250g punnet strawberries
¾ cup thickened cream
2 tblsps icing sugar mixture
2 tsps vanilla extract
250g tub mascarpone
460g packet double unfilled sponge cake
¾ cup lemon curd
Extra icing sugar mixture, for dusting
Reserve six strawberries, cut three in half. Hull and thinly slice remaining strawberries.
Beat cream, sugar and vanilla in a small bowl of an electric mixer until starting to thicken. Add mascarpone. Beat until soft peaks form.
Cut each sponge horizontally in half using a serrated knife.
Spread three layers of sponge evenly with lemon curd. Set aside remaining sponge layer.
Place one prepared sponge layer, cut-side up, on a serving plate. Spread with one-third of the cream mixture. Arrange one-third of the sliced strawberries over cream. Repeat layering with remaining prepared sponge layers, cream mixture and sliced strawberries, finishing with a remaining sponge, cut-side down.
Dust with sifted extra icing sugar. Decorate with reserved whole and sliced strawberries.
TIP: You can spread sponge layers with strawberry jam or chocolate hazelnut spread as an alternative to lemon curd and replace strawberries with blueberries. Decorated sponge is best served on the day it is made.