Summer Berry Victoria Sponge

Preheat the oven to 180°C (160°C Fan, Gas Mark 5) Put some water in a cake or roasting tin and set in the bottom of the oven. Prepare sandwich tins (2x7 inch sponge tins) by lining with baking parchment.

Cream together the butter and sugar with a wooden spoon or electric hand whisk until pale and fluffy.

Add the eggs in 3 parts, beating well after each addition so that the egg is well incorporated. Sift the flour into the mixture and fold in lightly with a metal spoon, until the mixture is even. Add the milk, vanilla extract and mix.

Spoon the mix into the tins and bake for 20 minutes, or until a skewer inserted comes out clean. Remove from the tins and cool on a wire rack.

To assemble the cake, put a dab of cream in the centre of a serving plate and top with one of the cakes. Spoon the whipped cream all over the base and place the halved strawberries on top. Top with the other cake and decorate with berries. Sift over the icing sugar and serve.