Preheat your oven to 150°C. Grease a 22cm non-stick springform cake tin with butter, then line with baking parchment.

Beat the 165g butter and caster sugar using an electric hand whisk until fluffy. Add the eggs one at a time, beating as you go on a low setting. Add the seeds from one vanilla pod (save the other for the buttercream), plus the salt and combine.

Using a hand whisk, combine the flour and baking powder in a separate bowl, to ensure even distribution of raising agent.

Add the flour and the 210ml of milk gradually to the butter and sugar mix, alternating between them adding one then the other and beating with the electric whisk as you go, until they are thoroughly combined and you have the desired consistency.

Pour the batter into the tin, and smooth the top with a spatula. Bake for 1 – 1:15 hours, until a skewer comes out clean and the cake is cooked through.

Leave to cool on a wire rack.

While the cake is baking, prepare the filling and icing.

Whip the 700ml of double cream using an electric whisk until thick and fluffy.

Slice the tops off the strawberries, and chop them into chunks for the filling. I use a mixture of halved strawberries for the inside of the cake, and quarters to decorate the cream on the outside.

To make your vanilla buttercream icing, place the 100g butter and 275g icing sugar in a large mixing bowl and beat with an electric whisk until thoroughly combined, for a few minutes. Add the milk slowly as you go, and scrape in the seeds from the remaining vanilla pod.

When the cake has cooled, slice it in half and fill the middle with the whipped cream and strawberries.

Using a palette knife, ice the top of the cake with the buttercream icing and decorate as you please (you may want to keep a few strawberries back for the top).

Best eaten on the day of making. This cake will keep for a day or so afterwards wrapped in the fridge (it needs to be kept chilled due to the fruit and cream).