This cake is so simple and totally delicious. Making it with homemade jam makes it extra special.
For the jam, heat the sugar, lemon juice and zest and three tablespoons water in a large pan, slowly, until the sugar has melted.
Add the strawberries and stir gently.
Bring the jam up to the boil and cook for 3-4 minutes, or up to 10 minutes if you prefer a thicker jam.
Check the temperature with a sugar thermometer – it should reach 105C/220F.
Remove the jam from the heat and leave to cool slightly. Skim off any froth with a clean spoon, to stop the jam from going cloudy.
Spoon the jam into a sterile jam jar, seal and label.
For the cake, preheat the oven to 190C/375F/Gas 5.
Grease and flour two 20cm/8in sandwich tins.
Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a creamy consistency.
Slowly beat in the eggs one by one.
Fold in the sifted flour then pour the mixture into the prepared tins.
Bake for 20-25 minutes until the sponge is well-risen, golden-brown and springs back when pressed.
Remove the cakes from the oven, turn them out of their tins onto a wire rack and leave to cool.
Spread one cake with strawberry jam, followed by a layer of whipped cream.
Layer on the fresh strawberries then place the other cake on top.
Dust with icing sugar to finish.
