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Strawberry & lemon cake
Diana Henry's springy sponge is better than a Victoria if you’re going to fill and decorate it with berries. You could use another flavour of curd – orange or passion fruit – as long as it goes with strawberries
- Serves8
- CourseCake
- Prepare20 mins
- Cook25 mins
- Total time45 mins
- Pluscooling
- Butter, for greasing
- 225g caster sugar, plus more for dusting
- 150g plain flour, plus more for dusting
- 3 British Blacktail Large Free Range Eggs
- 1 unwaxed lemon, finely grated zest
- 1½ tsp baking powder
For the filling and topping
- 300g creme fraiche
- 300ml double cream
- 1 tsp lemon zest, finely grated
- 1½ tbsp icing sugar, or to taste
- 8 tbsp lemon curd
For the strawberries
- 600g strawberries
- 2 tbsp caster sugar
- 2 tbsp lemon juice