250 g punnet strawberries, hulled, thickly sliced plus extra to serve
1 Tbsp caster sugar
1 tsp vanilla extract
460 g store-bought unfilled double sponge
½ cup strawberry jam
200 ml thickened cream, whipped
1 tbsp icing sugar mixture to dust
- Put strawberries, sugar and vanilla in a medium bowl and toss to coat. Set aside for 10 minutes.
- Slice 1 of the cakes in half horizontally using a serrated knife. Enclose remaining cake in plastic wrap and set aside for another use.
- Spread jam over cut-side of 1 cake half. Top with whipped cream and sugar-coated strawberries with their syrup. Sandwich with remaining cake half, cut-side down. Put a doily or decorative pattern on top of cake and dust over icing sugar. Remove doily or pattern, then top with extra strawberries to serve.