Things you need:
- 225 grams (8 0z) each of butter (soft), caster sugar and self raising flour
- 3 eggs (medium or large, does not matter too much)
- 2 tsp vanilla extract
- splash of milk (if the milk is too stiff)
- 400ml/500ml carton of double cream
- punnet of fresh strawberries
- choc chips
- icing sugar (for decoration)
How to cook it:
Pop your oven on to 180C/350F/Gas mark 4.
Grease (with butter) and line the bottom of two sandwich tins.
Throw the butter and sugar in a bowl. Mix up into a sugary paste, always easier when the butter is soft. I use a wooden spoon but you can use a mixer if you like. Add the eggs and vanilla extract and continue to mix, when the mixture is smooth fold in the flour. If once folded the mix is a little stiff you can add a touch of milk.
Separate the mix evenly into the two sandwich tins. Spread the mix for even coverage.
Pop in the middle of the oven.
After 20 minutes check them, they should be golden brown and springy to touch, if not leave for a further 5 mins.
Once ready, remove from the oven, leave to cool and then turn out onto a wire rack.
Making your cake:
This is the fun bit. When the sponges are cool, place one on a plate or cake board. Whip up the double cream. Spread half the cream on the sponge on the cake board. Then slice up the strawberries and lay them on the cream. Scatter the choc chips on the strawberries, you can use as many as you like, white, milk and/or dark. Then spread the remaining cream on top of the strawberries and choc chips. Carefully place the other sponge on top. Then make it look EVEN better by popping a tablespoon of icing sugar in a sieve and cover the top sponge with the sugar evenly. Decorate with a whole fanned strawberry on top.