Ingredients

• 225g/8oz butter
• softened
• or baking spread
• plus extra for greasing
• 4 free-range eggs
• 225g/8oz caster sugar
• 300g/10½oz self-raising flour
• 2 level tsp baking powder
• 4 tbsp milk
• 1 tsp vanilla extract
• 2 tbsp strawberry jam
• 1 tsp lemon juice
• 300g/10½oz small fresh strawberries
• hulled and cut in half
• 300ml/10½oz double cream
• whipped
• 200ml/7fl oz full-fat crème fraîche
• icing sugar
• for dusting

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Grease the traybake tin with butter or baking spread and line the base and sides with baking paper.
• Measure all the cake ingredients into a large bowl and beat well using an electric mixer for about 2 minutes until well blended. Turn the mixture out into the prepared tin and smooth the surface.
• Bake for 35 minutes
• or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.
• Remove the cake from the tin and trim the edges so they are perfectly straight. Cut the cake lengthways into three strips
• then cut across each strip to give nine 7x3cm/2 ¾ x1½in slices. Cut each slice in half horizontally ready for filling as you would a sandwich.
• For the filling
• spoon the jam into a bowl with the lemon juice and blend together
• then toss the strawberries in the jam to give a glaze. Mix the whipped cream and crème fraîche together and spread or pipe a fairly thick layer over the base of each half-sponge. Arrange two or three glazed pieces of strawberry on top and sit the top half of the sponge on top. Dust with icing sugar to serve.