Preheat your oven to 180°C fan (200°C conventional) and grease a 12-hole mini cake tin with butter or cooking spray.

In a large mixing bowl, cream together the room-temperature butter and caster sugar for about 5 minutes until light and fluffy.

Incorporate the eggs one at a time, mixing well and adding a tablespoon of flour with each egg to prevent curdling.

Fold in the sifted self-raising flour and milk gently until just combined.

Spoon the batter into the prepared cake tin, filling each hole about three-quarters full, and bake for 15–18 minutes.

Allow the mini cakes to cool in the tin for approximately 15 minutes before turning them out onto a wire rack.

Whip the chilled double cream until soft peaks form, about 3–4 minutes.

Once cooled, slice each mini cake in half horizontally, spread strawberry jam on the bottom half, add whipped cream, and press the top half down.

Dust with icing sugar and add any desired garnishes before serving.