Jersey Strawberry and Jersey Black Butter Trifle

**Sponge Cake:** Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and line a round sponge tin.

Cream together the softened Jersey butter and caster sugar until light and fluffy.

Beat in the eggs one at a time, then gently fold in the mashed Jersey Royal potatoes.

Gradually fold in the sifted self-raising flour, alternating with the Jersey milk, until just combined. Be careful not to overmix.

Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Cool completely on a wire rack.

**Trifle Assembly:** Cut the sponge cake into cubes. If desired, lightly soak the sponge cubes in sweet sherry or orange juice.

In a trifle bowl or individual glasses, layer the sponge cubes, followed by a generous spread of Jersey Black Butter, strawberry jam, and then a layer of halved/quartered Jersey Strawberries.

Repeat the layers until all ingredients are used, finishing with a layer of strawberries.

Whip the Jersey double cream with the icing sugar until soft peaks form.

Spoon or pipe the whipped cream over the top layer of strawberries. Decorate with extra strawberries or a drizzle of Jersey Black Butter, if desired.

Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.