Victoria Cake

Sift the all-purpose flour, baking powder, and salt together into a separate bowl, and set the dry mixture aside.

In a stand mixer, cream the butter, which should be at room temperature (creamy, neither hard nor liquid), until it reaches the desired consistency.

Preheat the oven to 350°F (180°C).

Gradually add the sugar to the creamed butter mixture, beating well until the batter becomes fluffier and creamier.

Add the eggs one at a time, beating well after each addition.

Alternate adding the dry mixture (flour, baking powder, and salt) with the milk and vanilla extract into the batter, beginning and ending with the dry ingredients.

Divide the batter into the greased cake pans (if using aluminum pans, line the bottom with parchment paper).

Bake the cakes in the preheated oven for about 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean.

Prepare the cream topping by whipping the heavy cream with sugar until the whisk patterns just begin to form without the mixture breaking (to avoid turning into butter).

For assembly, layer the cooled cake layers with strawberry jam and the whipped cream, using a piping bag for easier application.

Finish the decoration with more jam and some fresh strawberries for an attractive look.