Very simple recipe and an ideal birthday cake solution!
Preheat the oven to 180°C/350°F/gas mark 4. Grease two 20cm (8 inch) cake tins and line the bottoms with non-stick baking (parchment) paper.
Place the flour and baking powder in a bowl and mix together.
In a large separate bowl, beat the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract, then fold in the flour. Divide the batter evenly between the prepared tins.
Bake for 25–30 minutes, or until a skewer or toothpick inserted in the centre comes out clean. Turn out the sponges on to a wire rack and leave to cool.
To sandwich the cake together, peel off the lining papers and spread half the jam on each sponge. Cover the jam on one sponge with the whipped cream and sliced strawberries. Place the second sponge on top, jam-side down. Dust with icing sugar.