Victoria Sponge v2

I made too much strawberry jam and basil infused cream, so here's a even bigger victoria sponge (8"):

The real benefits of making a bigger cake is having enough batter (double the previous cake's quantity) that it mixes well in the mixing bowl. The cake turned out lighter in texture because of the better aeration when creaming butter and sugar, and also I upped the baking powder. I also learned my lesson and not put the whipped cream in the middle. It could be better if I had diced up the strawberries leftover from decorating the top and sandwiched it with the jam, but that requires more planning...or just more strawberries.