Method

• 1.
  Preheat oven to 160°C. Grease base and sides of three 20cm round cake pans and line with baking paper.

• 2.
  Place butter and sugars in a stand mixer fitted with the whisk attachment and whisk until pale and fluffy. Add eggs, 1 at a time, whisking between each addition, until well combined. In 2 batches, fold through flour, mixed spice, almond, milk and sour cream until combined. Divide among prepared pans. Bake, swapping pans halfway, for 45 minutes or until a skewer inserted into the centre of a cake comes out clean. Stand for 20 minutes to cool, then invert onto wire racks to cool completely
• 3.
  To make strawberry balsamic glaze, chop 250g strawberries and add to a saucepan with extra 2 tsp caster sugar, 1 tbs balsamic vinegar and 3 tsp water. Place over medium-high heat and bring to a simmer, stirring occasionally, for 5 minutes or until strawberry is broken down and thickened. Stand to cool slightly.
• 4.
  Using a serrated knife, trim tops from each cake to make them level.
• 5.
  Place 1 cake on a cake stand and top with one-third cream. Thinly slice remaining 500g strawberries and toss in a bowl with remaining 2 tsp balsamic vinegar. Layer one-third strawberry mixture over cream and drizzle with a little strawberry balsamic glaze. Repeat layering, finishing with strawberry mixture and more glaze. Serve with remaining glaze.