Strawberries and Cream Cake

In a large mixing bowl cream the sugar and stork until the mixture is pale in colour.

Next, one at a time mix in the the three eggs.

Sieve half of the flour into the mixture and fold in using a metal spoon. Once the flour has been folded in sieve the remaining flour and fold into the mixture.

In a small cup combine the baking soda, baking powder and white vinegar so that it fizzes then pour and stir into the mixture.

Split the mixture between two sandwich tins and bake for 30-35 minutes in the oven at 130c until golden in colour and the sponge springs back when lightly tapped.

Allow the cakes to cool slightly and then remove from the tins and place on a rack to cool completely.

Once the cakes have cooled you can begin to make the filling by whipping the cream until it holds it shape.

Position one of the cakes on a board or cake stand and smother the top with 3/4 of the whipped cream.

Slice the strawberries and arrange them on top of the cream in a circular fashion and place the remaining cream on top of the strawberries.

Next sandwich the two cakes together and mix up the icing sugar using a little warm water. Drizzle the icing over the top of the cake and arrange any remaining strawberries on top to finish.