Victoria Sponge Sandwiches

• 200g self-raising flour
• 200g margarine (softened)
• 4 medium eggs
• 1 teaspoon vanilla extract
• 1/2 or 3/4 cups (if you want less sweet) of @natvialiving new stevia symbiotic sweetener
• Fresh strawberries, sliced, for filling and decoration

For the filling:

• 200ml double cream
• 2 tablespoons of @natvialiving new stevia symbiotic sweetener.

1. Preheat your oven to 180°C (350°F). Grease and line two 20cm (8 inch) round cake tins with parchment paper.
2. In a mixing bowl, cream together the margarine and @natvialiving new stevia symbiotic sweetener until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
4. Sift in the self-raising flour and gently fold it into the mixture until you have a smooth batter.
5. Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula.
6. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and spring back when lightly pressed.
7. Remove the cakes from the oven and leave them to cool in their tins for 5 minutes before transferring them to a wire rack to cool completely.
8. While the cakes are cooling, prepare the filling. Whip the double cream until soft peaks form, then sweeten to taste with @natvialiving new stevia symbiotic sweetener.
9. Once the cakes are completely cool, spread a layer of whipped cream onto one of the cakes, then arrange sliced strawberries on top.
10. Place the second cake on top and dust with icing sugar if desired. Decorate with additional sliced strawberries.
11. Slice and serve.