Strawberry Cream Cake

INGREDIENTS

The cake
225g soft butter
225g caster sugar
1 teaspoon vanilla extract
4 large eggs
200g self-raising flour
25g corn flour
3-4 tablespoons milk
2 x 21cm sandwich tins, buttered

For the filling
4 tablespoons of strawberry jam
1 punnet of strawberries, cleaned and halved
125ml double cream whipped

For the topping
2 tablespoons or so of caster sugar

METHOD

Preheat your oven to 180C and line the cake tins with grease proof paper.

Cream together the butter and sugar with a spatula until white and very easy to mix, add the vanilla and the eggs one at a time with a spoon of flour in between each egg addition and mix well with an electric beater until well combined.

Add the rest of the flour and maizena (corn flour) and fold it in.

Add the milk, mix with the spatula until combined and pour the mixture equally into your cake tins.

Bake for about 25 minutes. You will know they are done when the cake is beginning to come away at the edges of the tin.

Leave the them in their tins for 10 minutes to cool slightly, then turn the out onto a wire rack to cool.

Now for the fun part.. Place one layer onto a plate and spread the jam generously over the top. Scatter a layer of strawberries over the jam and finally spoon over a nice thick layer of whipped cream.

Place the second layer on top of the cream and sprinkle generously with the caster sugar or pile more strawberries and cream on top like this one.

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