For the cake

8 oz. margarine, room temperature

12 oz. granulated sugar

1 lb. self-raising flour

2 tsp. baking powder (slightly raised)

4 eggs

14 fl. oz. milk

For the frosting and toppings

1 pt. double cream, chilled

1 tbsp. vanilla extract

4-6 oz. icing sugar, sifted

1 lb. strawberries, sliced (I usually use 2 (400g) punnets of strawberries)

1. Preheat the oven to 180º Celsius and line a 9 x 13 inch baking pan (or any large baking pan) with baking paper.
2. In a large bowl, cream the butter and sugar for 5 minutes or until the texture becomes light and fluffy.
3. In a separate bowl, sift together the flour and baking powder, then add half of it to the bowl with the beaten butter-sugar mixture alongside half of the milk and eggs. Mix well until completely combined.
4. Add the remaining ingredients, and mix thoroughly until you have a smooth and silky batter ensuring to scrape the bottom and sides of the bowl.
5. Pour the batter into the baking pan and spread evenly. Tap the pan on a flat surface a couple of times to release any air bubbles in the batter. Bake in the centre of the oven for 30-35 minutes or until a toothpick inserted comes out clean.
6. Remove from the oven and leave to cool on a wired rack. Once cool enough to handle gently remove the cake from the pan and cool completely on the wired rack.
7. Make the frosting by mixing the double cream, vanilla extract and 4 oz. of the icing sugar. Taste then add the remaining icing sugar if you prefer a sweeter frosting. Next, whisk together until the mixture starts to form soft peaks.
8. Spread the frosting evenly on the cake.
9. Next, position the larger strawberry slices on the outer side of the cake working your way in with the smaller slices.
10. To serve, cut into 12 equal slices.