Strawberry and Cream Layer Cake

Shopping list

• 225 g unsalted butter — softened

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• 225 g caster sugar

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• 4 piece eggs — room temperature

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• 225 g self-raising flour

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• 1 tsp baking powder

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• 2 tsp vanilla extract

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• 2 tbsp whole milk

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• 400 ml double cream — chilled

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• 2 tbsp icing sugar — for cream

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• 400 g fresh strawberries — hulled and sliced

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• 4 tbsp strawberry jam — optional

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan). Grease and line two 20 cm round cake tins with baking parchment.

2. 2

   In a large mixing bowl, beat the softened butter and caster sugar together until pale and fluffy, about 3– 4 minutes.

3. 3

   Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of flour.

4. 4

   Sift the self-raising flour and baking powder into the bowl. Add the vanilla extract and milk, then gently fold everything together until just combined.

5. 5

   Divide the batter evenly between the two prepared tins and smooth the tops. Bake for 20– 25 minutes until golden, risen and a skewer inserted into the centre comes out clean.

6. 6

   Remove from the oven and leave the cakes to cool in their tins for 5 minutes, then turn out onto a wire rack to cool completely.

7. 7

   While the cakes cool, whip the double cream with the icing sugar until soft peaks form. Reserve a few strawberry slices for decoration and halve or quarter the rest.

8. 8

   Place one sponge layer on a serving plate. Spread with strawberry jam if using, then half the whipped cream. Scatter with half the sliced strawberries.

9. 9

   Place the second sponge on top and spread with the remaining cream. Arrange the reserved strawberry slices decoratively on top. Chill for 30 minutes before slicing.