Preheat your oven to 180°C (160°C fan) and grease a 9×13-inch baking dish.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually fold in the self-raising flour until the batter is smooth.

Gently fold in the chopped strawberries.

Pour the batter into the prepared baking dish and spread it evenly. Bake for about 25 minutes or until a toothpick inserted into the centre comes out clean.

While the cake is baking, prepare the jelly mixture. Dissolve the strawberry jelly crystals in 300ml of boiling water, stirring until completely dissolved. Allow it to cool to room temperature.

Once the cake is done, remove it from the oven and use the handle of a wooden spoon to poke holes all over the cake.

Pour the cooled strawberry jelly mixture evenly over the cake, ensuring it fills the holes.

Let the cake cool completely, then refrigerate for about 30 minutes to allow the jelly to set.

Whip the double cream and icing sugar together until it forms stiff peaks.

Spread the whipped cream over the chilled cake.

In a separate bowl, mix the crushed digestive biscuits with any remaining chopped strawberries.

Sprinkle the strawberry and biscuit mixture over the top of the whipped cream.

Slice, serve, and enjoy your delicious Strawberry Crunch Poke Cake!