Dice half the strawberries and put in a bowl with a tsp of lemon juice and a tbsp of the icing sugar. The other half you can use to decorate the top of the cake.
Whip up the cream into soft peaks with the rest of the icing sugar. Mix the chopped strawberries into a third of the cream and spread over the bottom of the cake (I put a layer of cream then the strawberries), then add the top of the cake and spread over the rest of the cream. Decorate with the remaining strawberries. And blueberries as they are very pretty and delicious!
Add candles, have everyone sing 'Happy Birthday' loudly, and then don't get to blow any candles out yourself because your children are so keen on helping. It's what it's all about.
This was a really lovely cake - a lot of that had to do with the fruit being so perfect, but the sponge was substantial and tasty - not a flimsy Victoria Sponge-type thing.
I only added 300 ml of cream to my cake and I thought it was plenty - Tessa Kiros uses 750 ml.
220 g plain flour
180 g sugar
3 tsp baking powder
180 g butter, melted
185 g milk, warm
4 eggs, separated
1 tsp vanilla extract
800 g strawberries (I used about 600 g)
1 tsp lemon juice
4 tbsp icing sugar
750 ml thick/double cream (I used a 300 ml tub)
Best eaten immediately but leftovers will keep well in refrigerator overnight.