Strawberry chequerboard loaf

1.Preheat oven to 180°C/160°C fan-forced. Grease three 19cm x 9cm (base measurement) loaf pans. Line the bases with baking paper.

2.Using an electric mixer, beat butter, sugar and vanilla essence in a medium bowl until light and creamy. Add eggs, one by one, beating lightly after each addition. Transfer mixture to a large bowl. Stir in the flour and milk in 2 batches until combined. Divide mixture equally among 3 bowls. Tint one portion pink and add half the strawberry essence, tint one portion red and add the remaining strawberry essence, and leave the remaining portion white. Spread each cake mixture into one of the prepared pans. Level surfaces.

3.Bake for 25 minutes or until a skewer inserted at centres comes out clean. Cool cakes in pans for 10minutes. Turn out onto wire racks to cool completely.

4.Make buttercream: Using an electric mixer, beat butter in a medium bowl until white in colour. Gradually beat in half the icing sugar, then gradually add the milk. Add remaining icing sugar; beat until smooth and spreadable.

5.Using a long serrated knife, trim sides and top of each cake until even. Cut each cake lengthwise into 3 even strips. Arrange strips, alternating the colours, to make a loaf, brushing each piece with jam. Gently press top and sides of loaf to secure pieces together. Spread with butter cream; top with strawberries.