Soften the butter and beat in a large mixing bowl with the sugar. When this mixture is creamy and fluffy add in the eggs and the flour. If you find the mixture is a little tight you can add a dessertspoon of milk to loosen it up.
Transfer to two 8inch/20cm sandwich tins. Bake for 25–30 minute or until a skewer inserted in the centre comes out clean. Allow to cool.
Spread some of the strawberry jam on both sponges. Fill the centre of the cake with freshly whipped cream and sliced strawberries.
Dust with some icing sugar and decorate with some sliced strawberries.