Strawberry Cake: Light Victoria Sponge Layer Cake with Cream

Ingredients

• 8 oz (225 g) Unsalted Butter, softened
• 8 oz (225 g) Granulated Sugar (Caster Sugar preferred)
• 4 Large Eggs, room temperature
• 8 oz (225 g) All-Purpose Flour, sifted
• 1 tsp Baking Powder
• 1/4 tsp Fine Sea Salt
• 2 Tbsp Whole Milk, room temperature
• 1 tsp Vanilla Extract
• 1/4 cup Water (for syrup)
• 1/4 cup (50 g) Granulated Sugar (for syrup)
• 1 tsp Lemon Juice (freshly squeezed)
• 2 Tbsp Reserved Strawberry Juice (from maceration)
• 5 lbs (680 g) Fresh Strawberries, hulled, washed, and sliced
• 2 Tbsp (25 g) Granulated Sugar (for maceration)
• 2 cups (480 ml) Heavy Whipping Cream (35% fat or higher), very cold
• 1/2 cup (60 g) Powdered Sugar, sifted
• 1 tsp Vanilla Bean Paste or Extract (for cream)