175g butter, softened
175g caster sugar
3 eggs beaten
175g self raising flour, sifted
Two 7inch diameter sandwich tins
1. Preheat the oven at 180'C/ 350'F/gas mark4. Greases and line the sandwich tins.
2.Cream the butter in a large bowl until soft. Add the sugar and beat until the mixture is light and fluffy.
3.Beat the eggs into the butter and sugar mixture, beating well after each addition.
4.Sift the flour over the mixture and fold in with a spatula.
5.Pour the mixture into the prepared tins. Smooth the top and bake in the oven for around 20.
6. Leave to cool in the tins for a few mins before turning them out and taking off the lining paper. Allow to cool on a wire rack.
7. Whip about 150 mils of cream and spread over one of the sponges. Cut some washed strawberries into thin layers and place over the cream until the cream is covered. Place second sponge on top, spoon a tablespoon of cream in about 8 spots around the top of the cake and top with half of a strawberry. Finally sift some icing sugar over the top and serve....with tea!
This is really the nicest the day it's made, as you're using fresh strawberries and cream it won't really last long so it's best made for a party where it will be snatched up in seconds!