Ingredients:

For the sponge:

220g Caster sugar
220g Self raising flour
220g margarine
4 medium free-range eggs, beaten
1tsp vanilla extract
½ tsp lemon extract
Icing sugar to dust

For the buttercream:

220g unsalted butter, well softened
500g icing sugar
1tsp vanilla extract
2 tbsp semi-skimmed milk

Method:

Preheat the oven to 190C
In a large bowl or food mixer, beat together the margarine and caster sugar until light, fluffy and creamy. Add some of the eggs, mix well and then add a tablespoon of the flour, mixing until well combined. Repeat this until all the egg has been added then gently mix in the rest of the flour. Add the vanilla and lemon and divide between two greased and lined 23cm cake tins.
Bake in the oven for 23-30 minutes, until slightly springy and a skewer comes out clean. Leave in the tins for 5-10 minutes and turn out onto a wire rack to cool.

While the cake is baking, make the buttercream icing.
In a large bowl or mixer, beat  the  butter and roughly a quarter of the sugar together until creamy. Keep adding the sugar, in the same quantities and beat again before adding more. Add the vanilla extract and milk and beat well until soft and creamy.  Cover and set aside until the cake is ready to assemble.

When the cake is cool, but still very slightly warm to the touch, spread the bottom of one with a thin layer of strawberry jam and the other with a generous covering of the buttercream. Sandwich the two halves together and dust the top with icing sugar. Serve immediately. In an airtight container, this cake should keep for up to four days. But I doubt it will have the chance…