225g Softened unsalted butter
225g Self raising flour
1 lemon Zest
180g Cream cheese
90g Caster sugar
100g Chopped strawberries with stalk removed
1 tsp Vanilla essence
100ml Double cream whipped
1)First pre heat oven 180c
2)Beat butter and sugar together until pale and creamy, then add 4eggs one at a time.
3)sift in self raising flour then add lemon zest and mix until combined
4)line a loaf tin with greaseproof paper and spoon mixture into tin then bake 40-45min
5)Test to see if the cake is cooked completely by inserting a skewer into the centre of cake and it comes out clean.
6)While the cake is cooling make cream filling
7)Mix cream cheese, sugar, strawberries and vanilla essence in a bowl until all combined and looking smooth.
8)Add half of the whipped cream gently by folding it into the strawberry mixture.
9)Repeat with the remaining whipped cream.
10)Once the cake is completely cooled, cut a rectangle out the centre of the cake leaving about 3 cm border and about 4cm deep.
11)Fill the rectangular hole with the strawberry and cream mixture, the crumble up the bit of cake that you had taken out and cover the strawberry cream mixture.
12)Leave the fridge to set overnight.