- Prep time
- 15 minutes
- Cooking time
- 20 minutes
- Serves 4
- 150g caster sugar
- 150g unsalted butter, softened, plus extra for greasing
- 3 medium free range eggs
- 1tsp vanilla extract
- 150g self-raising flour
- 300ml double cream
- 8-10tbsp Original Strawberry Whole Fruit Jam
- Icing sugar, for dusting
Preheat oven to 180°C/fan 160°C/gas 4. Grease the bases of 8 cake tins, 9cm in diameter.
In a large bowl mix together the butter and sugar, using an electric whisk until pale and fluffy. Beat in the eggs and vanilla extract, then gradually add in the flour, a little bit at a time, gently fold in until just combined.
Divide between the prepared cake tins, smoothing the surfaces. Bake for around 20 minutes, until risen and golden. Cool in the tins for 5 minutes, then turn out onto a cooling rack and set aside to cool.
Lightly whip the cream to soft peaks and then spread onto 4 of the sponge bases, top with a couple of spoonful’s of Original Strawberry Whole Fruit Jam and sandwich together.
Dust the tops with icing sugar.