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Method

1. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line 2 x 6 silicone muffin moulds with baking paper.

2. To make the sponge, beat the butter in a stand mixer with the paddle attachment or a large bowl with an electric whisk until soft. Add the sugar and the oil and beat for 5 minutes, until pale and fluffy. Scrape down the sides of the bowl and mix well. Add in the vanilla, lemon zest, and salt, and mix well. Beat in the eggs one at a time. Finally, add the flour and mix until incorporated.

3. Divide the mixture evenly between the muffin moulds. Bake for 20–22 minutes or until a skewer inserted into the sponge comes out clean. Leave the cakes to cool completely before removing them from the mould.

4. To make the lemon syrup, put the sugar and 80ml/2½fl oz water in a saucepan and heat gently, stirring a little, until the sugar has dissolved. Remove from the heat and stir in the lemon juice. Allow to cool slightly.

5. To make the buttercream, put the egg whites and sugar in the bowl of a stand mixer with the whisk attached and mix to combine.

6. Place the bowl over a pan of just simmering water, making sure that the bowl doesnt touch the water. Stir until the sugar has dissolved, then put the bowl back on the stand and whisk on a medium speed to stiff peaks. Then add the butter and whisk on a low speed, then gradually increase the speed until the meringue and butter come together. Add the vanilla and salt and mix to a smooth buttercream.

7. To make the cream filling, whip the cream with the salt, vanilla, and sugar to soft peaks.

8. To assemble the cakes cut the sponges in half and drizzle the cut face with the lemon syrup. Start by spreading a layer of cream and jam on one of the cake halves and continue the process of stacking one on top of the next. Place in the fridge to set.

9. Once set, remove from the fridge and coat the whole cakes in buttercream. Set in the fridge for 1 hour.

10. Serve the cakes with the fresh strawberries on the side.