Ingredients

175g/6oz butter at room temperature
175g/6oz caster sugar
3 medium eggs, beaten together, lightly
175g/6oz self raising flour, sifted
250g/9oz strawberries, washed and sliced, leaving some whole for decoration
300ml double cream, whipped
sifted icing sugar to decorate

You will need 2, 7"/18cm sandwich tins, greased and bases lined with baking
parchment.

Pre heat the oven to 170ºC fan, 180ºC conventional oven, (use centre shelf) 
gas mark 3 (use shelf just below centre)

· Cream together the butter and sugar until light and fluffy
· Gradually add the eggs and beat until the mixture is smooth
· Gently fold in the flour using a large metal spoon
· Divide the mixture evenly between the 2 prepared tins and level the surface
· Place into the oven and bake for 20-25 minutes until golden brown and risen.
· Allow to cool in the tins for 5 minutes, before removing and allowing to cool fully on a wire rack
· When completely cool, spread the cream over the base of both of the sponges, cover one with the sliced strawberries and sandwich the 2 cakes together
· Place onto a serving plate 
· Decorate with the icing sugar and whole strawberries.

Raspberries are also delicious in this cake, leave them whole or mix them in with the cream.