- Heat the oven to 160 degrees
- Make sure the Echte Boter and eggs are at room temperature.
- Cream the butter and sugar together in a mixer till pale and fluffy
- Add the eggs one by one mixing gently
- Add the salt
- Fold in the flour a spoonful at a time
- Make sure the batter is gently and evenly mixed
- Pour the batter into a 23cm diameter cake tin
- Bake in the oven for 60 minutes
- Allow the cake to cool
- Slice the strawberries thinly
- Whip the cream and vanilla sugar till firm
- Add the mascarpone and beat through
- Slice the sponge in half
- Spread half the cream over the bottom half of sponge and cover with half the sliced strawberries
- Sit the top sponge layer on top of the first layer
- Spread the remaining cream on the top of the cake and cover with the remaining strawberries
- Allow the cake to rest in the fridge before slicing
- Time to party!