Whisk the eggs, sugar and vanilla for 5-7 minutes until thick and doubled in volume.
Gently fold in the sieved flour a little at a time.
Divide between two lined 8-inch / 20cm sandwich tins.
Bake at 160°C fan / 180°C conventional / Gas 4 for 15-20 minutes.
Cool, then fill with strawberry jam and whipped cream.
Top with icing sugar and strawberries.
