Butter Cake (Vanilla Sponge Cake)

Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). Put the rack in the middle of the oven.

Butter 2 x 20cm / 8″ cake pans. Line the base with baking paper.

Place Wet ingredients in a bowl and whisk to combine.

Place Dry ingredients in a bowl and use a handheld beater on speed 1 (slowest) to quickly whisk.

Add 1/3 of the butter, then put the beater whisk in the butter, and mix using speed 1. Once the butter is incorporated a bit, speed up to 5 and whisk for 10 seconds.

Add another 1/3 of the butter then repeat, then add remaining butter and repeat again. It should look like wet sand.

Add half the Wet mixture, beat until incorporated. Add remaining Wet mixture, then beat on speed 5 (medium) until almost completely smooth.

Divide between cake pans, smooth surface, then bake for 25 minutes.

A skewer inserted into the middle should come out clean but moist.

Cool on cooling rack for at least 15 minutes then remove cake from pan.

Optional: Use a serrated knife to cut the top off each cake to make it completely flat.

Place cream, vanilla and sugar in a bowl. Beat on high with a handheld beater or stand mixer until firm peaks form.

If piping little swirls around the edge like in the photos, transfer 1 cup of cream into a piping bag fitted with a large star nozzle.

Place a cake on a serving platter. Spread a thin layer of cream over the top.

Cover with strawberries, cut side down.

Top with 1/3 of the cream.

Place 2nd cake on top. Cover top and sides with remaining cream. Pipe cream around the edge.

Decorate with remaining strawberries, as desired.