Step 1
Pre-heat oven to 340 F (170 C)

Step 2
Spray two 8-inch cake pans with non-stick spray containing flour, or use shortening

Step 3
Cut two pieces of parchment paper to fit both cake pans and lay on top of the sprayed surfaces

Step 4
Using a stand mixer or hand mixer, cream together the softened butter, vanilla extract and sugar until light and fluffy

Step 5
Whisk the eggs in a different bowl then gradually add to the batter, whisking between additions

Step 6
Add the flour to the mixer bowl and either fold it in manually or blend slowly using the beater attachment until fully incorporated

Step 7
Spoon the batter evenly into the two prepared cake pans

Step 8
Bake at 340 F for 25-30 minutes, or until a toothpick comes out clean when inserted into the center of the cakes

Step 9
Remove cake pans from oven and cool for 15 minutes at room temperature

Step 10
Whip the double cream to soft peaks

Step 11
Remove one cake from the pan, remove the parchment paper, and place it on a cake stand

Step 12
Evenly spread the whipped double cream on the top of the lower cake layer

Step 13
Spread the strawberry jam on top of the whipped double cream

Step 14
Remove the second cake from its pan, remove the parchment paper and place on top of the strawberry jam layer

Step 15
Sprinkle powdered sugar on the top of the cake for decoration

Step 16
Cut into wedges and serve with English tea (recipe here)