Shopping LIST:

For the base: 100g caster sugar, 200g softened butter, 4 eggs (beaten), 200g flour, 2 tsp baking powder, 35ml whole milk.

For the filling: 100g butter (softened), 20g icing sugar (sifted), 200g jar good-quality strawberry jam.

Decorate with: icing sugar & fresh strawberry.

Method:

• Pre-heat the oven to 170°C fan. Butter a 25cm springform cake tin and line with non-stick baking paper.

• In a large bowl, beat 100g caster sugar, 200g softened butter, 4 beaten eggs, 200g flour, 2 tsp baking powder and 35 whole milk together until you have a smooth, soft batter.

• Scrape the batter into the cake tin. Level the surface and bake for 35-40 minutes until a skewer poked in, comes out clean. Leave it to cool completely.

• To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 20g sifted icing sugar.

• Carefully split the cake in half and gently coat the sponge bottoms with buttercream, then grace one sponge with 200g of delightful strawberry jam. Nestle the second sponge on top, creating a heavenly sandwich.

• When ready to serve, dust with a little icing sugar and decorate with fresh strawberry. We recommend to keep in an airtight container and eat within 2 days.