A British classic made with a luxurious strawberry jam and cream filling, the perfect afternoon tea companion!
225 g unsalted softened butter,
225 g caster sugar,
225 g self-raising flour,
For the filling and topping:
300 ml double cream,
25 g icing sugar,
1tsp vanilla extract,
5 tbsp strawberry jam,
250 g fresh strawberries.
Preheat the oven to 180C/350F/Gas 4.
Grease and line two sponge tins with baking paper.
Thoroughly mix the butter and sugar ensuring it is light and fluffy.
Whisk in the eggs one at a time and beat well.
Gradually fold in the flour.
Divide the mixture into the prepared tins and bake for approximately 20mins until golden and risen.
Remove from the oven and allow to cool in the tins for 10 minutes, then turn out of tins and allow to cool completely.
For the filling put the cream in a bowl, sift over the icing sugar and add the vanilla extract.
Whip until soft and then refrigerate until slightly firm.
Put the jam into a small saucepan and warm gently.
Turn one of the cake bases upside down on a plate and spread the jam generously onto the surface and top with strawberries sliced lengthways.
Pipe the whipped cream evenly over the strawberries and jam then top with other half of cake.
Finally, dust the cake with some icing sugar and decorate with the remaining whipped cream and strawberries.
Image credit: Carwyn Lloyd George