If you love the classic Victoria sponge but want something easier to share, this Mary Berry Victoria sponge traybake is your answer. Baked in one rectangular tin, finished with strawberry or raspberry jam and a cloud of whipped cream, it delivers everything you love about the original in a format that feeds a crowd without any fuss.
Whether you are planning a birthday party, a school bake sale, or a casual weekend tea, this traybake ticks every box. It uses Mary Berry’s famous all-in-one method, so even beginner bakers can achieve a beautifully risen, golden sponge every single time.
Ingredients
For the Sponge
- 225g softened butter or baking spread
- 225g caster sugar
- 275g self-raising flour
- 2 tsp baking powder
- 4 large eggs (at room temperature)
- 4 tbsp whole milk
- 1 tsp vanilla extract
For the Filling and Topping
- 4 to 5 tbsp raspberry or strawberry jam
- 300ml double cream, lightly whipped
- 2 tbsp icing sugar (for dusting)
- Fresh berries (optional, for decoration)
How to Make Mary Berry Victoria Sponge Traybake
Follow these simple steps for a perfect result every time:
- Preheat the oven to 180°C (160°C fan / Gas Mark 4). Grease a 30 x 23cm traybake tin and line the base and sides with baking parchment, leaving a little overhang on the long edges to help you lift the sponge out later.
- Make the batter using the all-in-one method. Place the softened butter, caster sugar, self-raising flour, baking powder, eggs, milk, and vanilla extract into one large mixing bowl. Beat with an electric hand mixer for about 2 minutes until the mixture is pale, smooth, and well combined. Do not over-mix.
- Fill the tin by spooning the batter into the prepared tin. Use an offset spatula or the back of a spoon to spread it evenly into the corners so the sponge bakes to a uniform thickness.
- Bake in the centre of the oven for 35 to 40 minutes. The traybake is ready when it is golden brown, has pulled away slightly from the edges of the tin, and springs back when lightly pressed in the middle. A skewer inserted into the centre should come out clean.
- Cool completely in the tin for 10 minutes, then transfer to a wire rack. Do not add any topping until the sponge has fully cooled to room temperature.
- Assemble the traybake by spreading the jam evenly over the surface, followed by the lightly whipped cream. Dust generously with icing sugar and scatter over fresh berries if using.
- Slice into squares and serve.
Tips
Why Did My Sponge Sink?
A sunken centre is almost always caused by opening the oven door too early in the baking process. The sudden drop in temperature causes the rising sponge to collapse before it has set. Wait until at least 30 to 35 minutes have passed before checking. Underbaking is another common culprit, so always use a skewer to confirm the centre is fully cooked.
How Do I Keep the Sponge Light?
Three things make a big difference here. First, make sure your butter and eggs are at room temperature before you start, as cold ingredients prevent the batter from coming together properly and can result in a denser crumb. Second, do not over-mix once all the ingredients are combined. Third, use the correct amount of baking powder and level your measurements carefully. Too much or too little will both affect the final texture.
Can I Spread the Cream Neatly?
Yes, with a couple of tricks. Whip the double cream to soft peaks rather than stiff peaks so it stays spreadable. Use an offset palette knife and start from the centre, working outward in smooth, even strokes. If the cream feels too loose, refrigerate it for 10 minutes before spreading. For a cleaner finish, apply the jam first and allow it to sit for a minute before adding the cream on top.
Serving Suggestions
This traybake is wonderfully versatile and suits a wide range of occasions.
- Cut into neat squares and serve alongside a pot of tea for a classic afternoon tea experience.
- Add fresh strawberries or raspberries on top for a summer garden party centrepiece.
- Serve slightly larger portions with a scoop of vanilla ice cream for a simple dessert.
- Dust with extra icing sugar just before serving for a pretty finish, especially if the traybake has been sitting for a while.
- For birthday celebrations, you can write a name in icing sugar using a stencil on top of the cream layer.
Storage
Room Temperature
Once assembled with jam and cream, the traybake keeps well in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm during the summer months, move it to the refrigerator to keep the cream stable.
Refrigerator
Store the assembled traybake in the refrigerator for up to 3 days. Cover the tin with clingfilm or transfer the slices to a sealed container to prevent the sponge from drying out. Remove from the refrigerator about 30 minutes before serving so the sponge returns to its soft, best texture.
Freezing
The plain sponge (without jam or cream) freezes beautifully for up to 3 months. Once completely cooled, wrap the whole slab tightly in a double layer of clingfilm and then a layer of foil. Defrost at room temperature for several hours before adding the filling and topping. Do not freeze the assembled traybake with cream on top, as the cream will lose its texture when thawed.
Nutrition
The following values are approximate and based on one square from a traybake cut into 24 portions.
| Nutrient | Per Serving (approx.) |
| Calories | 210 kcal |
| Fat | 12g |
| Saturated Fat | 7g |
| Carbohydrates | 24g |
| Sugars | 14g |
| Protein | 3g |
| Fibre | 0.5g |
| Salt | 0.3g |
Nutrition values are estimates and will vary depending on the specific brands and quantities of ingredients used.
FAQ’s
Can I use plain flour instead of self-raising flour?
Yes. Simply use 275g of plain flour and increase the total baking powder to 4 level teaspoons.
What size tin do I need?
A 30 x 23cm (12 x 9 inch) traybake or roasting tin works perfectly and gives the ideal depth for even baking.
Can I make this traybake ahead of time?
Yes. Bake and cool the sponge a day ahead, then wrap it well and add the jam and cream on the day of serving.
Can I use buttercream instead of whipped cream?
Absolutely. Beat 150g softened butter with 300g sifted icing sugar and a splash of milk until smooth and fluffy, then spread over the cooled sponge.
Is this recipe suitable for children?
Yes, it contains no alcohol and has a gentle, classic flavour that children and adults enjoy equally.
Can I make it gluten-free?
Yes. Substitute the self-raising flour for a good-quality gluten-free self-raising flour blend and check that your baking powder is certified gluten-free.
Why is my sponge dense and heavy?
This is usually caused by cold butter or eggs, over-mixing the batter, or incorrect oven temperature. Ensure all ingredients are at room temperature and bake at the correct setting.
Conclusion
Mary Berry’s Victoria sponge traybake takes everything that makes the original a beloved British classic and transforms it into a no-fuss, share-friendly bake that anyone can master. With a golden, light sponge, a layer of fruity jam, and pillowy whipped cream, it is the kind of recipe that earns consistent compliments without demanding hours in the kitchen.
The all-in-one method keeps preparation quick and straightforward, and the traybake format means clean, even slices every time. Whether you are baking for a crowd or simply craving a slice of something comfortingly familiar, this recipe belongs in your regular rotation.
