• 175g Country Life unsalted butter
  • 175g caster sugar, plus extra for sprinkling
  • 1 unwaxed lemon, grated zest only
  • 175g Doves Farm self raising flour
  • 1 teaspoon of baking powder
  • 3 medium eggs, beaten
  • 150g strawberries, hulled and sliced, plus 4 halved to decorate
  • 3 tablespoons strawberry jam
  • 150ml double cream


  1. 1 Preheat the oven to 180°C, fan 160°C, gas mark 4. Lightly brush the base and sides of 2 x 20cm sandwich tins with a little oil, then line the bases with baking paper.
  2. 2 Cream the butter and sugar together in a large mixing bowl with a wooden spoon or electric mixer until light and fluffy. Stir in the lemon zest.
  3. 3 Sift the flour and baking powder together into a separate bowl.
  4. 4 Gradually beat alternate spoonfuls of beaten egg and flour into the creamed butter mixture until everything is added and the mixture is smooth.
  5. 5 Divide the mixture evenly between the tins and level the top.
  6. 6 Place on the middle shelf in the oven and bake for 20 minutes until well risen, golden and the cake springs back when lightly pressed.
  7. 7 Allow to cool in the tins for a few minutes, then loosen the edges with a round-bladed knife, turn the cakes out and leave to cool completely.
  8. 8 Mix most of the sliced and hulled strawberries into the jam and softly whip the cream.
  9. 9 Place the bottom cake on a serving plate, then spread with the whipped cream, then the jam mix.
  10. 10 Place the remaining cake on top, and decorate with the 4 strawberry halves and a sprinkling of caster sugar.
  11. 11 Cook's tip: If the jam is very set, warm it a little in the microwave first before adding the strawberries to make it easier to mix together.

Nutritional Details

Each serving provides
  • Energy 1972kj 471kcal 24%
  • Fat 30.4g 43%
  • Saturates 18.3g 92%
  • Sugars 30.9g 34%
  • Salt 0.76g 13%

% of the Reference Intakes

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