Strawberry sponge cake

Weather is crap, life is busy but at least now we having season for strawberries. I eat them every day: alone, with cream, with sugar or with both cream and sugar. Just can't have enough! For the weekend I've decided to have strawberries served in a special way so here it comes- insanely tasty strawberry sponge cake.

Ingredients:

220g unsalted butter, softened
4 medium eggs
200g brown sugar
220g self-raising flour, sifted
400g  strawberries, hulled and sliced

For the cream:

150ml double cream
1 tbsp icing sugar, plus extra for dusting
150g  Greek-style natural yogurt


For the sauce:

150g strawberries, hulled
1½ tbsp icing sugar
2 tbsp fresh orange juice


Recipe adapted from here.
Preheat the oven to 180C. Grease a 20cm spring-form cake tin and line the base with baking parchment.

Beat the butter and sugar with an electric hand whisk until pale and fluffy.  Add the eggs, 1 at a time, beating well after each addition. Gently fold in the flour until just combined.

Spoon the mixture into the prepared cake tin and bake for 40 minutes, or until springy to the touch. Allow the cake to stand for 5 minutes, then remove from the tin and cool on a wire rack. Peel off the baking parchment and cut the cake in half horizontally.
To make the strawberry sauce, simply blitz all the ingredients in a blender until smooth.

Whip the cream until it forms soft peaks, then sift in the sugar. Fold in the yogurt and spread the mixture on the bottom cake. Scatter some of the strawberry slices.Press on the top layer of the cake, then dust with icing sugar and top with the remaining strawberry slices. Pour the strawberry sauce over the cake and decorate with mint leaves.

Keep it in the fridge and eat with glass of bubbly while watching Wimbledon!