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1
For the cake: Cream the butter and sugar together. Add the eggs and continue beating. Fold in the flour and baking powder. Keep stirring until you have a pliable, viscous cake batter.
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2
Butter the inside of two 20cm cake tins and pour half the batter into each. Cook at 180 degrees (360 Fahrenheit) for ten minutes, or until a toothpick inserted in the centre comes out clean.
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3
(Covered in clingfilm, the cakes keep well in the fridge for a day.)
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4
Fill the cake:
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5
Put the two cups of strawberries into a blender and pulse until they have become strawberry puree. Spread on top of one of the cake layers.
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6
Spread the jam on top of the pureed strawberries, and balance the other cake layer on top of that.
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7
Make frosting:
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8
Heat 3/4 cup of cream on the stove until bubbles begin to pop up at the edges and the cream is steaming.
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9
Put the chocolate chips into a heat-proof bowl, or tupperware, and pour the hot cream over this. Stir to melt as many of the chips as possible. Some will not melt, and as such you'll have a few lumps of white chocolate in the frosting. I liked this, but feel free to microwave the white chocolate cream on a low heat if you don't.
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10
Beat the remaining two cups of cream with vanilla until lightly whipped, and then fold into the white chocolate cream. Stir together but don't over-beat - the ganache might separate.
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11
Frost the cake, and serve.
