Step 1

Grease and line two 8 inch/20cm cake tins. Pre heat oven to 160C/320F.

Step 2

Sift flour and baking powder into a large bowl and then add the salt and caster sugar. Mix with a spatula until combined.

Step 3

Measure out the oil and milk and add along with the vanilla to the bowl of dry ingredients. Mix until just combined, careful not to over mix.

Step 4

Pour into the two cake tins as evenly as possible. Gently tap tins on the work surface to release any air bubbles. Place in the oven for 30-35 minutes until golden on top and a skewer comes out clean.

Step 5

Make the whipped buttercream by placing all the ingredients in a bowl and whisking with an electric mixer until pale and fluffy. Place in the fridge until later.

Step 6

Once the cakes are baked, leave to cool for 5 minutes in their tins and then transfer to a cooling rack to completely cool.

Step 7

Assemble the cake by spooning the buttercream onto one of the sponges, then add some sliced strawberries and the jam on top. Place the second sponge on top, dust with some icing sugar and top with remaining strawberries.