather turns warm and sunny. A Strawberry Jelly and Cream Cake feels like the perfect centrepiece for those brighter days. It looks beautiful on the table, tastes wonderfully fresh, and brings a lovely sense of nostalgia with every slice.
This cake starts with the familiar charm of a traditional Victoria sponge. The soft layers provide the perfect base for the cool toppings that make this dessert feel extra special. Once the sponge has cooled, a thick layer of whipped double cream is spread across the top. The cream needs to be rich and firm enough to hold its shape because the next step requires a little patience and care.
The strawberry jelly layer is what makes this cake stand out. It creates a glossy finish that catches the light beautifully and gives the cake a refreshing taste. However, pouring the jelly too quickly can ruin the smooth cream layer underneath. I learned very quickly that the secret is to let the jelly cool slightly first. It should still be pourable but not warm enough to melt the cream. Slowly spooning or pouring the jelly over the back of a spoon also helps keep everything neat and even.
Fresh strawberries sit proudly inside the jelly layer, almost suspended like little jewels. They add sweetness, colour, and a burst of fresh flavour that works perfectly with the soft sponge and creamy topping. I always keep a few extra strawberries aside for the final touch because the homemade strawberry coulis really finishes the dessert perfectly.
The coulis adds a richer strawberry flavour and gives each serving an elegant appearance. A small drizzle around the plate makes the cake feel like something served in a lovely café or summer garden party. Despite the impressive appearance, the dessert itself feels simple and welcoming rather than overly fancy.
I also love how versatile this cake can be. It works beautifully for birthdays, afternoon tea, family gatherings, or weekend treats. Since it is served chilled, it feels especially refreshing after a warm meal or during hot afternoons when heavier desserts can feel too rich.
The little sprig of mint on top might seem like a small detail, but it adds such a lovely fresh finish. The bright green colour contrasts beautifully against the red strawberries and pink jelly. It gives the cake a polished appearance without much extra effort.
One of my favourite things about this dessert is how it combines different textures in every bite. The sponge stays soft and light, the cream feels silky, and the jelly adds a cool wobble that makes the cake fun to eat. Then the strawberries bring freshness and a slight sharpness that balances the sweetness perfectly.
This is the kind of dessert that encourages everyone to slow down and enjoy the moment. It feels cheerful, relaxed, and perfect for summer tables. Whether served at a picnic, a garden party, or simply after Sunday lunch, Strawberry Jelly and Cream Cake always manages to bring smiles all around.
Strawberry Jelly and Cream Cake
Equipment
- 20cm round cake tin Springform
- Electric whisk or stand mixer
- Blender or food processor
- Spatula or spoon
Ingredients
Victoria Sponge Ingredients:
- 200 g unsalted butter softened
- 200 g caster sugar
- 4 medium eggs free range
- 200 g self-raising flour
- 1 tsp vanilla extract
- 2 tbsp milk
Cream Layer Ingredients:
- 300 ml double cream thick
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Strawberry Jelly Layer Ingredients:
- 1 packet strawberry jelly cubes
- 300 ml boiling water
- 150 ml cold water
- 250 g fresh strawberries hulled and halved
Strawberry Coulis Ingredients:
- 150 g fresh strawberries
- 1 tbsp icing sugar
- 1 tsp lemon juice
- Fresh mint
Instructions
Prepare the Cake Tin:
- Preheat the oven to 180°C fan or 200°C conventional. Line and grease a 20cm round cake tin with baking paper.
Make the Sponge Batter:
- Add the softened butter and caster sugar to a large bowl. Beat until pale and fluffy. Add the eggs one at a time and mix well after each addition.200 g unsalted butter, 200 g caster sugar, 4 medium eggs
- Fold in the self-raising flour gently. Stir through the vanilla extract and milk until the batter becomes smooth.200 g self-raising flour, 1 tsp vanilla extract, 2 tbsp milk
Bake the Sponge:
- Pour the mixture into the prepared tin and level the top. Bake for 22 to 25 minutes until golden and springy to the touch.
- Remove the sponge from the oven and leave it in the tin for 10 minutes. Transfer it to a cooling rack and allow it to cool fully.
Prepare the Jelly:
- Break the strawberry jelly cubes into a jug or bowl. Pour over the boiling water and stir until fully dissolved. Add the cold water and mix well.1 packet strawberry jelly, 300 ml boiling water, 150 ml cold water
- Leave the jelly to cool completely at room temperature. It should remain liquid but feel cool before using.
Make the Cream Layer:
- Add the double cream, icing sugar and vanilla extract to a chilled bowl. Whisk until thick peaks form.300 ml double cream, 2 tbsp icing sugar, 1 tsp vanilla extract
- Spread the whipped cream evenly across the cooled sponge. Place the cake into the fridge for 20 minutes so the cream firms slightly.
Add the Strawberries:
- Arrange the halved strawberries carefully across the cream layer.250 g fresh strawberries
Pour the Jelly:
- Very slowly spoon or pour the cooled jelly over the strawberries and cream. Pouring over the back of a spoon helps prevent disturbing the cream layer.
- Transfer the cake carefully to the fridge and chill for at least 2 to 3 hours until the jelly sets fully.
Make the Strawberry Coulis:
- Add the remaining strawberries, icing sugar, and lemon juice to a blender. Blend until smooth.150 g fresh strawberries, 1 tbsp icing sugar, 1 tsp lemon juice
- For a smoother sauce, pass the coulis through a fine sieve.
Serve
- Slice the chilled cake carefully with a sharp knife. Drizzle strawberry coulis onto each plate before serving.
- Top each slice with a small sprig of fresh mint and extra strawberries if desired.Fresh mint