Preheat oven to 180 degrees Celsius

Grease the sides of a cake tin with butter or cooking spray and put parchment paper on the bottom of the cake tin.

In a large mixing bowl, combine the eggs and sugar and use a hand mixer to beat it until it’s thick and pale yellow.

Continue blending and gradually add the olive oil. Add the vanilla extract, lemon zest, lemon juice, and milk, and mix until smooth.

Sift in the flour, baking powder, baking soda, and salt. Using a rubber spatula or wooden spoon, gently incorporate the dry ingredients into the wet ingredients until just combined. Be careful not to over-mix.

Put the batter into the cake tin, bake for 20-25 min until lightly golden and a toothpick comes out clean from the centre.

Allow cakes to cool before frosting

A hand mixer, whisk the heavy whipping cream until soft peaks form. Add in the strawberry jam whisking together until fully incorporated and peaks are stiff.

Keep in the fridge until ready to use.

To assemble, start with a bottom layer of cake. Cover top with icing, followed by an even layer of sliced strawberries. Repeat with the remaining layers.

Enjoy!