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Preheat the oven to 170c fan
Grease and line the bottom of 2 x 20cm baking pans
Add the butter and sugar into a bowl and mix for a minute or two until a little fluffy
Add all the other ingredients and mix just until smooth - do not mix any longer than you need to or it will result in a tighter crumb
Divide equally between two pans, bake for 20-25 minutes until golden and a skewer comes out clean
Cool fully on a cooling rack before layering with strawberry jam and whipped double cream
To finish, dust generously with icing sugar
As this cake has fresh cream it must be stored in the fridge. I put mine in an airtight Tupperware. Consume within 2 days