Pre-heat oven to 180°C and grease a 20 cm spring form tin.

With a hand mixer, cream butter and sugar together until light and fluffy. Add the vanilla essence.

Add eggs one at a time, mixing one spoon of flour in after each egg. Add milk. Fold in remaining flour slowly.

Pour into greased tin and bake for ± 25 minutes, or until golden brown and a skewer comes out clean.

Turn out on to a cooling rack. When cold, slice in half widthways. Spread generously with strawberry jam and sandwich together.

Dust with icing sugar or castor sugar and serve.