A fall inspired Victoria sponge using seasonal berries and flowers. Soft, fluffy, buttery, moist... Everything you want in a summer dessert one last time before fall weather really sets in.
The sponge can be made in advance and refrigerated, then brought up to room temperature before assembly. The high butter content in the sponge will make the cake harder when it is cold. This way the sponge will be at its fluffiest when serving. Any leftovers should be refrigerated because of the fresh whipping cream filling and are good for a few days, if it lasts that long.