Step 1

Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). Put the rack in the middle of the oven.

Step 2

Butter 2 x 20cm / 8" cake pans (Note 2). Line the base with baking paper.

Step 3

Place Wet ingredients in a bowl and whisk to combine.

Step 4

Place Dry ingredients in a bowl and use a handheld beater on speed 1 (slowest) to quickly whisk.

Step 5

Add 1/3 of the butter, then put the beater whisk in the butter, and mix using speed Once the butter is incorporated a bit, speed up to 5 and whisk for 10 seconds.

Step 6

Add another 1/3 of the butter then repeat, then add remaining butter and repeat again. It should look like wet sand (see video / photos in post).

Step 7

Add half the Wet mixture, beat until incorporated. Add remaining Wet mixture, then beat on speed 5 (medium) until almost completely smooth.

Step 8

Divide between cake pans, smooth surface (it levels out in the oven), then bake for 25 minutes.

Step 9

A skewer inserted into the middle should come out clean but moist.

Step 10

Cool on cooling rack for at least 15 minutes then remove cake from pan.

Step 11

Optional: Use a serrated knife (I use a bread knife) to cut the top off each cake to make it completely flat. This makes neat layers when you cut into the cake.

Step 12

Place cream, vanilla and sugar in a bowl. Beat on high with a handheld beater or stand mixer until firm peaks form.

Step 13

If piping little swirls around the edge like in the photos, transfer 1 cup of cream into a piping bag fitted with a large star nozzle.

Step 14

Place a cake on a serving platter. Spread a thin layer of cream over the top.

Step 15

Cover with strawberries, cut side down.

Step 16

Top with 1/3 of the cream.

Step 17

Place 2nd cake on top. Cover top and sides with remaining cream. Pipe cream around the edge.

Step 18

Decorate with remaining strawberries, as desired.