Heat oven to 180C/160C fan/gas 4.
Grease and line 2 x 20cm sandwich tins.
Beat the butter and sugar together with
an electric whisk until fluffy. Beat in the
eggs, followed by the flour and baking
powder. Add enough milk to the mixture
so that it falls off a spoon easily. Divide
between the tins and bake for 20 mins
or until a skewer comes out clean. Turn
the cakes out onto a wire rack and cool.
To make the filling, beat the butter until
smooth, then gradually beat in icing sugar.
Spread butter cream on one cake up to
the edges. Spread a layer of strawberry
jam on top. Put the second cake on top
and squash it down so the butter cream
sticks out a bit. Press hundreds and
thousands onto the butter cream with a
teaspoon. This is messy, so put the cake
plate on a tray to catch any that escape.
Dust the top with icing sugar, if you like.