85g packet strawberry-flavoured jelly crystals
450g packet rectangular unfilled double sponge cake
1 tablespoon strawberry jam
300ml tub thickened cream
1 teaspoon vanilla essence
½ x 250g punnet strawberries, thinly sliced
Toasted flaked almonds, to decorate
Place jelly crystals in a medium heatproof jug. Add 1 cup boiling water. Stir until crystals are dissolved. Stir in ½ cup cold water. Refrigerate, stirring occasionally for about 1 hour and 30 minutes, or until jelly is partially set.
Meanwhile, place one sponge layer on a serving plate. Spread evenly with jam. Top with remaining sponge layer. Using the round handle of a wooden spoon, poke holes in the top of sponge through to base, about 2cm apart.
Stir jelly to loosen, then carefully fill holes. Reserve remaining jelly in fridge. Cover sponge. Refrigerate for about 3 hours, or until jelly is set.
Beat cream and vanilla in a small bowl with an electric mixer until soft peaks form. Chop reserved jelly into small pieces.
Arrange strawberries over top of cake. Spread cream to cover top and sides of cake. Sprinkle with jelly pieces and almonds.
Cut into slices to serve.