Strawberry and vanilla sponge

This is a cake that I produced in a mad rush as my Mother was coming around and I'd just finished a night on call...  It's maximum effect for minimum effort (believe me, I'm no great cake baker!) and it tasted great, although won't keep due to the fresh strawbs, so snaffle soon after cooking.

Ingredients

For the sponge;
175g self raising flour
175g caster sugar
175g soft unsalted butter
3 medium eggs
Tsp vanilla extract

To decorate;
4 tblsp strawberry jam
100g icing sugar
50g soft unsalted butter
1/2 tsp vanila extract
Fresh strawberries (to decorate)

Directions

1) Preheat your oven to 180C and line a 20cm cake tin (I usually just liberally butter and then flour).

2) Cream together your butter and sugar until it's light and fluffy, I used to do this by hand but life's too short, use a mixer!  Add your eggs one at a time whilst still mixing, along with the vanilla extract.

3) Fold your flour into the mix, being careful not to overwork it, then gently spoon into your cake tin and bake for 25 minutes or until golden.

4) Remove your cake and allow it to cool on a wire rack whilst you make your buttercream and warm your jam.

5) Combine the icing sugar, butter and vanilla extract to make a vanilla buttercream.

6) Once the cake has cooled carefully cut in two with a bread knife and fill with the warmed jam.

7) Liberally cover in vanilla buttercream!

8) Slice your fresh strawberries thinly and use to decorate.

The cake went down well (my Mum's a WI cake judge so there are always a few quibbles...) and looked stunning with minimal effort.  Knock one up to impress whilst it's still strawberry season!