(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides and line the base of 2 x 23cm loose-bottomed cake tins.
Sift flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then whisk using a hand-blender for 2 mins until thick and creamy.
Spoon mixture into cake tins and bake for 35–45 mins until risen and cooked through. Remove and leave to cool for 15mins in the tin, then remove and leave to cool completely on a wire rack.
While cakes are cooling, make the filling: beat together the spread, icing sugar and vanilla in a mixing bowl, cover and leave to firm up in the fridge until needed.
Spread the jam evenly over one half of the cake, followed by two-thirds of the cream mixture. Top with the second cake, spread the whipped Elmlea Double on top and decorate with the strawberries.