Ingredients:
1/2 lb butter
1/2 lb caster sugar or 1/2 lb superfine sugar
4 eggs, beaten
3/4 lb self-raising flour
2 -3 tablespoons milk
10 fluid ounces heavy whipping cream
1/2 lb strawberries
confectioners’ sugar, to decorate
Directions:
Pre-heat oven to 190 C/375 F.
Grease and line the bases of three 7-inch round cake tins.
Cream the butter and sugar together until pale and fluffy.
Gradually add the eggs, a little at a time, beating well after each addition.
Fold in the flour, and then add enough milk to give a soft dropping consistency.
Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through the cooking.
Turn out and leave to cool on a wire rack.
Whip the cream until it just holds its shape.
Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration.
Dredge the top with icing sugar and decorate with the reserved strawberries.
Servings: 16
Time preparation: 20 min.
Time total: 50 min.