• Preheat the oven to 190°C (fan 170°C) or gas mark 5. Grease two 8-inch cake tins and line the bases with parchment paper.
  
• In a stand mixer, beat 200g of softened butter until smooth. Add 200g of caster sugar and cream together until light and fluffy.
  200 g caster sugar, 200 g butter
• Add 4 eggs one at a time, beating well after each addition. Then, mix in 1 teaspoon of vanilla extract and 2 tablespoons of milk until combined.
  4 Medium eggs, 1 teaspoon vanilla extract, 2 tablespoons Milk
• Gently fold in 200g of self-raising flour and 1 teaspoon of baking powder until the batter is smooth.
  200 g Self-raising flour, 1 teaspoon baking powder
• Evenly divide the batter between the two prepared cake tins, smoothing the tops. Bake for 20 minutes or until golden and springy to the touch.
• Allow the cakes to cool in their tins for 5 minutes, then transfer to a cooling rack to cool completely.

For The Filling

• Beat 100g of softened butter until creamy. Gradually add 140g of sifted icing sugar, beating until smooth, and mix in 1 teaspoon of vanilla extract.
  100 g butter, 140 g icing sugar, 1 teaspoon vanilla extract
  
• Once the cakes are fully cooled, spread the buttercream on the bottom of one sponge. Spread 150g of strawberry jam on top of the buttercream. Place the second sponge on top.
  150 g strawberry jam
  
• Dust with icing sugar before serving.
  icing sugar