This is a variation of the classic Victoria Sponge, but unlike the Victoria, this Amidala variation does not use jam, but rather fresh strawberries for the filling.

For the cake layers

1 1/4 Cup (155g) self-rising flour

2/3 Cup (155g) sugar

1 1/2 sticks unsalted butter (150g)

1/2 teaspoon vanilla extract

3 eggs

For the Buttercream Filling

2/3 Cup (90g) powdered sugar (icing sugar)

1 stick unsalted butter (110g)

1/2 teaspoon vanilla extract

For the Strawberries

2 cups of fresh strawberries, hulled and sliced lengthwise (250 g)

1 teaspoon fine sugar (caster sugar)

1 teaspoon fresh or bottled lemon juice

 

1. Cake: Preheat oven to 325 F (165C). Place the shelf in the centre of the oven. Line two round layer cake pans with parchment paper. (Two Approx. 8-9″, or 17cm, round cake pans).
2. Sift the flour into a bowl and add the sugar, butter, vanilla and eggs, Beat well with a wooden spoon or hand mixer until the mixture is fluffy.
3. Divide between the pans and smooth the top with the back of the wooden spoon
4. Bake for 30-40 minutes or until golden brown. Turn onto a cake rack to cool.
5. Buttercream: Sift the powdered sugar into a bowl then add the butter and vanilla; beat well.
6. Strawberries: Toss the hulled sliced strawberries, sugar, and lemon juice into a medium bowl and let stand while the cakes are cooling.
7. To Assemble: When cakes are cooled,  layer the strawberry mixture to the top of one, followed by a layer of buttercream on top of the strawberries. Place the second cake on top. Dust some sifted powdered sugar on top. Best eaten within 24 hours.