Victoria sponge

Set the oven to 180*C/356*F/Gas mark 4. Mix the butter and sugar in a bowl together, once creamy and smooth add the flour. Add the eggs and mix until fully combined.

Grease two baking tins. Evenly spoon the mixture into the tins. Place into the oven for 20-25 minuets. Poke with a skewer, if comes out clean then it is cooked. Cake should also be springy to the touch.

Leave to cool for 5 minuets, then take out of tins and place on cooling racks and leave to cool.

Whip the double cream until stiff, place the jam or fresh strawberry slices on the bottom layer of cake and carefully spread the cream on top.