Preheat the oven to gas mark 4 / 180*C / 375 F.
Using Bakewell baking paper line two round 20cm tins.
In a bowl add together 225g of unsalted butter with 225g of white caster sugar, mixing until a fluffy consistency. Mix in 1 teaspoon of vanilla extract.
In a separate bowl beat together the 4 eggs and slowly add this to the sugar and butter mix.
Add 225g of self raising sifted flour, 1 teaspoon of baking powder and 1 teaspoon of milk and mix together.
Spoon the batter out evenly into the 2 tins.
Bake in the oven for 23-25 minutes or until cooked through. When time is up remove from the tin and place on a wire rack to cool.
Pour 200mls of cream into a large bowl and whisk together till a thick consistency, adding in 1 tablespoon of icing sugar.
Prepare 250g of fresh strawberries by washing and cutting them in half. Add to the strawberries 100g of strawberry jam and mix together.
On one of the cakes spread half of the cream over one of the flat sides, and on top of the cream add half of the strawberry mix.
On the other cake spread the remaining cream and strawberry mix and place on top of the other cake.
Dust the top of the cake with caster sugar and cut to serve 🙂