1. Pre-heat oven to 190°C/375°F. 2. Grease and line the bases of three 7-inch round cake tins. 3. Cream the butter and sugar together until pale and fluffy. 4. Gradually add the eggs, a little at a time, beating well after each addition. 5. Fold in the flour, and then add enough milk to give a soft dropping consistency. 6. Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through the cooking. 7. Turn out and leave to cool on a wire rack. 8. Whip the cream until it just holds its shape. 9. Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration. 10. Dredge the top with icing sugar and decorate with the reserved strawberries. ---------------------------------------------------------------------------
Nutrition
Ingredients
