Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and grease and line two 8" sandwich tins (that are at least 2" deep)
To make the sponge, mix together the caster sugar and baking spread using an electric mixer until it is light and fluffy, about 3 minutes
Whisk in the eggs and vanilla extract until well combined
Then gently mix in the self raising flour
Divide the mixture between the tins. You can do this by eye, or use scales for accuracy
Bake them for 35-40 minutes or until they are golden brown and a skewer inserted in the middle comes out clean
Once the sponges are baked, remove from the oven and leave to cool for 15 minutes in the tin. Then run a butter knife around the edges of the tin to loosen them, then carefully tip them out onto a cooling rack and leave to cool completely
To make the filling use an electric hand whisk or food mixer to whisk together the mascarpone cheese, double cream, vanilla extract and icing sugar until thick
Put one of the sponges on your chosen cake stand or serving plate and pipe the filling around the edge. Fill the middle with the strawberry jam, then add some fresh chopped strawberries over it
Top with the second sponge and pipe the remaining filling on top of the cake
Add the fresh strawberries on top of the cream all around the edge of the cake, and sprinkle the freeze dried strawberries in the centre
Store leftovers in an airtight container in the fridge and eat within 2 days