1. 1

   Step 1: Heat the oven to 170°C fan. Grease the base of two 18 cm tins, line them with baking paper, and leave the sides ungreased so the sponge can climb.

2. 2

   Step 2: Toss the strawberries with the 2 tablespoons of sugar and set aside at room temperature to macerate and release their juice.

   Macerate berries: 1:00:00

3. 3

   Step 3: Whisk the eggs and 120 g sugar in a bowl over barely simmering water until the mixture reaches about 40°C and the sugar dissolves.

   Warm eggs: 05:00

4. 4

   Step 4: Move off the heat and whisk hard until the batter is pale, tripled in volume, and leaves a ribbon that holds on the surface for 3 seconds, about 6 minutes.

   Whip to ribbon: 06:00

   If the ribbon sinks straight away, keep whisking.

5. 5

   Step 5: Sift the flour over in three additions and fold gently with a spatula each time, stopping as soon as it disappears.

6. 6

   Step 6: Fold a scoop of the batter into the warm milk and melted butter, then return that to the main bowl and fold through, keeping the foam intact.

7. 7

   Step 7: Divide between the tins, smooth the tops, and bake for 22 to 25 minutes until springy and just pulling from the sides.

   Bake sponges: 25:00

8. 8

   Step 8: Drop each tin from 20 cm onto the counter to stop the sponge shrinking, then cool in the tins for 10 minutes before turning out onto a rack.

   Cool in tin: 10:00

9. 9

   Step 9: Whip the cold cream with the 45 g sugar to soft, billowing peaks. Stop before it stiffens or the cake will feel heavy.

   Soft peaks only — it should just hold a gentle curl.

10. 10

    Step 10: Layer sponge, cream and strawberries twice, then crown with more cream and the prettiest berries. Chill for at least 1 hour before slicing.

    Chill cake: 1:00:00

Artwork: Original illustration for Happy Little Kitchen. This recipe is original to Happy Little Kitchen and has been written and cooked by hand — it has not been tested in a professional test kitchen.