Ingredients

• 4 large free-range eggs
• 225g/8oz self-raising flour
• 225g/8oz caster sugar
• 225g/8oz butter or baking spread
• softened and chopped
• plus extra for greasing
• 1 unwaxed lemon
• finely grated zest only
• 1 level tsp baking powder
• 500g/1lb 2oz strawberries
• hulled (leaving 3 whole)
• 450ml/16fl oz double cream
• whipped
• 6 tbsp lemon curd

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Line two 20cm/8in sandwich tins with discs of non-stick baking paper and grease well.
• Put the eggs
• flour
• sugar
• butter
• lemon zest and baking powder in a bowl and beat until smooth and combined. Divide between the tins and level the top.
• Bake for about 25 minutes
• or until the cake is well-risen
• golden and shrinking away from the sides of the tins. Set aside to cool for 15 minutes in the tins. Remove from the tin onto a wire cooling rack and allow to cool completely.
• Cut the three or four whole strawberries in half through the stalk and set aside to decorate. Slice the remaining strawberries.
• Slice each cake in half horizontally and sit one slice on a cake stand. Spread with a quarter of the whipped cream
• then 2 tablespoons of lemon curd
• then a third of the sliced strawberries.
• Continue layering the cake. Finish with a large dollop of cream in the centre of the top slice
• then decorate with the reserved green-topped strawberries. Cut into wedges to serve.