Strawberry sponge cake

Directions

1. - First you need to bake a sponge cake.
2. - Preheat oven to 200C/fan 180C/gas mark 6/392F/moderate. Place the butter and sugar in a bowl and cream together until pale and fluffy (about 5 minutes).
3. - In another bowl lightly beat the eggs.
4. - Slowly add the eggs to the butter-sugar mixture mixing at low speed, add 1tsp of vanilla.
5. - Once the eggs and butter-sugar mixture are combined, slowly mix in self raising flour.
6. - Grease a baking tin with butter, cut a piece of greaseproof paper to fit inside. Optional: if you run out of greaseproof paper, grease the tin with butter and cover it with breadcrumbs.
7. - Using a small palette knife fill the baking tin evenly with the mixture.
8. - Bake for about 25-30 minutes. Test the sponge cake with a thin knife. It should come out clean when the cake is baked.
9. - Allow the sponge cake to cool on a wire rack. Take a knife and cut off the top of the cake to get a flat surface.
10. - Mix the cream (in this case - I prefer double cream because it gets much stiffer than whipping cream). Spoon a few tablespoons of the cream on the cake and use a small palette knife to level and smooth the surface.
11. - Wash the strawberries in cold water and cut every strawberry into quarters. Cover the whole surface with strawberries and sprinkle with icing sugar.
12. - Use as many strawberries as you can to cover all the cake's surface.
13. - Before serving this yummy strawberry cake chill it in a refrigerator for 15 minutes to allow the cream to become firmer.