Line 2 20cm cake tins with baking paper and preheat oven to 200c/180c fan.
Cream together caster sugar and baking margarine until light and fluffy.
Slowly mix in eggs one at a time alternating between one egg and one tablespoon of self raising flour.
Fold in remaining flour and mix in vanilla essence.
Divide mixture equally between 2 cake tins and place in pre heated oven. Bake for 25-30 mins or until golden brown on top.
Remove from oven and place on wire rack until cool.
Whip the double cream until thick and it holds its shape on its own.
Remove the top of the strawberries and slice into 3 pieces.
Spread the strawberry jam over the top of 1 of the cakes and arrange the strawberry pieces evenly over the jam covering the entire top.
Spread the whipped double cream over the bottom of the other cake and sandwich the 2 together. Dust the top with a little icing sugar.
Store the cake in the fridge and consume within 2-3 days. Great for BBQ pudding in the summer or as a treat on Wimbledon weekends!
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.