Pre heat the oven to 180°C, gas mark 5.
Beat the butter and caster sugar together with a wooden spoon in a large mixing bowl until the mixture is pale and creamy. Add the eggs to the mixture, it may split but keep beating it until it combines. The mixture should have little air bubbles in it, this helps to make the cake rise.
Next add the vanilla extract to the mixture and stir well. Add the sieved flour gradually. The flour must be folded into the mixture to make it light and fluffy.
Pour the mixture into a lined cake tin (the cake tin doesn't have to be a specific size). Bake the cake for 45 minutes. If the cake is springy to the touch then it is cooked. Turn the cake out onto a cooling rack and leave until it is completely cool.
Cut the cake in half. Spread the jam onto one half and the clotted cream onto the other. Cut the strawberries in half and arrange them with the raspberries onto the jam half of the cake. Carefully lift the cream half of the cake and place it back onto the jam half. Decorate with icing sugar.
Tip: The trick to this recipe is to get the mixture perfect. It has to have the little air bubbles in it.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.