Gluten-free strawberry Victoria Sponge

In honour of St George's Day, James Tanner is putting a twist on a British classic - gluten-free strawberry Victoria sponge.

Serves 8

Ingredients:

225g butter, softened225g caster sugar4 large free range eggs, beaten2 drops vanilla extract3 tbsp milk225g brown rice flour1 heaped tbsp gluten free baking powderPinch of crushed sea salt4 tbsp strawberry jam250ml whipping cream, lightly whipped150g fresh strawberries, cut into quarters

To decorate:

8 strawberries, halved75g blueberries, to decorate

Method:

• Preheat the oven to 180°C/ 350°F/gas mark 4

• Grease and line two 20cm sponge tins with baking parchment.

• Cream the butter and caster sugar until light and fluffy. Gradually add the beaten eggs, vanilla and milk.

• Sift and mix in the flour, baking powder and salt. Whisk together until pale and smooth. Divide the cake mixture into the tins and bake for 20-25 minutes until risen. To check the sponge is cooked insert a cocktail stick if it comes out clean the cake is cooked.

• Cool on a wire rack. When completely cool spread the jam onto the base of one sponge. Spread half the cream on top of the jam and sprinkle with strawberry quarters.

• Sandwich with the second sponge. Spread the remaining cream over the top and decorate with strawberries and blueberries.

• Top with remaining cream, swirling decoratively with a palette knife. Decorate with strawberries and blueberries.

*Serve immediately, or refrigerate until required. Remove from the fridge 30 minutes before serving.