Shopping list
- 220g butter
- 220g caster sugar
- 4 large eggs
- 220g self-raising flour
- 1tsp baking powder
- 2tbsp milk
Filling
- 300ml fresh cream
- 400g strawberries
- Icing sugar to dust
1. Beat the sugar and butter until the mixture is light and fluffy
2. Continue whisking gently and add the eggs one at a time with a table spoon of the flour
3. Add the flour, baking powder and milk and mix well
4. Divide the mixture between two 20cm sandwich tins and bake at 180C for 30 minutes, allow to cool on wire rack
5. Whip the cream and slice the strawberries
6. To assemble the cake, spread the cream over the bottom of one of the cakes, top it with the sliced strawberries and sandwich the second cake on top, dust with icing sugar
7. Serve
