Preheat the oven to 190°C (gas mark 5). Grease and base-line 2 x 18cm sandwich tins.
Cream together the butter and sugar, until light a fluffy.
Gradually add the vanilla extract and beaten egg.
Fold in the sifted flour, adding a little milk to loosen the mixture.
Divide between the two prepared tins and smooth the top with a palette knife.
Bake for 20 minutes, when they feel springy to touch. Remove from the tins and leave to cool completely.
Spread one cake with the jam, then whipped cream, and top with slices of strawberries.
Place the other cake on top and sprinkle with caster sugar.
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