- 250g (9oz) unsalted butter, at room temperature
- 250g (9oz) caster sugar
- 5 large eggs
- ½tsp vanilla extract
- 250g (9oz) self-raising flour
- 1 rounded tsp baking powder
- finely grated zest 2 lemons
- For the filling
- 500g (1lb 2oz) strawberries
- 1 x 300g jar Duchy Originals Lemon Curd
- 400ml (14fl oz) natural Greek yogurt
- sifted icing sugar, to decorate
- You will need
- 3 x 20cm (8in), 4cm (1½in) deep cake tins, lightly greased and the bases lined with baking paper
Preheat oven to 170 C, 150 C fan, 325 F, gas 3. Place the softened butter and caster sugar in the bowl of an electric mixer and beat on high speed for 5 minutes until the mixture is pale and creamy. Beat the eggs with the vanilla extract and pour slowly onto the butter and sugar mixture with the machine running at low speed until thoroughly incorporated.
Sift the flour and baking powder into the mixture and add the lemon zest. Fold the flour gently into the mixture until thoroughly incorporated. The mixture should be of a soft, dropping consistency when the spoon is tapped on the side of the bowl. If it seems too thick, add a couple of tablespoons of milk and mix well.
Divide the mixture evenly among the three tins, level it out with a palette knife and bake in the oven for 25 to 30 minutes. The cakes should be golden brown and spring back when touched in the centre with your finger.
Remove the cakes from the oven, allow to cool for 5 minutes before turning out onto a wire rack. Carefully peel off the base paper and leave the sponges to get completely cold.
To fill the cakes, hull the strawberries and slice thinly. Divide the lemon curd equally between two of the sponges and spread out. Top with all but two tablespoons of the Greek yogurt. Divide the strawberries over the yogurt, reserving a few for the top sponge.
Place one layer on top of the other and press down lightly. Place the final unfilled layer on top. Put the remaining yogurt in the centre of the top sponge and decorate with a few of the remaining strawberries. Dust with icing sugar and serve.
The cake will keep decorated for one hour before serving, though you can freeze the sponges and keep them, wrapped in foil, for up to three weeks in the freezer.