Victoria Cake

Preheat your oven to 350 °F.
Grease 2(8-inch) round cake pans with cooking sprayand thenline the bottom ofeach withparchment paper.
In a bowl, sift together the flour, bakingpowder and salt.
In a large bowl, add the sugar and butter andwith a hand-held electric mixer, beat on medium-high speed until smooth.
Slowly add in the eggs, one at a time, beatingwell after each addition.
Add the milk and 1½ teaspoons of vanillaextract and beat until well combined.
Slowly add the flour mixture and mix on lowspeed until a smooth mixture forms.
Divide the cake batter into both preparedcake pans evenly and with a spatula, smooth the top surface.
Bake for about 25-30 minutes.
Remove the cake pans from oven and place ontoa wire rack to cool for about 10 minutes.
Then invert the cakes onto the wire rack tocool completely.
In a medium bowl, add the cream,confectioners’ sugar, and remaining vanilla extract and with a hand-heldelectric mixer, beat on medium speed until stiff peaks form.
Arrange one cake onto a serving plate.
Spreadstrawberry jam over the cake evenly.
Now place the whipped cream over the jam andspread evenly.
Cover with the remaining cake.
Dust the top with extra confectioners’ sugar anddecorate with strawberries.