Preheat the oven to 180C/350F/Gas Mark 4.
Grease 2 x 20cm/8inch sandwich tins and line the bottom of the tins with a round of baking paper.
In a large mixing bowl, beat the eggs with the sugar until creamy and fluffy.
In a small bowl, combine the flour.
Transfer evenly to the two prepared sandwich tins.
Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool.
Spread some of the strawberry jam on the both sponges. Layer the bottom cake with freshly whipped cream and sliced strawberries. Add the second cake with the strawberry jam side facing the whipped cream. Then, dust with some icing sugar and decorate with some sliced strawberries.