For the cake
- 150g salted butter
- 130g castor sugar
- 120g self-raising flour
- 3 large eggs
- 1 tbsp vanilla essence
For the filling:
- 2–3 tbsp strawberry jam (depending on how sweet you like your filling. I used 2 tbsp)
- 250g strawberries, sliced
- 2/3 cup whipping cream
- 1 tbsp icing sugar
For the cake
- Preheat oven to 160 degrees Celsius.
- Grease and line a 7-inch pan with parchment paper.
- In a mixing bowl, cream the butter and sugar together until you get a pale, fluffy mixture.
- Add in 1 egg at a time and mix well.
- When the eggs have been incorporated, add vanilla and fold in the flour.
- Pour the cake batter into a pan and bake the cake in the center shelf of your preheated oven.
- Bake for about 30-40 minutes or till a skewer comes out clean.
- Once done, remove cake from the cake pan and keep it on a wire rack to cool.
For the filling
- Place the strawberries in a bowl and mix in the jam. Once well mixed, set aside.
- In another bowl, whip the cream and icing sugar for a few minutes till soft peaks are formed.
To assemble
- Cut the cake into half.
- Place 1 side of the cake on a plate/cake stand and spread with some whipped cream.
- Top with the strawberry jam mixture.
- Top with the other half on the cake, top-side up.
- Decorate with icing sugar if desired.
