Lemon curd, strawberry & elderflower celebration cake

Heat the oven to 160C/140C fan/gas 3. Oil the base and sides of three 20cm cake tins and line with baking parchment. Whisk the eggs, yogurt and milk together in a jug. Beat the butter and sugar together in a large bowl using an electric whisk for about 4 mins until light and fluffy. Add the flour, wet ingredients and the lemon zest, and mix again until smooth. Divide the batter between the prepared tins, then smooth the surfaces and bake for 40 mins until a skewer inserted into the middles comes out clean.

Combine the lemon juice and elderflower cordial. When the sponges are ready, poke a skewer or cocktail stick all over the tops, then spoon over the lemon and elderflower syrup. Leave to cool completely in the tins. Once cooled, will keep well wrapped for up to three days.

For the filling, beat the butter using an electric whisk until smooth. Add half the icing sugar and use a spatula to mash the mixture together (this prevents the sugar from creating a cloud), then whisk again. Add the remaining icing sugar, the soft cheese and lemon zest, mash again, then whisk until smooth. If the icing is very soft, chill for 30 mins to firm up a little.

Transfer the icing to a piping bag fitted with a large, round nozzle. Put one of the sponges on a cake stand or plate and pipe small blobs of icing all over the surface, using about a third of the icing. Stir the lemon curd to loosen it a little, then drizzle half over the blobs of icing. Scatter over half the sliced strawberries, then top with the next sponge, another third of the icing, the remaining lemon curd and the rest of the sliced strawberries, then sandwich with the final sponge layer. Pipe the rest of the icing over the top of the cake. Decorate with the whole strawberries, mini meringues and edible flowers, if you like. Will keep chilled for up to three days.