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Imagine indulging in a slice of heaven, where light and airy sponge layers are romantically joined by a luscious spread of strawberry jam and an irresistible layer of fresh whipped cream. This British classic is delightfully simple yet keeps you coming back for more. Perfect for afternoon tea, picnics, or just when you crave a touch of elegance with your cake.
Preheat your oven to 180°C (350°F) and grease two 8-inch round cake tins with butter. Line the bottoms with parchment paper for easy removal.
In a mixing bowl, beat 200g unsalted butter and 200g caster sugar until light and fluffy.
Add 4 large eggs, one at a time, beating well after each addition.
Fold in 200g self-raising flour and 1 tsp baking powder gently with a spatula, being careful not to deflate the mixture.
Stir in 2 tablespoons of milk to achieve a dropping consistency.
Divide the batter evenly between the prepared tins and smooth the tops with a spatula.
Bake in the preheated oven for about 20-25 minutes, until golden and a skewer inserted into the center comes out clean.
Allow the cakes to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
Once cool, spread a generous layer of strawberry jam onto the bottom layer of the cake.
In a separate bowl, whisk 200ml heavy cream with 1 tsp vanilla extract until soft peaks form. Spread or pipe the whipped cream on top of the jam.
Place the second sponge layer on top, pressing gently. Dust the top with powdered sugar for a classic look.
Slice and serve with your favorite cup of tea, and enjoy!
