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To arrange the cakes, set aside the uncut cake. Place one cake (with a hole in it) on a cake board, stand, or flat serving plate. Top with a layer of white buttercream and jam.

The cake will keep in an airtight tin in a cool place for 3 days (do not place in the fridge). It is best decorated on the day of serving as the cut strawberries will bleed into the icing over time.