About the Recipe
Two gloriously fluffy layers of buttery sponge sandwiching strawberry jam and a billowy layer of whipped cream all topped with a snowy dusting of icing sugar.
Ingredients
Sponge
200g unsalted butter, softened
200g caster sugar
4 large eggs
200g self-raising flour
1 tsp baking powder
For the filling
4–5 tbsp strawberry jam
150ml double cream, whipped to soft peaks
Jam
500g strawberries
350g sugar
Juice of 1/2 lemon
Icing sugar for dusting
Left over fruit
Preparation
Step 1
Heat the oven to 180°C and line the bases of the cake tins.
Step 2
Beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition.
Step 3
Fold in the flour and baking powder. Bake for 40-45 minutes until golden and springy to the touch.
Step 4
Leave to cool down completely then slice in half in the middle. On one half of the sponge spread whipped cream and jam.
Step 5
Cover with the second half of the sponge and decorate the top with left over cream and jam or just dust with icing sugar.
Step 6
Enjoy with a pot of tea for a classic British treat.