I creamed the Stork and sugar.
Added the eggs and vanilla extract and mixed again.
Sieved the flour and mixed until light and fluffy.
Baked in the oven for 35 minutes at 180°.
Let cool on a wire tray.
For the buttercream i mixed the mixed 500 grams Stork and 1000 grams icing sugar on a low speed until creamy.
Then I turned to high speed until it turned to a white colour and was soft.
I then filled my cake with buttercream and strawberry conserve and decorated the rest of the cake.