Preheat the oven 180°C/350°F/Gas 4 and grease and line three 18cm (7in) round sandwich cake tins.
2
Cream together the butter and sugar until pale and fluffy. Gradually add the eggs, beating well after each addition. Fold in the flour and then add enough milk to give a dropping consistency.
3
Divide the mixture between the three cake tins and bake in the oven for 25–30 minutes until well risen and firm. Turn out and leave to cool on a wire rack.
4
Whip the cream until it holds soft peaks. Sandwich together the cakes with the cream and strawberries, reserving a few for decoration. Dust the top with icing sugar and decorate with strawberries.
Cook’s Tips
• If you only have two sandwich tins, follow the method using 175g (6oz) each of butter, sugar and flour, 3 eggs and 2 tbsp milk. Cook at 180°C/350°F/Gas 4 for 20–25 minutes. • Decorate just before serving so the strawberry juices don’t have time to run and discolour the cream.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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