Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line four 8" cake tins
To make the sponge cream together the butter and the caster sugar. Add the eggs, two at a time and mixing between each addition, and whisk in the vanilla extract
Fold in the self raising flour
Split the mixture in half and colour one half pink with the food colouring as well as mixing in the strawberry flavour oil
Divide the pink mixture between two of the cake tins and the vanilla mixture between the remaining two cake tins
Bake the sponge for around 20 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
Make the vanilla buttercream by mixing the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon
Put the first layer of sponge on a cake stand and spread strawberry jam over it
Continue sandwiching the layers together in alternate colours with strawberry jam between each one
Spread the buttercream over the top and sides of the sponge using a palette knife
Arrange the strawberries on top of the cake, then sprinkle over the white chocolate chips