Preheat your oven to 180ºC/350ºF/Gas 4. Grease two 18cm diameter cake tins and line them with baking paper. Cream together the Lactofree® spreadable and the sugar in a bowl until the mix is pale and fluffy. Gradually beat in the eggs and stir in the vanilla extract. Fold in the flour using a large metal spoon or spatula. If necessary, add a little dairy drink to the mix so the batter has a soft dropping consistency. Evenly divide the mixture between both cake tins and gently spread out with a spatula until mixture is level. Bake for 20-25 minutes, or until the cakes turn golden-brown on top and a skewer comes out clean when inserted into the middle of the cake. Remove from the oven and set aside for 5 minutes to cool. Once cool, remove from each cake from its tin and peel off the paper. Place onto a wire rack ready for the filling.
De-hull the strawberries and slice them in half. Pour the Lactofree cream into a bowl and whisk vigorously until firm. Spread the top of the bottom sponge layer with jam and top off with the sliced strawberries/raspberries. Spoon the whipped cream over the top until the entire surface is covered. Place the upper sponge layer on top of the filling and press down gently to secure it to the rest of the cake.