Preheat the oven 180°C/350°F/Gas 4 and grease and line three 18cm (7in) round sandwich cake tins.
Cream together the butter and sugar until pale and fluffy. Gradually add the eggs, beating well after each addition. Fold in the flour and then add enough milk to give a dropping consistency.
Divide the mixture between the three cake tins and bake in the oven for 25–30 minutes until well risen and firm. Turn out and leave to cool on a wire rack.
Whip the cream until it holds soft peaks. Sandwich together the cakes with the cream and strawberries, reserving a few for decoration. Dust the top with icing sugar and decorate with strawberries.
• If you only have two sandwich tins, follow the method using 175g (6oz) each of butter, sugar and flour, 3 eggs and 2 tbsp milk. Cook at 180°C/350°F/Gas 4 for 20–25 minutes. • Decorate just before serving so the strawberry juices don’t have time to run and discolour the cream.
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