Beat the butter and sugar together until they are light and pale.
Whisk in the eggs, one at a time, adding a spoonful of the flour with each egg. Then fold in the rest of the flour and finally the milk to make a smooth, soft batter.
Divide the mixture between the two tins. Smooth the surface with a spatula, then bake for between 20-25 minutes or until the sponge is golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool for 10 minutes or until the sponge has cooled completely.
Beat the butter until smooth, and then gradually beat in the icing sugar, and vanilla extract you are using it. Spread the icing on one of the sponges, top it with fresh strawberry jam and place the second sponge on top.
Dust with icing sugar.
Our favourite recipes
Try out your kitchenware with some of our favourite recipes.