Strawberry Heart Dolly Cake

Preheat oven to 220°C.

In a large bowl, whisk together flour, baking powder, and salt.

Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gently stir in cold milk until just combined. Do not overmix.

Turn dough out onto a lightly floured surface and pat into a 2cm thick heart shape.

Use a heart-shaped cookie cutter to cut out biscuits.

Place biscuits on a baking sheet lined with parchment paper.

Bake for 12-15 minutes, or until golden brown.

Let biscuits cool completely.

While biscuits are cooling, hull and slice strawberries. Toss with granulated sugar.

In a chilled bowl, whip heavy cream with powdered sugar until stiff peaks form.

To make the strawberry glaze, combine strawberry jam and water in a small saucepan. Heat over low heat, stirring until smooth. Let cool slightly.

To assemble the cake, slice each biscuit in half horizontally.

Place the bottom half of a biscuit on a plate. Top with whipped cream and sliced strawberries.

Repeat layers with remaining biscuits, whipped cream, and strawberries.

Drizzle with strawberry glaze and garnish with edible glitter and heart-shaped sprinkles.