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1
Preheat the oven to gas 4, 180C, fan 160C Butter and line the bases of 3x20cm (8in) round sandwich tins with nonstick baking paper.
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2
Beat two thirds of the cake ingredients together in a large bowl using a stand mixer or an electric beater until you have a smooth batter.
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3
Divide equally between the tins and level the top of each.
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4
Put the oven and bake for 30 minutes, or until a skewer comes out clean and the sponge is golden.
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5
Make up the remaining mixture and cook it as soon as the others are out.
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6
Once the sponges have cooled for a few minutes, tip onto a cooling rack and leave until completely cold.
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7
Meanwhile, make the buttercream by beating the ingredients together.
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8
Once the sponges are cold, put one on the base of your presentation plate or stand and spread with a little buttercream, followed by the strawberry jam.
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9
Slice the strawberries and arrange them on top.
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10
Add another layer of sponge, then spread on more buttercream and the next flavour of jam followed by the blueberries.
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11
Add the final layer of sponge, then top with the remaining buttercream, smoothing it out or making it wavy.
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12
Top with more berries, but don't overdo it, or it will be hard to cut!
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13
Dust with icing sugar if you like.
