1. Grease two 20 cm (8 in) baking tins. Sprinkle some flour and invert the tins to tap out the excess: make sure the sides of the tin are evenly floured. Line the base of each tin with parchment paper. Alternatively, spray the cake release spray instead.
2. Preheat the oven to 170°C.
3. Measure the butter, sugar, flour, eggs, flour and baking powder in a large mixing bowl.
4. Beat it at medium speed with a hand mixer until the ingredients are fully blended as a thick butter mixture.
5. Divide the mixture evenly between two tins. Use an offset spatula to level out.
6. Bake in a preheated oven for about 22 – 25 minutes or until a skewer inserted comes out clean.
7. Leave the cakes to cool in the tins for about 5 minutes then turn out; peel off the parchment paper. Allow them to finish cooling completely on a wire rack.

Whipping the cream

1. Before you start, make sure the mixing bowl and the whisk are chilled.
2. Pour the cream into the mixing bowl with a whisk and start whisking at low speed with a stand mixer.
3. In the mean time, sprinkle gelatin powder into the water and let it bloom for a few minutes until it becomes solid.
4. As the cream is approaching the right consistency, heat up the bloomed gelatin in a microwave for a few seconds until it becomes liquid. When the cream has formed the desired soft peak form, drizzle the liquid gelatin into the cream slowly. Make sure, the liquid gelatin is cool.
5. Turn the mixer up to medium / high speed and keep whisking the cream until a stiff peak forms. Keep an eye on it. DO NOT over whipped it.
6. Put the whipped cream into the fridge.

Assemble the cake

1. Cut some fresh strawberries into slices and the remainder into halves.
2. Take the chilled whipped cream out from the fridge and load it into a piping bag inserted with a round piping tip.
3. Place one layer of cooled cake on a cake turntable for easier decorating. Use a serrated knife to trim off the dome of the cake in order to have a flat bottom layer.
4. Spread the strawberry jam onto it.
5. Pipe the whipped cream whatever way you like. Then place the second layer on top.
6. Dust the circle of icing sugar onto the top layer with icing sugar using the icing sugar shaker. Leave the centre blank.
7. Pipe the remaining whipped cream in the centre of the cake and decorate it with the fresh strawberries.
8. Enjoy!