Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. This makes it super easy to lift the cakes out later.

Grab a big mixing bowl and toss in the flour, sugar, buttery spread, eggs, baking powder, and salt. Using an electric mixer, beat everything together until you have a smooth and fluffy batter. No need to overthink it—this cake is all about simplicity!

Pour the batter evenly into your two prepared pans. Use a spatula to level out the tops so they bake evenly. Pop the pans into the oven and bake for 25–30 minutes or until the cakes are golden brown and spring back when lightly pressed.

Once baked, let the cakes cool in the pans for about 10 minutes. Then, turn them out onto a wire rack and peel off the parchment paper. Let them cool completely before assembling.

While the cakes are cooling, whip the heavy cream until it forms soft peaks. This will be the creamy layer that pairs so perfectly with the sweet jam.

Place one cake layer on a serving plate. Spread a generous layer of strawberry jam over the top, followed by a thick layer of whipped cream. Gently place the second cake layer on top.

Sprinkle a little sugar over the top of the cake for a simple, classic finish. If you’re feeling extra fancy, you could even dust it with powdered sugar or add a few fresh strawberries.