Make the Cake Batter

1. Preheat the oven to 170°C fan. Line two 8-inch baking tins with parchment paper.
2. In a medium mixing bowl, beat the butter with a handheld electric mixer until light and fluffy.
3. Add the sugar and continue beating until the mixture is pale and creamy.
4. Add the vanilla extract and mix until well combined.
5. Add the eggs one at a time, beating well after each addition before adding the next.
6. Place a sieve over the mixing bowl and sift in the flour, baking powder and salt.
7. Using a spatula, gently fold the dry ingredients into the mixture until the batter is smooth and evenly combined. Avoid over mixing.
8. Divide the batter evenly between the two prepared tins. The total batter weighs approximately 852 g, so aim for 426 g per tin. Use an offset spatula to level the surfaces.
9. Bake in the preheated oven for 22–25 minutes, or until a skewer inserted into the centre comes out clean.
10. Leave the cakes to cool in their tins for about 5 minutes. Carefully remove them from the tins and peel off the baking parchment. Transfer the cakes to a wire rack and leave to cool completely before assembling.

Make the Whipped Cream

1. Before you start, make sure the mixing bowl and whisk are thoroughly chilled.
2. In a small bowl, sprinkle the gelatine powder over the water and stir until well combined. Leave it to bloom for a few minutes until it becomes firm.
3. Add a pinch of salt to the icing sugar and mix well.
4. Pour the chilled double cream into the chilled mixing bowl. Add the vanilla extract and icing sugar mixture. Whisk on low speed until the cream begins to thicken just slightly. At this point, stop the mixer.
5. Microwave the bloomed gelatine for about 5 seconds, or until it becomes liquid. Allow it to cool slightly before using.
6. Whisk on low speed and slowly drizzle the liquid gelatine into the cream while the mixer is running.
7. Once all the liquid gelatine has been added, increase the mixer speed to medium and continue whisking until stiff peaks form. Keep a close eye on the cream to avoid over whipping.
8. Transfer the whipped cream to the fridge until ready to use.

Assemble the cake

1. Cut some of the fresh strawberries in half and leave a few whole for decorating the cake.
2. Take the chilled whipped cream out of the fridge and transfer it to a piping bag fitted with a round piping tip.
3. Place one layer of cooled cake on a cake turntable for easier decorating. Using a serrated knife, trim off the dome to create a flat surface.
4. Spread the strawberry jam evenly over the cut surface of the cake.
5. Pipe the whipped cream over the jam in your preferred pattern. Once you’ve finished decorating the bottom layer, carefully transfer the cake to a cake stand or serving plate. It is easier to do this now, before adding the second layer, rather than moving the fully assembled cake later.
6. Once the bottom layer has been transferred to the cake stand or serving plate, gently place the second cake layer on top.
7. Dust a ring of icing sugar around the top edge of the cake using an icing sugar shaker, leaving the centre uncovered.
8. Pipe the remaining whipped cream in the centre of the cake and decorate with the fresh strawberries. Enjoy!