1. Pre-heat oven to 180C/350F/gas 4. 2. Grease and line with baking parchment, three 7" or 8" round Victoria sandwich tins. 3. Cream the butter, vanilla extract and sugar together until pale and fluffy - this is very important, it captures air and keeps the cake light and moist! 4. Add the beaten eggs gradually, mixing well each time. Lightly sieve in the flour - again gradually - and then add enough milk to make the cake mixture a dropping consistency. 5. Divide the mixture between the three cake tins - giving them a gentle shake to level them, and bake in the pre-heated oven for about 25 - 30 minutes, or until well risen and a pale golden brown. Turn the cakes out and leave to cool on a wire rack. 6. Whip the cream until thick and holding soft peaks and add the vanilla extract if using. 7. Sandwich the cakes together with the cream and sliced strawberries - reserving at least 8 for the top of the cake. 8. Place the cake on an atractive cake or gateau serving platter/stand and sprinkle the icing sugar over the top of the cake. 9. Decorate with the reserved whole strawberries. 10. N.B. you can also decorate the top of the cake with the whipped cream - but this is not traditional! ---------------------------------------------------------------------------
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