- 225g very soft butter
- 225g caster sugar
- 1 tsp vanilla extract
- 4 eggs
- 225g self-raising flour
- 2 tbsp milk
- 500g strawberries
- 1 vanilla pod (split)
- 250g sugar
- 1 tsp pectin
- Preheat the oven to 180°C.
- Cream butter and sugar together until light and fluffy.
- Add the vanilla.
- Add the eggs one at a time, mixing a spoonful of flour in after each egg.
- Fold in the remaining self-raising flour.
- Add milk as you need.
- Pour into lined and greased tins and bake for 25 minutes or until golden and springy, and a skewer comes out clean.
- Put a saucer in the freezer.
- Put all the ingredients in a saucepan and bring to the boil.
- After about 10 minutes, take a teaspoon of jam, put it on the saucer and leave to cool. Test whether it has set.
- You’ll know it has set when you run your finger through the jam and it doesn’t run back together. If it hasn’t set, let it boil for a few more minutes.
- Cool and store in a clean jar in the fridge. This recipe makes enough jam for one sponge with leftovers for scones!
Assembling the cake:
Place one sponge on a cake plate and spread with jam. Cover with fruit, such as blueberries, and a layer of whipped cream. Continue layering until you have used all the sponges. Dust the top of the last sponge with icing sugar and garnish with sprigs of mint and more fresh fruit.