Method (cakes)

1. Pre-heat oven to 180 ºC fan and line two round 8 inch cake tins with grease proof paper.
2. In a medium sized mixing bowl, sift in the flour, xanthan gum, sugar, baking powder and bicarbonate of soda. Mix to combine.
3. Mix the oil, dairy-free milk and vanilla in a separate bowl, then  pour into the dry ingredients.  Mix with a spatula until smooth, and there are not lumps of flour in the batter.
4. Equally divide the cake batter between the lined tins.
5. Place into the middle of the oven and bake for 30-35 minutes, or until a skewer inserted down the middle of the cakes comes out clean and they are springy to the touch.
6. Remove the cakes out of the tins and place on a cooling rack. Take them out of the tins as soon as possible to prevent excess moisture, which can make the cakes very soggy.

Method (cream)

1. Pour the cream into a large mixing bowl, and whip on high speed until soft peaks form. I use a stand mixer with a balloon whisk attachment. You can also do this with a electric hand whisk.
2. Add in the cream cheese and vanilla, then whip on high speed until a firm cream forms. This will take about 2-4 minutes.

Assemble

1. Place one of the cakes on a cake stand or serving plate.
2. Apply a thin layer of the cream then add on a layer of thinly sliced strawberries. Make sure the strawberries are dry, by drying them on some kitchen paper before adding to the cake. 
3. Add some strawberry jam, then spread on another layer of cream.
4. Place the other sponge cake on top, and spread the rest of the cream over the entire cake.
5. Place the cake into the fridge to chill. as this is a fresh cream ‘frosting’, you might even want to place the cake in the freezer to firm up before adding on the extra decorations.
6. Transfer any left over cream to a piping bag fitted with a wilton 2d tip (or any open star tip nozzle), and pipe a swirl boarder around the top edge of the cake.
7. Decorate the cake with whole and sliced strawberries and a sprinkling of icing sugar.