Preheat the oven to 180C/160C Fan/Gas 4. Grease the tins with butter and line the bottom of the two 20cm sandwich tins with greaseproof paper.
Place the softened butter in a mixing bowl and cream using the paddle attachment.
Reduce the speed of the mixer and slowly pour the maple syrup down the side until all blended.
Next alternate between the addition of the eggs and sifted dry ingredients. Mix until all combined. Careful not to over mix.
Spoon the mixture into the prepared sandwich tins and place them in the middle shelf of a hot oven. Bake for 20 minutes or until fully cooked. You will know when they are done as they will look golden brown and be springy to touch.
Cool slightly on a wire rack for about 5 minutes before removing them from the tins. Allow the cakes to completely cool before decorating.
Place one cake on a cake plate and spread the strawberry jam followed by the whipped cream (if using) and sandwich together with the top layer. Decorate with fresh strawberries cut in half and dust with icing sugar. By cutting the strawberries in half, it makes them easier to arrange on the cake and it is more visually appealing.