Strawberries & cream cake

Preheat the oven to 170ºC, gas mark 3. Grease and line 2 x 20cm round cake tins. In a large bowl, combine the butter, flour, 225g sugar, eggs, baking powder, vanilla, zest of two lemons and 2 tbsp lemon juice. Use electric beaters to whisk for 2 minutes (you can also use a freestanding mixer). Once the batter is creamy and pale, divide it between the prepared cake tins. Bake for 18-20 minutes, until a skewer inserted into the centre comes out clean. Cool for 5 minutes in the tins, then carefully remove and transfer to a wire rack to cool completely.

Meanwhile, for the filling, halve all but 5 of the strawberries and put in a pan with the juice of one lemon and 1 tbsp sugar. Cook over a medium heat until the strawberries are tender (about 5 minutes). Remove the strawberries with a slotted spoon and set aside on a plate. Return the syrup to the heat and gently simmer for a further 4-5 minutes, or until thickened and reduced. Put the strawberries back in the syrup and set aside to cool.

Once the cakes have cooled, put the mascarpone and 3 tbsp sugar in a bowl and beat until smooth. Whisk in the cream and zest of two lemons until it just forms soft peaks. Finely chop the 5 reserved strawberries and fold them through the cream. Put one cake on a plate or cake stand, spread over ½ the mascarpone cream, then top with ½ the compote. Put the second cake on top, spread over the remaining cream and finish with the compôte.