Strawberry Layer Sponge

Shopping list

• 200 g self-raising flour — check label

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• 200 g caster sugar

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• 200 g butter — softened

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• 4 piece eggs

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• 1 tsp vanilla extract

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• 300 ml double cream

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• 2 tbsp icing sugar — for whipping cream

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• 250 g fresh strawberries — hulled and sliced

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Step by step

1. 1

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

2. 2

   In a large bowl, beat together the softened butter and caster sugar until pale and fluffy (about 3– 4 minutes by hand, 2 minutes with an electric mixer).

3. 3

   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. 4

   Fold in the self-raising flour gently with a spatula until just combined and no streaks remain.

5. 5

   Divide the batter evenly between the prepared tins and smooth the tops. Bake for 22– 25 minutes until golden, springy to the touch and a skewer inserted into the centre comes out clean.

6. 6

   Cool in the tins for 5 minutes, then turn out onto a wire rack and cool completely.

7. 7

   Whip the double cream with the icing sugar until soft peaks form.

8. 8

   Place one sponge layer on a serving plate, spread half the whipped cream over it and arrange half the strawberry slices on top. Place the second sponge on top and repeat with the remaining cream and strawberries. Serve immediately or chill until needed.