Serves: 8 Prep: 25 min Cook: 20 min
75g Trex, at room temperature, plus little extra for greasing 125g self-raising flour 1 tsp baking powder Pinch of salt 115g caster sugar 75g Trex, at room
temperature 2 eggs 3 tbsp milk ½tsp vanilla extract 1tsp finely grated lemon zest
3-4tbsp strawberry jam 150ml double cream,
whipped 150g strawberries, sliced
Preheat oven to 180C/ Gas 4, and lightly grease and base-line two 18cm sandwich tins.
Sift flour, baking powder and salt into a bowl. Add sugar, Trex, eggs, milk, vanilla and lemon zest and beat together until smooth.
Dividetins, level mixture surfaces betweenand bake for 18-20 min until golden brown, and top springs back when touched lightly. Cool on a wire rack, then remove lining paper.
When cold, sandwich cakes together with jam, whipped cream and sliced strawberries. Spread whipped cream over top and arrange more sliced strawberries over surface.