This cake always goes down well. It's so easy to remember - as it's equal measures of butter, sugar and flour. If you're in a hurry shove all the ingredients for the cake in a bowl and cream together before you bake it.
For the cake
185g caster sugar
185g self-raising flour
For the filling and topping
250ml thickened cream, whipped
1 punnet of strawberries, hulled and halved
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Grease and line two 20cm cake tins and preheat your oven to 180 degrees C.
Cream the butter with the sugar until soft and light. Beat in the eggs one at a time, adding 1 tablespoon of flour with each. Fold in the remaining flour.
Spoon the mixture evenly into both tins, smoothing the tops. Place in the oven for 18 to 20 mins, or until no impression is left when you press the centre of the sponges gently but firmly. Allow to cool in the tins for 2 minutes, then turn out on to a wire cooling rack.
When the cakes are cool, spoon 3/4 of the whipped cream on top of one cake and top with the majority of the strawberries. Place the other cake on top, and smooth the remaining cream on top, and sprinkle with the remaining strawberries. Serve.
This was so quick and easy with a great flavor! It was a little hard with the translation of measurements but the family loved it! Will be making this again. Instead of 2 rounds I adjusted the time and made in a loaf pan and cut in half. - 08 May 2013