• knob of butter, melted
  • 225g/8oz butter, softened
  • 225g/8oz caster sugar
  • 4 large free-range eggs
  • 225g/8oz self-raising flour, sifted (you may need a bit extra)

For the filling

  • 6 tbsp good-quality strawberry jam
  • 300ml fl oz double cream, lightly whipped
  • To serve,

Icing sugar, for dusting

  • Icing sugar, for dusting


  • STEP 1
    Preheat the oven to 180C/350F/Gas 4.
  • STEP 2
    Gently heat the butter in a pan and brush two 6in-7in/15cm-17.5cm cake tins with the melted butter. Line the bottom of the two cake tins with a circle of greaseproof paper.
  • STEP 3
    In a large bowl, cream together the butter
  • STEP 4
    and sugar until pale and creamy,
  • STEP 5
    using an electric whisk or a wooden spoon.
  • STEP 6
    Beat well to get lots of air into
  • STEP 7
    the mixture (this should take a couple of minutes).
  • STEP 8
    Beat in the eggs one at a time. Add a tablespoon
  • STEP 9
    of flour if the mixture curdles.
  • STEP 10
    Fold in the flour using a large metal spoon. Be
  • STEP 11
    careful not to over-mix it.
  • STEP 12
    Pour the mixture equally between the two cake
  • STEP 13
    tins and level off the top with a spatula.
  • STEP 14
    Make a slight dip in the centre with the tip of the
  • STEP 15
    spatula if you don't want them to be
  • STEP 16
    pointed in the middle.
  • STEP 17
    Place in the oven and bake for about 20 minutes
  • STEP 18
    or until the cakes spring back when pressed gently
  • STEP 19
    with a finger and are pale golden in colour.
  • STEP 20
    Remove from the tins after about 5-10 minutes and
  • STEP 21
    cool on a wire rack for about 30 minutes.

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