200g natural sweetener
450g self-raising flour
4 tbsp baking powder
500g butter, room temperature
1 ½ cups sugar-free jam
400ml double cream, whipped
Fresh strawberries, thinly sliced
Preheat the oven to 180°C.
Using buttered baking paper grease the edges of 2x20cm cake tins and line bottom with baking paper.
In a food processor cream natural sweetener and butter until smooth. Add eggs one at a time. Add flour and baking powder.
Pour mixture evenly between two cake tins and smooth with a spatula. Bake cakes for 20-30 minutes or until golden brown. Allow sponges to cool.
Spread one sponge with sugar-free jam. Add the thinly sliced strawberries and spread with cream.
Place the second sponge top side up. Top with fresh strawberries.