Victoria Sponge Cake

Preheat your oven to 170°C (150°C Fan/340°F). Grease and line two 8-inch round cake tins with baking parchment.

In a stand mixer, cream together the softened butter and caster sugar until light and fluffy. This can take 5-10 minutes.

Whisk the eggs in a small bowl with the vanilla extract. Gradually add the beaten eggs to the creamed butter and sugar mixture, a little at a time, beating well after each addition. If the mixture looks like it's starting to curdle, add a tablespoon of the flour.

Sift the self-raising flour, baking powder, and salt into a separate bowl. Gently fold the dry ingredients into the wet mixture in three additions, alternating with the milk. Be careful not to overmix.

Divide the batter evenly between the two prepared cake tins. Smooth the tops with a spatula.

Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean.

Leave the cakes to cool in the tins for 5 minutes before turning them out onto a wire rack to cool completely.

In a clean bowl, whip the double cream with the sugar until soft peaks form. Be careful not to overwhip.

Hull and slice the strawberries. Reserve a few for decoration.

Place one sponge cake layer onto a serving plate, flat side up. Spread generously with the whipped cream, then arrange the sliced strawberries over the cream.

Carefully place the second sponge cake layer on top, flat side up.

Lightly dust the top of the cake with caster sugar.

Decorate the top with the reserved strawberries.