STRAWBERRY, CREAM & ELDERFLOWER LAYER CAKE

Make the most of our beautifully fragrant strawberries while they’re in season

Serves 8

For the cake

300g (10½oz) clotted cream

300g (10½oz) caster sugar Zest of 1 lemon

300g (10½oz) self-raising flour

½tsp baking powder 3 large eggs

For the filling

150g (5½oz) clotted cream 150g (5½oz) full-fat cream cheese

3tbsp elderflower cordial 6tbsp strawberry jam 16 strawberries, 8 chopped and 8 left whole

To decorate

Wild strawberry flowers and leaves (try maddocksfarmorganics.co.uk), optional

Fresh elderflowers, optional

Heat the oven to 180°C/fan 160°C/gas 4. Grease and base line 3 x 18cm round sponge tins with parchment. Place the clotted cream, caster sugar, lemon zest, flour, baking powder and eggs in a large mixing bowl and beat with a wooden spoon until smooth. Divide the mixture equally between the tins and spread evenly. Bake for 18-20 minutes, until the cakes are golden brown and just firm to the touch. Allow to cool for 10 minutes then turn the cakes out of their tins onto a wire rack to cool completely.

For the filling, whip the clotted cream with the cream cheese and elderflower cordial until it forms soft peaks. Spread one cake with jam, a layer of the cream mixture, and a few chopped strawberries. Add the second layer and repeat. Top with the final cake and spoon the remaining cream over. Decorate with whole strawberries and some wild strawberry flowers and leaves and elderflowers, if liked.