Grease two cake tins with butter. Line them with baking paper. This stops the cake from sticking. Preheat the oven to 180°C so it is ready.

Place softened butter and sugar in a bowl. Beat until light and fluffy. This step makes the cake soft and airy.

Add eggs one at a time. Mix well after each egg. If the mixture looks curdled, add a spoon of flour to fix it.

Sift flour and baking powder into the bowl. Fold gently using a spatula. Do not overmix, or the cake will become dense.

Add milk and mix gently. The batter should be smooth and soft. It should drop easily from a spoon.

Pour the batter evenly into both cake tins. Smooth the tops with a spatula. This helps the cakes bake evenly.

Place the tins in the oven. Bake for about 25 minutes. The cakes should be golden and spring back when touched.

Remove from the oven and let them cool in tins for 10 minutes. Then place them on a cooling rack. Let them cool completely.

Place one cake on a plate. Spread strawberry jam evenly on top. Do not use too much, or it will spill out.

Spread whipped cream or buttercream over the jam. Keep it smooth and even for the best look.

Place the second cake layer on top. Press gently. Make sure it is aligned and neat.

Dust the top with icing sugar. This gives a classic bakery-style look. Slice and serve.