Cream butter and sugar together in a large bowl. Beat in eggs, one at a time. Add vanilla.

Fold in flower, a bit at a time. When completely mixed, add milk slowly until batter is more fluid (it should be slightly pourable- like a thick pancake mixture, instead of bread-like.)

Pour just under halfway to the top of six generously greased 4 x 1 3/4" springform pans, and bake in a preheated oven at 350 degrees until slightly brown, and a toothpick inserted into the middle comes out clean - about 15 minutes.

Let cool 10 minutes, and transfer to cooling rack.

Add strawberry jam to the top of one cake, and stack other on top.

Ice and decorate!

You may have batter leftover for 1-2 additional mini cakes (4 pans worth if filled under half) depending on your pan.