Heat oven to 180C
Grease and line 2 x 7" round baking tins
Cream butter, sugar, eggs, baking powder , flour and vanilla extract together in a large bowl . An electric stand mixer makes this easier but it can be done with a handheld electric mixer or by hand
When fully combined pour into prepared tins . You can weigh the tins to ensure an even distribution or do it by eye
Flatten the tops
Put into the oven and cook for 25 minutes
To check it is cooked a skewer should come out clean when pushed into the cake
When cooked remove from the oven
Cool in tins for about 5 minutes , then turn out onto a wire rack to cool completely
TIP: to avoid rack marks on your cake , put a clean tea towel or sheet of grease proof onto the racks before turning out the cakes
Whisk the cream and vanilla together
When the cake is completely cooled put 1 cake onto a plate and spread the jam on top of it
Top the jam with some of the cream then sliced strawberries , then more cream and strawberries
Put the other cake on top
Pipe 16 rosettes of cream onto the thorp of the cake
Top each rosette with half a strawberry
Serve with a nice cup of tea
Ingredients
Directions
Heat oven to 180C
Grease and line 2 x 7" round baking tins
Cream butter, sugar, eggs, baking powder , flour and vanilla extract together in a large bowl . An electric stand mixer makes this easier but it can be done with a handheld electric mixer or by hand
When fully combined pour into prepared tins . You can weigh the tins to ensure an even distribution or do it by eye
Flatten the tops
Put into the oven and cook for 25 minutes
To check it is cooked a skewer should come out clean when pushed into the cake
When cooked remove from the oven
Cool in tins for about 5 minutes , then turn out onto a wire rack to cool completely
TIP: to avoid rack marks on your cake , put a clean tea towel or sheet of grease proof onto the racks before turning out the cakes
Whisk the cream and vanilla together
When the cake is completely cooled put 1 cake onto a plate and spread the jam on top of it
Top the jam with some of the cream then sliced strawberries , then more cream and strawberries
Put the other cake on top
Pipe 16 rosettes of cream onto the thorp of the cake
Top each rosette with half a strawberry
Serve with a nice cup of tea