Flip onto a cooling rack and go away to chill fully.
To make the filling, beat the 100g softened butter till easy and creamy, then step by step beat in 140g sifted icing sugar and a drop of vanilla extract (in case you’re utilizing it).
Unfold the buttercream over the underside of one of many sponges. Prime it with 170g strawberry jam and sandwich the second sponge on high.
Mud with somewhat icing sugar earlier than serving. Maintain in an hermetic container and eat inside 2 days.