Ingredients
140g/4½oz butter
175g/6oz caster sugar
3 eggs, preferably free-range
110g/4oz rice flour
50g/2oz ground almonds
1½ tsp gluten-free baking powder
1 tsp xanthan gum
1 tbsp milk
For the filling
300ml/10fl oz whipping cream, softly whipped
225g/8oz fresh strawberries, sliced
caster sugar, for dusting
You will also need
2 x 18cm/7in sandwich tins

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease the two cake tins and dust with rice flour, then line the base of each with a round of greaseproof paper.
3. Cream the butter, gradually add the sugar and beat until pale, light and soft. Add the eggs, one at a time, and beat well between each addition. (If the butter and the sugar are not creamed properly and if you add the eggs too fast, the mixture will curdle, resulting in a cake with a heavier texture.)
4. Sift the rice flour, ground almonds, baking powder and xanthan gum together and stir in gradually. Mix all together lightly and add the milk to moisten.
5. Divide the mixture evenly between the tins and make a slight hollow in the centre. Bake for about 20-25 minutes or until a skewer inserted into the centre comes out clean. Turn the cakes onto a wire rack and leave to cool.
5. Sandwich the cakes together with the whipped cream and sliced strawberries. Dust with sifted caster sugar. Serve on an old-fashioned plate with a doily.
6. For a change, homemade raspberry jam, chocolate spread and cream or even bananas and cream are also delicious.