Description
A light and fluffy classic layered with strawberry jam and whipped cream, perfect for summer gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups self-rising flour
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 3/4 cup strawberry jam
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh strawberries, sliced
Instructions
- Preheat your oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
- Beat the butter and sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Fold in the self-rising flour and milk until the batter is smooth and fully combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 22 to 26 minutes until the cakes are golden and spring back lightly when touched.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat the heavy whipping cream and powdered sugar in a medium bowl until soft peaks form.
- Spread the strawberry jam over one cake layer. Top with whipped cream and sliced strawberries.
- Place the second cake layer on top and serve.
Notes
- For the best texture, use room temperature ingredients.
- Avoid overmixing the batter.
- Prep Time: 25 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: British