- 180g unsalted butter
- 150g castor sugar
- 1 tsp vanilla essence
- 3 large eggs
- 180g self raising flour
- 150ml double cream
- 2-3 tbsp icing sugar, sifted
- 225g fresh strawberries chopped
- few extra strawberries, to decorate
Pre heated oven to 190 degrees Celcius (170 for fan assist oven). Lightly oil the bases of 2x8" round cake tins with greaseproof paper.
Beat butter, sugar and vanilla essence until light and fluffy. Gradually add in the eggs one at a time, beating well between each addition. Sift half the flour over the mixture and using a spatula, gently fold into the mixture. Sift over the remaining flour and fold in until just blended.
Divide the mixture betweens the tins, spreading evenly. Gently smooth the surfaces with the back of a spoon. Bake in the centre of the preheated oven for 20-25 minutes, or until well risen and golden.
Remove and leave to cool before turning out on to a wire rack. Whip the cream with 1 tablespoon of the icing sugar until forms soft peaks. Fold in chopped strawberries
Spread one cake layer evenly with the mixture and top with the second cake layer, rounded side up. Thickly dust the cake with icing sugar and decorate with the reserved strawberries. carefully slide on to a serving plate and serve.