Heat the milk and butter

• Warm the milk with the butter in a saucepan until the butter melts.
• Keep warm off the heat.

Make the cake batter

• Whisk the eggs with the sugar and vanilla until pale and thick.
• Sift in the flour, baking powder and salt, then fold gently.
• Pour in the warm milk and butter and fold until smooth.

Bake the cake layers

• Divide the batter between greased and lined cake pans.
• Bake at 175 °C until a skewer comes out clean.
• Cool in the pans, then turn out onto a rack.

Whip the cream

• Whip most of the cream with the powdered sugar to soft peaks.
• Whip the remaining cream with the cocoa powder for the chocolate cream.

Fill the cake

• Spread strawberry jam over the first cake layer.
• Add a layer of whipped cream and sliced strawberries.
• Stack the remaining layers and coat the cake with whipped cream.

Decorate the Jellycat face

• Pipe the chocolate whipped cream for the ears and face details.
• Use melted chocolate for the eyes, nose and mouth.
• Finish with fresh strawberries.

Chill and serve

• Chill the cake until the cream is set, then slice.