Homemade Recipes

Ingredients:

225g (8oz) unsalted butter

225g (8oz) caster sugar, plus 1 tbsp to dust

4 medium eggs

225g (8oz) self raising flour

3 tbsp semi skimmed milk

300ml (½pt) double cream

100g (4oz) strawberry jam

250g (9oz) strawberries, hulled and quartered

Method:

Preheat oven to 170C/150C fan/325F/Gas 3. Grease a 900g (2lb) loaf tin and line with baking parchment.

Using an electric whisk cream the butter and sugar together until pale and fluffy. Add the eggs one at a time beating well after each addition.

Sift in the the flour and fold through using a large metal spoon. Stir through the milk then pour the mixture into the loaf tin and bake in the centre of the oven for 1 hour (cover with foil after 45 minutes if it browns to quickly) until golden or skewer comes out clean. Transfer to a wire rack to cool completely.

Whip the cream to soft peaks and gently fold through the jam. Cut the cake into 3 layers.

Spoon half the cream onto the bottom layer and then add half the strawberries, top with the middle layer and spread over the remaining cream and strawberries. Add the top layer, dust with the caster sugar and top with a few strawberries to serve.