• 200g caster sugar
• 200g softened butter
• 4 eggs, beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk

For the filling

• 100g butter, softened
• 140g icing sugar, sifted
• drop vanilla extract (optional)
• half a 340g jar good-quality strawberry jam
• icing sugar, to decorate

• STEP 1

  Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

• STEP 2

  In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

• STEP 3

  Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

• STEP 4

  Bake for about 20 mins until golden and the cake springs back when pressed.

• STEP 5

  Turn onto a cooling rack and leave to cool completely.

• STEP 6

  To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

• STEP 7

  Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

• STEP 8

  Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.