Strawberries and Cream Cake

Ingredients

• 175g butter, at room temperature
• 175g caster sugar
• 175g white self-raising flour
• 25g cornflour
• 3 free-range eggs, beaten
• 1 ½ tsp vanilla extract
• ½ lemon, zest only
• ¼ tsp fine salt
• 2 tbsp milk
• 450g strawberries
• 2 tbsp caster sugar
• 1 tsp lemon juice
• 600ml whipping cream
• 4 tbsp icing sugar
• 2 tbsp mascarpone (optional)
• 3-4 tbsp strawberry jam

Method

1. Preheat the oven to 190°C/ fan 170°C / gas 5.
2. Grease and line two 20cm (8 inch) sandwich tins.
3. Put the butter, sugar, both flours, eggs, vanilla essence, lemon zest, salt, and milk into a mixing bowl and beat until smooth and evenly combined.
4. Divide the mixture equally between the two prepared tins and bake for 18-22 minutes, until the sponge is golden and springy to the touch.
5. Leave to cool in the tins for 5 minutes, then turn out onto a wire rack and allow to cool completely.
6. While the sponge is cooling, prepare the strawberries. Hull and slice the strawberries. Reserve a few slices for the top of the cake. Place the rest of the strawberries into a bowl. Toss with 2 tbsp caster sugar and the lemon juice. Leave to soften for 10-15 minutes, then drain, reserving the juices.
7. Once the sponges are cool, lightly brush the inside surfaces with the reserved strawberry juice. Use only just enough to cover the sponges to prevent any sogginess.
8. Place the cream, 2 tbsp icing sugar, and 1 tsp vanilla essence in a large bowl and whip until it forms soft peaks. Fold in the mascarpone (if using). This helps stabilise the whipped cream and adds richness.
9. Spread a thin layer of jam over one surface of one sponge. Top with approximately ⅔ of the whipped cream, then the drained strawberries.
10. Decorate with the remaining whipped cream and the reserved strawberry slices. Dust with the remaining icing sugar.
11. Chill until required.