Sponge cake

1. Preheat the oven to 350°F / 175°C. Line two 7–8 inch (17–20 cm) round cake pans with parchment paper.
2. Sift together the cake flour, baking powder, and salt in a bowl.
3. In the bowl of a stand mixer, beat the softened butter and sugar at medium speed for about 5 minutes until light and creamy.
4. Add the vanilla extract and eggs one at a time while mixing on medium speed. Continue beating for 5 minutes until the mixture becomes light and fluffy.
5. Fold in the dry ingredients gently with a spatula until the batter is smooth.
6. Divide the batter evenly between the pans.
7. Bake for about 30 minutes, until the cakes are golden and a toothpick inserted in the center comes out clean.
8. Cool the cakes for a few minutes in the pans, then transfer to a wire rack and let cool completely.

Strawberry coulis

1. Place the strawberries, sugar, and lemon juice in a saucepan.
2. Cook over medium heat for about 10 minutes, stirring occasionally, until the strawberries soften.
3. Blend the mixture with an immersion blender until smooth.
4. Strain through a fine sieve to remove the seeds and refrigerate until ready to use.

Mascarpone cream

1. Place the cold mascarpone, heavy cream, powdered sugar, and vanilla in a bowl.
2. Beat with an electric mixer for about 3 minutes until thick and creamy.
3. Keep chilled until ready to assemble.

Assembly

1. Trim the tops of the sponge cakes if needed.
2. Place the first cake layer on a serving plate. Spread mascarpone cream over the top, add sliced berries, and drizzle a little strawberry coulis.
3. Place the second cake layer on top.
4. Decorate with more mascarpone cream, fresh berries, and strawberry coulis.
5. Refrigerate the Victoria sponge cake for 1 hour before serving.