Serves 8 to 10
175g lightly salted butter, softened
175g caster sugar
3 medium organic eggs, beaten
150g self-raising flour
40g ground almonds
2 tbsps milk
FOR THE FILLING
2 tbsps strawberry jam
250g strawberries, hulled and halved
50g unsalted butter, softened
50g icing sugar, plus extra for dusting
1 tsp vanilla bean paste or extract
Step 1) Preheat the oven to 180°C/350°F/Gas 4. Grease and base line two 18cm sandwich tins. Dust the sides with a little flour, shaking out the excess.
Step 2) In a bowl, beat together the butter and sugar until pale and fluffy. Gradually beat in the eggs, a little at a time, adding a spoonful of the flour if the mixture starts to separate. Sift the flour into the bowl, add the almonds and gently stir the ingredients together, adding the milk once the mixture is almost combined.
Step 3) Turn into the tins and level the surface. Bake for about 30 minutes until just firm to the touch. Loosen the top edges with a knife and tip out on to a wire rack to cool.
Step 4) Press the strawberry jam through a sieve into a bowl. Add the strawberries and mix well. In a separate bowl, cream the butter, icing sugar and vanilla together until very pale. Beat in 1 tsp boiling water to make the mixture light and spreadable.
Step 5) Use the buttercream and strawberries to sandwich the cakes together. Sift a little icing sugar over the top. Decorate with a whole strawberry sifted with icing sugar.
Recipe by Joanna Farrow
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