Courting Cake

• 1/2 lb butter
• 1/2 lb caster sugar or 1/2 lb superfine sugar
• 4 eggs, beaten
• 3/4 lb self-raising flour
• 2 -3 tablespoons milk
• 10 fluid ounces heavy whipping cream
• 1/2 lb strawberry
• confectioners' sugar, to decorate

1. Pre-heat oven to 190u0b0C/375u0b0F.
2. Grease and line the bases of three 7-inch round cake tins.
3. Cream the butter and sugar together until pale and fluffy.
4. Gradually add the eggs, a little at a time, beating well after each addition.
5. Fold in the flour, and then add enough milk to give a soft dropping consistency.
6. Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through the cooking.
7. Turn out and leave to cool on a wire rack.
8. Whip the cream until it just holds its shape.
9. Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration.
10. Dredge the top with icing sugar and decorate with the reserved strawberries.

butter, caster sugar, eggs, flour, milk, cream, strawberry, confectioners

Taken from www.food.com/recipe/courting-cake-26830 (may not work)