preheat oven to 160 fan assisted.

cream stork/butter and sugar until fluffy

add one egg beat until smooth and repeat with the second egg.

Add both self raising and plain flour mix until lumps are gone

slowly add the milk mixing until the mixture is smooth but not to runny

add the vanilla paste and do not be shy as plain flour can over power the taste of the sponge.

divide mixture into two 8cm tins

place into the oven only when the temperature is at 160 or the sponge will fail. put the tins side by side on the middle shelf for 20 mins check on the sponge by touch and leave for another 5 min. stand by and keep checking the sponge. I cook this long on low heat as it keeps the sponge top pale and golden.

when the sponge is done you must leave out to cool thoroughly for around 20 mins on wire rack.

FOR THE TOPPING

for the filling beat the cream until smooth and peacky set aside.

cut up the strawberries into thin slices leaving a few whole for the top of your cake

spread some jam in the middle of the sponge. pipe or knife half the cream ontop of the jam then place a layer of strawberries and put the second sponge ontop

add a thin layer of jam on the top of the cake missing the edges. then pipe or knife the remains of the cream ontop of the jam covering it completely. place your whole strawberries in the middle of the cake for decoration .

tuck in. you can use exact ingredients to make muffin strawberries an cream. just place into 12 cup cake cases and cook at 160 for 15 - 20 mins and top the muffin with jam cream an strawberries