Ingredients:
1 ½ cups plain flour
2 tsps baking powder
225g butter, softened 
1 cup caster sugar 
4 eggs - room temperature, beaten
1 tsp vanilla essence
To Serve:
200 ml cream, whipped 
Icing sugar - for dusting
⅓ cup strawberry jam 
METHOD:
Preheat the oven to 160°C fan bake. Grease and line two 18cm round cake tins.
Using a mixer, cream the butter, sugar and vanilla essence together until very pale and light in texture.
Add the beaten eggs and mix together for another 3-5 minutes until aerated and fluffy.
Sift in the flour and baking powder, then fold the dry ingredients into the butter mixture until just combined.
Add the mixture to the lined cake tins. Bake for 25-30 minutes or until the top is golden brown and the cake is cooked through.
Allow to cool for 5 minutes before turning onto a wire rack. Cool completely.
Place one cake on a serving plate. Spread the strawberry jam on top.
Spread the whipped cream over the jam. Top with the other cake. 
Dust the top with icing sugar before serving.