Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). Put the rack in the middle of the oven.

Butter 2 x 20cm / 8" cake pans (Note 2). Line the base with baking paper.

Place Wet ingredients in a bowl and whisk to combine.

Place Dry ingredients in a bowl and use a handheld beater on speed 1 (slowest) to quickly whisk.

Add 1/3 of the butter, then put the beater whisk in the butter, and mix using speed 1. Once the butter is incorporated a bit, speed up to 5 and whisk for 10 seconds.

Add another 1/3 of the butter then repeat, then add remaining butter and repeat again. It should look like wet sand (see video / photos in post).

Add half the Wet mixture, beat until incorporated. Add remaining Wet mixture, then beat on speed 5 (medium) until almost completely smooth.

Divide between cake pans, smooth surface (it levels out in the oven), then bake for 25 minutes.

A skewer inserted into the middle should come out clean but moist.

Cool on cooling rack for at least 15 minutes then remove cake from pan.

Optional: Use a serrated knife (I use a bread knife) to cut the top off each cake to make it completely flat. This makes neat layers when you cut into the cake.

Place cream, vanilla and sugar in a bowl. Beat on high with a handheld beater or stand mixer until firm peaks form.

If piping little swirls around the edge like in the photos, transfer 1 cup of cream into a piping bag fitted with a large star nozzle.

Place a cake on a serving platter. Spread a thin layer of cream over the top.

Cover with strawberries, cut side down.

Top with 1/3 of the cream.

Place 2nd cake on top. Cover top and sides with remaining cream. Pipe cream around the edge.

Decorate with remaining strawberries, as desired.