Prepare the Tin and Oven: Preheat your oven to 170°C (150°C fan). Grease a 20cm (8-inch) round cake tin and line the bottom and sides with baking parchment. In a small saucepan, gently melt the butter with the milk and vanilla extract, then set aside to cool slightly.

Whip the Eggs and Sugar: Add the eggs and caster sugar to a large, heatproof bowl (the bowl of your stand mixer is ideal). Set it over a saucepan of simmering water (a bain-marie), ensuring the bottom of the bowl doesn't touch the water. Whisk continuously until the sugar has dissolved and the mixture is warm to the touch (around 40°C).

Reach the Ribbon Stage: Remove the bowl from the heat and, using an electric mixer or stand mixer with the whisk attachment, beat on high speed for 8-10 minutes. The mixture will become very pale, thick, and triple in volume. You've reached the crucial ribbon stage when you can lift the whisk and the batter falls back in a thick ribbon that sits on the surface for a few seconds before melting back in.

Fold in the Flour: Sift the plain flour over the egg mixture in two or three additions. Using a large metal spoon or spatula, gently fold the flour in until just combined. Be careful not to knock the air out. What works best for me is a figure-of-eight motion, cutting through the middle and scraping around the sides.

Incorporate the Butter Mixture: Take a large spoonful of the batter and mix it into the cooled butter and milk mixture. This lightens the butter mixture, making it easier to incorporate. Gently pour this back into the main batter and fold through carefully until just incorporated.

Bake the Sponge: Pour the batter into your prepared tin and smooth the top. Bake for 25-30 minutes, or until the cake is golden, has started to pull away from the sides of the tin, and a skewer inserted into the centre comes out clean.

Cool Completely: Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack. Peel off the baking parchment and leave it to cool completely. This can take at least an hour.

Prepare the Fillings: While the cake cools, make the syrup by gently heating the water and sugar in a small pan until the sugar dissolves. Set aside to cool. For the cream, pour the cold double cream, sifted icing sugar, and vanilla into a large bowl and whip until it holds firm peaks.

Assemble the Cake: Once the cake is completely cool, use a serrated knife to carefully slice it in half horizontally. Place the bottom layer on your serving plate. Brush it generously with half of the sugar syrup. Spread about a third of the whipped cream over the sponge. Arrange a layer of sliced strawberries on top.

Finish and Decorate: Place the top layer of the cake on, and brush with the remaining syrup. Use the remaining cream to cover the top and sides of the cake, using a palette knife for a smooth or textured finish. Decorate the top with the remaining whole or halved strawberries.