A gorgeous-looking Courting Cake taken from Around Britain cookbook.
Butter 225g (8oz)
Caster sugar 225g (8oz)
Eggs 4, beaten
Self-raising flour 350g (12oz)
Milk 2–3 tbsp
Double cream 300ml (1⁄2 pint), whipped
Strawberries 225g (8oz), sliced
Icing sugar for dusting
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.