Mini strawberry Victoria sponges

  • Serves 6

These little bites of Britishness are just the perfect addition to your scones, jam and cream - the height of luxury!

mini victoria sponge

Recipe courtesy of Hartley’s



  • Unsalted butter 200g, softened
  • Caster sugar 200g
  • Eggs 4
  • Vanilla extract 1 tsp
  • Self-raising flour 200g
  • Baking powder 1 tsp

For the filling

  • Unsalted butter 150g
  • Icing sugar 300g
  • Milk 2 tsp
  • Hartley's Strawberry Jam 6 tbsp


  • Step 1

    Preheat the oven to 200°C/ 400°F/ Gas mark 6.

  • Step 2

    Grease a mini Victoria sponge tin or 6.5cm muffin tin with straight sides. Line with a small circle of greaseproof paper in the base.

  • Step 3

    Cream the butter and sugar. Add the eggs, vanilla extract and fold in the flour and baking powder.

  • Step 4

    Pour into your muffin tin, filling with mixture 3/4 of the way up.

  • Step 5

    Bake for 20 minutes until risen and golden brown. Allow to cool on a wire rack.

  • Step 6

    Whisk the butter, icing sugar and milk together to create icing. Stir in 3 tbsp of Hartley’s strawberry jam. Place in a piping bag with a small star nozzle.

  • Step 7

    Spread the sponges with the remaining jam and pipe over the strawberry buttercream on top before placing the top sponge on.