I baked mine in a preheated static 180c oven for 24 minutes and instead of using strawberry jam, I used lashings of blackcurrant jam to sandwich it together. I found the blackcurrant jam helped cut into the sweetness of the butter cream icing and filling. Ideally, make the cake the day before, as it really seems to improve in moistness and flavour.
The first time I made it was actually for Mothers Day.
I reserved some of the butter cream and added some purple food colouring, then piped on the flowers.