Preheat your oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins.
In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy.
Add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Sift the self-raising flour and baking powder into the bowl, then gently fold it into the batter until well combined.
Pour in the milk and mix until the batter becomes smooth and creamy.
Divide the batter equally between the prepared cake tins and use a spatula to smooth the tops.
Bake in the preheated oven for approximately 25 minutes or until the cakes turn golden brown and a skewer inserted into the centre comes out clean.
Once baked, remove the cakes from the oven and allow them to cool in the tins for a few minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream filling. In a chilled mixing bowl, whip the double cream, icing sugar, and vanilla extract until it becomes thick and creamy.
Once the cakes have cooled, spread strawberry jam over the surface of one cake layer.
Next, spread the whipped cream over the layer with strawberry jam.
Place the second cake layer on top of the cream and gently press down to secure the layers together.
If desired, you can dust the top of the cake with icing sugar for decoration.
Finally, slice and serve the Victoria Sandwich as desired.
