Grease two 20cm (8 in) cake tins and line with baking parchment.
In a bowl beat together the sugar and butter until light and fluffy. Add the eggs one at a time and beat until pale and creamy. Mix in the rose water then sift in the flour and baking powder, folding to fully incorporate. Divide the cake mixture evenly then gently smooth the surface of the cakes.
Bake in the preheated oven for 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely.
For the jam:
Place the strawberries in a bowl and pour over the lemon juice. Set aside for one hour.
Transfer the strawberries to a large saucepan then add the sugar. Cook and stir over a low heat for 10 to 15 minutes until the sugar has dissolved. Increase the heat and boil for 4 minutes, stirring occasionally.
Remove from the heat and add the rose water, add more if you desire. Leave to cool for about 10 minutes, then using a spoon remove any scum that has formed.
Using an electric mixer whip up the cream until stiff peaks form.
Place on cake upside down onto your serving plate and spread with the jam. Top with the second cake and pipe or spread the whipped cream on top and add the fresh strawberries/raspberries. Serve and enjoy!
You may have some strawberry jam leftover from this recipe, if so, transfer to sterilised jam jars, seal tightly and store until needed.