Take 3 cake tins and butter them. Line the base and sides with baking paper.
Preheat the oven to 180C.
Put the soft butter into a mixing bowl with the sugar and use an electric whisk to mix them until light and fluffy.
Add the eggs one at a time while still whisking.
Gently fold in the flour and baking powder.
Pour the mixture into the 3 tins and bake in the oven for 25 minutes. Or until a toothpick comes out clean.
Leave the Victoria sponge cakes to cool in the tins for 10 minutes. Then remove them from the tins and let them cool completely on wire racks.
While you're waiting for the cakes to cool, whip the double cream until stiff peaks form.
When the cakes are cold, spread each one with a tablespoon of strawberry jam and then top with cream. Cut the fresh strawberries and place some in between each layer of cake.
Assemble the cake into 3 tiers. Top with a lot of cream and arrange the strawberries however you like.
Since it's a birthday cake, top with candles, light them, and enjoy!
