• Preheat your oven to 180°C (355°F). Line 2 x 6-inch (15 cm) round cake pans with parchment paper.

Make the cake batter:

• Add the sugar and lemon zest to a large mixing bowl. Use your fingertips to rub them together until fragrant. Add the rest of the dry ingredients and whisk until very well combined. Add all the wet ingredients to the flour mixture and mix until just combined.
• Evenly divide the batter between your prepared pans. Bake the cakes in your preheated oven for 30-35 minutes. They are ready when you insert a toothpick in the center and it comes out clean (a few moist crumbs are fine).
• Cool the cake in their pans for 10 minutes then transfer to a wire rack to cool completely.

Make the jam:

• Add all ingredients and a dash of water to a small saucepan and stir until combined. Bring the mixture to a gentle simmer for 10 minutes while stirring and mashing the berries. Add more water for a thinner jam or cook longer for a thicker jam.
• When the jam has thickened, set aside to completely cool. It will thicken more while it cools.

Make the frosting:

• Please follow the directions in my Strawberry Frosting post. The above ingredient quantities makes enough frosting for this small-batch cake. I also replaced milk with lemon juice for flavor.

Decorate:

• If the cakes have domes, use a serrated knife to trim them off. Place one layer of cake on a serving platter. Spread around 1/4 cup of frosting on top.
• If you're using the jam, pipe a 'frosting dam' on the edges of the cake then spread the jam in the middle. Place the remaining cake on top. Use the remaining frosting to cover the rest of the cake and pipe any decorations on top. Top with chopped strawberries and slices of lemon.
• Store the cake at room temperature in an airtight container in a cool spot until serving. Store any leftovers in the container at room temperature for 1 day, or until the fridge for up to 3 days. Let the cake come to room temperature before serving.