How to Make it
Preheat the oven at 180°C. Grease a set of miniature cake moulds and dust with flour.
Put the butter into a mixing bowl and beat with a wooden spoon until pale and creamy. Gradually fold in the sugar and beat until light and fluffy.
Crack the eggs into a small bowl and whisk together, then whisk in the vanilla extract. Very slowly add the eggs and vanilla mixture to the butter and sugar, a tablespoon at a time. Scrape down the sides of the bowl and beat in completely. Sift the self-raising flour onto the batter, stopping frequently to ensure you fold it thoroughly.
Divide the batter between the mini cake moulds, filling then three-quarters of the way up, then smooth the tops with the back of a warm teaspoon.
Bake on the middle shelf of the preheated oven until golden brown and risen – check by inserting a wooden skewer, if it comes out clean, the cake is ready. Allow to rest for a few minutes, then remove from moulds and place on a cooking rack.
To make the buttercream: cream the butter, sugar and vanilla extract together until pale and glossy.
Carefully cut each cake in half. Spread the cut side of the bottom with the buttercream and the cut side of the top with a spoon of Annabel’s Strawberry Conserve, then sandwich together. Dust the tops with icing sugar to serve.
Photography: Amber Kirby