Fancy Pants Victoria Sponge Cake

Irish strawberries only appear on supermarket shelves during the summer months, and thus should be celebrated in an extremely over the top fashion. The old strawberries and cream really doesn’t cut it in my books, so why not jazz things up by bringing a cake into the equation. It goes down an absolute treat when eaten outside on a warm summers day.

1. Heat oven to 180C. Butter two 8″ (20cm) sandwich tins and line with non stick baking paper.
2. In a large bowl, beat all the cake ingredients together, until you have a smooth, soft batter.
3. Divide the mixture between the tins. Smooth the surface with the back of a spoon, bake for about 25 minutes until golden and a knife inserted into the centre comes out clean.Turn out onto cooling racks and leave to cool completely.
4. Whip the cream until soft peaks form. Sieve the jam into a bowl, this ensures the jam is really smooth.Place one layer of cake onto a plate or cake stand and evenly spread half the cream. Drizzle with the smooth jam.
5. Carefully place the second cake on top and add the remaining whipped cream, followed by the strawberries.