- 225 g unsalted butter, at room temperature, plus extra for greasing
- 225 g Fairtrade caster sugar
- 4 medium British free-range eggs, beaten
- 225 g British self-raising flour
For the filling:
- 300 ml double cream
- 5 tbsp lemon curd
- 200 g strawberries, washed, hulled and quartered
- 1 tbsp icing sugar, for dusting
Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 2lb loaf tin and line with baking parchment.
Cream the butter and sugar together with an electric hand mixer, until pale and fluffy. Add the eggs very gradually, beating all the time. If the mixture curdles, add a little of the flour.
From a height, sift in the flour and fold in using a metal spoon. Pour the mixture into the loaf tin and bake on the middle shelf of the oven for about 1 hour, until risen and golden, or until a skewer inserted into the cake comes out clean. Allow to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.
To make the filling, whip the cream until soft but not too stiff (don't whip for too long as the lemon curd will thicken the cream even more). Briefly fold 3 tablespoons lemon curd into the cream to get a marbled effect.
Cut the cake into 3 layers using a serrated bread knife. Gently heat the remaining 2 tablespoons lemon curd. Spread half the cream over the bottom layer, drizzle with the lemon curd and add half the strawberries. Top with the middle layer, then add the remaining cream, strawberries and lemon curd. Add the top layer. Dust with icing sugar and serve as soon as possible.
Cook's tip: you can use any soft berries that are in season – blueberries, in particular, work really well.