CAKE:

400grams butter, softened

400grams caster sugar

8 eggs

400grams Self Raising White Flour (or plain flour and 1.5 tsp baking powder)

4 tbsp water

4 tsp vanilla extract.

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1. Line two 20cm/8" round baking tins with parchment and pre-heat the oven.

2. Put the butter and sugar into a large bowl and beat together until light and fluffy.

3. Break the eggs into the bowl one at a time, beating well between each.

4. Sieve the flour into the bowl and mix it in. Add the water and vanilla and stir to combine.

5. Divide the mixture between the prepared tins and smooth the tops.

6. Bake in a pre-heated oven for 25-30 minutes.

7. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.

8. Turn out the cakes onto a wire rack and leave to cool.

9. Whip cream with tiny bit sugar and touch of rum extract

10. Cut strawberries in small pieces.

11. Layer cream and strawberries between two sponges decorate with lemon icing and fresh strawberries, drizzle with melted chocolate.

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