• Makes: 6
• Preparation time: 20 minutes
• Cooking time: 20 minutes

Ingredients

For the cake:

• 200g caster sugar
• 200g Country Life Unsalted butter, softened plus a little for greasing
• 4 medium eggs
• 1 tsp vanilla extract
• 200g self-raising flour, sieved
• 1 tsp baking powder
• 2 tbsp milk

For the filling:

• 100g Country Life Unsalted butter, softened
• 150g icing sugar, sifted
• A drop of vanilla extract
• 340g jar good-quality British strawberry jam
• Caster sugar to decorate

Method

1. Heat oven to 190°C/fan 170°C/375°F/Gas Mark 5.
2. Butter and lightly dust with flour 6 individual tins measuring about 7.5 cm in diameter and 5.5 cm in height.
3. Beat together the Country Life Unsalted butter and sugar in a large bowl with a wooden spoon or preferably an electric mixer until pale and fluffy. This can take up to 10 minutes.
4. Break the eggs into small bowl and add the vanilla extract. Beat the mixture lightly with a fork.
5. Add the egg very gradually to the mixture. Do this slowly to avoid curdling. If the mix does curdle add a tablespoon of the flour. Once all the eggs are in, fold in the flour with a large metal spoon. The mixture should be of a dropping consistency, if not add a little milk.
6. Divide the mixture between the tins, smooth the surface. Bake for about 20 minutes until golden and the cakes springs back when pressed. Turn onto a cooling rack and leave to cool completely.
7. To make the butter icing: beat the Country Life Unsalted butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract.
8. Split the cakes in half. Spread the butter cream over the bottom half and top it with jam. Sandwich with the top. Dust with a little caster sugar before serving.
9. Keep in an airtight container and eat within 2 days.