Preheat the oven to 180°C. Grease and line two 20cm loose bottomed cake tins.
In a large bowl, beat the butter and caster sugar using an electric whisk until pale and fluffy.
Break the eggs into a small bowl and break up with a fork. Add to the butter and sugar mixture a little at a time, whisking throughly after each addition.
Sieve the flour and baking powder together and carefully mix into the butter mixture using the whisk on it's lowest setting. Using a metal spoon, gently fold in the chopped hazelnuts.
Divide the cake mixture evenly between the two tins and lightly smooth out the top. Bake in the oven for 20-25 minutes until risen and lightly browned. Remove from the oven and allow to cool completely an a wire rack.
To make the buttercream, beat the butter until pale using an electric whisk, then add the icing sugar and vanilla extract and beat until light, creamy and smooth. Add a tablespoon of just boiled water and whisk further to soften and loosen up a little.
Chop 200g of the strawberries into small pieces, place in small bowl and stir in the jam.
Spread with a third of the buttercream. Spread the strawberry mixture thickly on top. Place second cake half on top to sandwich.
Spread the remaining buttercream on top and around the sides.
To decorate, pile up whole and halved strawberries on top and scatter with the toasted hazelnuts. The strawberries look pretty if the stalks are left in.
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