Ingredients

• 500g/1lb 2oz jam sugar
• 1 lemon
• zest and juice
• 500g/1lb 2oz fresh strawberries
• hulled
• cut in half only if large
• oil
• for greasing the tins
• flour
• for dusting the tins
• 250g/9oz butter
• 250g/9oz caster sugar
• ½ tsp vanilla essence
• 4 free-range eggs
• 250g/9oz self-raising flour
• sifted
• 175ml/6fl oz double cream
• whipped
• 250g/9oz strawberries
• 2-3 tbsp icing sugar

Directions

• 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.