INGREDIENTS

Picture credit @world_cuisine2

300 g Butter300 g Caster Sugar300 g Self Raising Flour6 Medium Eggs300 g Strawberries (Quartered/Halved)
Decoration 450 ml Double Cream75 g Icing Sugar3 tablespoon Strawberry JamMeringue NestsFresh Strawberries

METHOD

Preheat oven 160C 
Add the Butter, Sugar, Self Raising Flour, and Eggs into a bowl, and beat together till smooth. 
Divide mixture evenly in three tins lined with parchment paper.(8"inches tin)
Add strawberries to the tops of the cakes.
Bake for 25-30 minutes.
Remove from oven .Once cool, whip up your double cream with the icing sugar. 
Spread a tablespoon of jam onto your first sponge, and crush over some meringue. 
Spoon on ⅓ of the whipped cream, and spread. Add the second sponge and repeat. 
On the third sponge, pipe on the cream and add fresh strawberry. Sprinkle over some crushed meringue, and sprinkle of chopped strawberries.
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