method

Now listen carefully this is not a shop brought cake in a box all put together by machines. This is home-made and that's exactly what it should look like. So please do not stress if one sponge is a bit wonky. Or heaven forbid you can not get the jam to form a prefect layer. Even if your cream starts to drip down onto the plate smile make tea and say to yourself — I made that and it's perfect! Where's the forks? You're not on Bake off and I'm quite sure "Mary Berry" would agree it's perfect you made it. She could possible be critical, but I take that on the chin :¬)

Prepare all your ingredients:

It's pretty easy if you fancy making your own strawberry compote, but, you'll have to get that on and made so it has time to cool.

homemade compote

1. Tip sugar & lemon juice into a pan
2. Bring to a simmer.
3. Add strawberries.
4. Simmer till completely softened.
5. Mash the strawberries down leaving some lumps.
6. Remove from the heat for a moment.
7. Tip a little of the juice into a bowl to cool.
8. Add 1 tsp cornflour to the juice & combine.
9. Tip the cornflour mix back into the pan on the heat.
10. Heat gently and stir until thickened.

Remove the compote from the heat when thickened and allow to cool completely before trying to spread it on your cake.

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the cake

1. Weigh all your ingredients out
2. Add sugar to a bowl or blender
3. Add butter & mix to cream together
4. Add the eggs & mix together*

*do not worry if it appears to split, our flour will fix that

5. Add baking powder & flour
6. Blend or whisk into a smooth batter
7. Grease two 18cm cake tins
8. Line the bases with baking paper
9. Pre-heat your oven to 180c
10. Tip your cake mixture into the two tins*

*weigh each to ensure they are even

11. Smooth the mix as best you can
12. Put the cake tins onto a baking tray
13. Put into the pre-heated oven for 25 mins
14. Get a wire cooling rack ready near to the oven
15. Put your jam into a bowl & stir through so it's easier to spread
16. Whisk your double cream to just stiff & put into the fridge
17. Take your cakes out test for doneness*

*Take a wooden skewer put into the center of the cake if it comes out clean your cakes cooked

18. Set your cakes onto the cooling rack allow to get completely cold
19. Once cold choose the best for the top
20. Place the other onto a serving dish spread with Jam*

* Or, use bramley apple sauce for a completely delicious alternative!

21. Now spread or pipe with cream

22. Place the top over onto the base
23. Lightly dust the top with icing sugar using a fine sieve.

For a special occasions take some extra cream and pipe around the edge of the top and decorate with fresh strawberries.

Your cake's going to have one day shelf life if you add fresh fruit, so only do this if it's going to be finished on the day.

However, if you put the cake into a fridge with fruit it's going to leach its juice, spoil your cake & lose its flavour, and that would just be dreadful.

Strawberries are outta season as I write this so, no to the strawberries! Also, no to the piping around the edge. My cake my way — sometimes basic's a good thing.

24. Store in an air tight tin and after an hour or so put in the fridge

Serve to a good friend with a cup of tea and a cake fork :-0

To switch this up, try using a jar of not too sweet bramley apple sauce instead of strawberry jam. You will not be disappointed I promise :¬)