Ingredients
1 cup butter
1 cup sugar
4 eggs, beaten
1 1/2 cup self-rising flour
2-3 tablespoon milk
10 ounces whipping cream
1 cup strawberries, sliced (or raspberries)
confectioners sugar
Preparation
-Grease and flour three 7" round cake tins.
-Cream butter and sugar together until pale and fluffy.
-Gradually add eggs, beating well after each addition.
-Fold in flour, and add just enough milk to give a soft dropping consistency.
-Divide mixture evenly between the cake tins and bake 375’ for 25-30 minutes, until top springs back lightly when touched. Cool on wire racks.
-Whip cream until it just holds its shape. Sandwich the layers together with the cream and berries, saving a few for decoration.
-Sprinkle top with confectioner’s sugar and decorate with the remaining berries.
