Directions

Make the Cakes

1. Grease 2 x 8” 20cm sandwich tins with butter and line the bases with parchment paper.

2. In a mixing bowl beat the softened butter and sugar with an electric or stand mixer until pale, light and fluffy.

3. Beat in 50g of the flour until smooth. This will stop the eggs from curdling at the next stage.

4. Add the eggs one at a time, beating after each addition until smooth. Mix in the vanilla paste.

5. Sift in the remaining flour and baking powder and gently fold into the mixture until just combined.

6. Divide the mixture evenly between the two tins and smooth the surface with a spatula.

7. Bake at 170°C / 150°C fan oven / Gas Mark 3 for about 30-40 minutes until risen and golden and a skewer pushed into the centre comes out clean.

8. Turn the cakes out onto a cooling rack and leave to cool completely.

Make the Filling

1. For the filling whip the cream to soft billowing peaks with a hand or stand mixer.

2. Hull and slice 200g of the strawberries. Halve 3 and set aside.

3. Spread the cream over the bottom of one of the sponges almost to the edge. Top it with generous swirls of the strawberry conserve, then arrange the sliced strawberries on top. Place the other cake layer on top, right side up.

4. Dust the top of the cake with icing sugar and pile the halved strawberries up in the middle for decoration.

5. Slice and serve. Best eaten straight away; any leftovers can be stored in an airtight container in the fridge for 2 days.