Although I opt for buttercream and strawberry jam in the middle, you can always swap that out for a different flavour jam or whipped cream if you'd prefer. I adapted this recipe for the BBC Good Food recipe that I discovered several years ago, but in my opinion have made it better. This makes around 8-10 slices depending on how generous you're feeling and if you'd like a taller, thicker cake then you can always double the ingredients and bake for twice the time.
Ingredients
For Sponge:
400g Self-Raising Flour
400g Butter
400g Caster Sugar
6 Eggs
1tsp Vanilla Extract
1 Tsp Baking Powder
For the filling:
90g Butter
140g Icing Sugar
1tsp Vanilla Extract
Strawberry Jam
Method
Preheat the oven to 180c. Line two round cake tins and grease the sides.
Cream together the butter and sugar until light.
Gradually beat in one egg at a time into the mixture.
Add in your vanilla extract.
Slowly add in your self-raising flour and baking powder and mix until smooth.
Separate the mixture into two. Pour the mixture into two round cake tins.
Bake for 40 minutes until cooked.
Leave to cool on cooling rack.
Beat together your icing sugar and butter before adding in your vanilla extract.
Place the mixture onto one half of the cake.
Once spread evenly, do the same with the strawberry jam.
Add the other half of the cake to the top and sprinkle with icing sugar and strawberries.
Serve and enjoy!