Ingredients

• For the sponge:

• 340g butter, softened
• 340g caster sugar
• 6 eggs
• 3 tbsp milk
• 1 tbsp vanilla extract
• 340g self-raising flour

• For the buttercream frosting:

• About 125g raspberries
• 225g unsalted butter, softened
• 500g icing sugar
• 1 tsp vanilla extract
• 1/4 tsp sea salt flakes

• To assemble:

• 250g strawberries
• Small handful raspberries
• Fresh edible flowers