Preheat oven to 170°C, grease and lightly flour two 8 inch (20cm) round cake tins.

Cream butter and sugar until creamy and white then add the eggs one at a time and beat until incorporated.

Slowly add the flour mixed with the baking powder, a few tablespoons at a time and beat until incorporated.

Add the milk and orange juice alternatively, a little at a time. Stir in the orange zest and honey.

Divide the cake batter evenly between the two cake tins and bake for about 30 minutes. They’re done when you press down gently on the cake and it springs back. Switch the oven off and leave the oven door ajar with the cakes inside for another 10 minutes to cool slowly. (This stops them from sinking in the middle!).

Remove cakes from the oven and allow to cool for 15 minutes before turning out onto cooling racks to cool completely.

Beat the cream until stiff peaks form. Slice the strawberries in half or into rounds, or however you like!

Place one cake on a serving dish or cake stand and top with half the whipped cream, sprinkle with half the chopped almonds. Place the remaining cake on top and spoon on the remaining cream, top with the strawberries, chopped almonds and drizzle with honey.