Preheat oven to 170°c fan
In a large mixing bowl add 200g caster sugar and 200g softened butter. Whisk until pale and fully combined, make sure not to over whisk or the butter can split.
Add 4 eggs to the bowl and whisk until fully combined. Again be careful not to over whisk.
Sift 200g self raising flour and 1 tsp baking powder into the bowl. Gently fold into the mixture until fully combined. Be as gentle as you can and take your time. Air is the key to the cake being fluffy.
Add 2 tbsp of milk and 1 tsp vanilla extract to the bowl and gently fold it into the mixture.
Line two 20cm sandwich tins with greaseproof paper. Gently divide the mixture between the two tins as evenly as you can and smooth out.
Put the tins into the oven and bake for 20 minutes until golden and a skewer or knife comes out clean.
Take the cakes out of the tins and place on a wire cooling rack. Leave to cool completely.
For the buttercream: In a large bowl add 100g softened butter. Sift 140g icing sugar onto the butter. Whisk them together until smooth. Add 1/2 tsp vanilla extract and mix.
Spread the buttercream over one of the cakes. Then spread 170g of strawberry jam on top of the buttercream and sandwich the other cake on top. Dust the top with icing sugar and serve.
