This delicious British classic features layers of light sponge sandwiched together by velvety cream and juicy British strawberries. Don’t forget to tag @BeckettsFarm with your creations. #recipeoftheweek #wearebecketts
Ready in 1 hour 10 minutes
Serves 10 people
175g (6oz) butter, softened
175g caster sugar
175g self-raising flour
250ml (8fl oz) double cream
1 tsp vanilla bean paste, or vanilla extract
1 tbsp icing sugar, plus extra for decoration
400g (13oz) strawberries
4 tbsp strawberry jam
Pre-heat the oven to 180°C. Butter and line two 18cm (7in) sandwich tins with non-stick baking paper.
Beat the butter and the sugar until fluffy. Add the eggs, one at a time, beating well. Fold in the flour, one spoon at a time.
Divide the mixture evenly between the tins and level with a knife. Bake in the oven for 20 minutes until the sponge cakes are well risen, golden brown and firm to the touch.
Allow the sponge cakes to cool on a wire rack. Whip the cream till quite stiff and mix in the icing sugar and the vanilla. Chop the strawberries in half.
When the cakes are cool, spread the jam on one of the sponge cakes and spread half of the whipped cream on top. Place half of the strawberries on top of the cream. Place the other sponge cake on top and spread with the remaining whipped cream. Arrange the remaining strawberries around the top of the cake and dust with icing sugar.