For the sponge
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
For the filling
100g butter, softened
140g icing sugar, sifted
¼ tsp vanilla extract
170g Chivers Strawberry jam
icing sugar, to decorate
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
In a large bowl, beat caster sugar, butter, eggs, self-raising flour, baking powder and milk together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with the back of a spoon.
Bake for about 20 mins until golden and the cake springs back when pressed.
Turn onto a cooling rack and leave to cool completely.
To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar and vanilla extract.
On one of the sponges spread a thick layer of jam and top with fresh strawberries. On the other, spread the buttercream sandwich the second sponge on top.
Dust with a little icing sugar before serving.