sliced, plus extra to decorate
Preheat the oven to 180°C/gas mark 4. Grease two 20cm cake tins and line the bottoms with non-stick baking paper.
Sift the flour and baking powder into a bowl and mix together. In a separate large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing well between each addition, then mix in the vanilla extract and fold in the flour. Divide the batter evenly between the prepared tins.
Bake in the oven for 25 to 30 minutes, until a skewer or toothpick inserted into the centre comes out clean. Turn the sponges out onto a wire rack and leave to cool completely.
To sandwich the cake together, peel off the lining papers and spread 3 tablespoons of 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. Decorate the top with a few halved strawberries and dust with icing sugar.