Strawberry and Lemon Sponge Cake

I stumbled across this recipe while reading Morrison’s March/April magazine online and instantly knew it was one I absolutely had to try. It’s originally billed as a cake for Mother’s Day, but is a perfect summer dessert. Strawberries and cream are infused with tangy lemon curd and sandwiched between light vanilla sponges. This is an utterly British cake, an embodiment of Wimbledon, Pimms, bunting and the Queen. It looks beautiful and is really easy to make: ideal to impress distant family members with your culinary prowess over Easter or an excellent finish to a dinner party with friends as a pre-exams/post-dissertation treat.