Strawberry tiered cakes are what we’re all about this weekend. Mostly because delicious strawberries are back in season, but also because we love cake.

Strawberry Sponge Cake

Ingredients

225g butter, softened
225g caster sugar
4 large eggs, beaten
225g self-raising flour
1 tbsp milk
284ml double cream
3 tbsp strawberry jam
250g mascarpone cheese
Handful of strawberries to decorate

Method

Cream the butter and sugar together in a large mixing bowl until creamy. Add a splash of the egg mix and sift a little of flour, fold and repeat until both the eggs and flour are mixed in. Next, incorporate the milk.

Divide the mixture between two cake tins, lined with greased greaseproof paper. Preheat the oven to gas mark 4/180C. Bake the cake for 30 mins, or until golden and firm to the touch.

Set the cakes aside for for 5 mins, then turning them onto a cooling rack.

Place one of the cake halves down onto a plate, cut off the top so it is even. Slowly beat together the mascarpone cheese and cream into a bowl. Spread the jam over the cake half on the plate, and then spread half the cream over. Press the other cake half down onto the cake on the plate.

Taking the other half of the cream mixture, spread with a spatula over the top of the cake. Press in the strawberries halves, before serving up the cake as part of a glorious early summer meal.