Bring ingredients for the cake to room temperature .Preheat oven to 350°F (180°C). Line the bottoms of 2 circular 8" cake pans with parchment paper . Butter and flour the sides .Alternately butter and flour the bottom as well as the sides .
Sift the dry ingredients - flour , baking powder and salt - together .Cream the butter and sugar .Add eggs one by one , beating well to fully incorporate after each addition .Add vanilla extract and mix in .The mixture should be light and fluffy .
Using a wooden spoon or spatula fold in the dry ingredients . The batter should be thick but airy . If it feels more like a dough add a couple teaspoons of lukewarm milk to thin it .Divide into the prepared pans .Use the spatula to spread the batter evenly .
Bake in the preheated oven for 20 - 25 minutes . Baking times vary .The cake is done when a tooth pick / tester inserted in the center comes out clean . The tops should be golden and the sides beginning to brown . Remove from the oven . Cool in the pan for 5 minutes , invert onto the cooling rack and cool .
Reserve a few berries for decoration . Cut the remaining into bite size pieces . Sprinkle 2 Tbsp granulated sugar on top and set aside .
Combine the heavy cream , powdered sugar and vanilla in a mixing bowl and whisk till stiff peaks form . If the weather is warm , chill the mixing bowl and whisk ahead of time .
Sandwich the cakes by putting a layer of berries and cream between . Spread a thin layer of cream on top and all around . Arrange the remaining berries on the cake and serve .
For detailed instructions go to https://oventales.com/victoria-sponge-cake/ .