Lemon layer cake with strawberry and thyme jam

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4
2. Grease 3 x 18cm-diameter loose-bottomed cake tins and line them with greaseproof paper
3. Put the butter and 350g of the sugar in a large bowl, then beat until light and fluffy
4. Add the eggs one at a time, making sure each is incorporated before adding the next
5. If it looks like it’s curdling, add 1 tbsp of the flour with each egg
6. Carefully fold in the flour and zest, then the juice of 1 lemon and the milk
7. Mix carefully but thoroughly. Divide the mixture between the cake tins and bake for 25-30 mins, or until well risen and golden
8. Take out of the oven and leave the sponges to cool in the tins for 10 mins before removing. Leave to cool completely on a wire rack
9. To make the jam, cut 600g of the strawberries into quarters and put in a pan with the remaining sugar and lemon juice, along with the thyme
10. Bring to the boil, then reduce the heat and simmer for 8-10 mins, or until the strawberries are soft but still retaining some of their shape
11. Pass through a sieve, to make a purée, and return to the pan
12. Mix the cornflour with a splash of cold water, then stir into the pan and simmer until thick and jammy
13. Reserve 2 tbsp, then stir the rest of the mixture through the whole strawberries and leave to cool
14. Whip the double cream to soft peaks, then carefully fold through the yogurt with a large spoon
15. Level out the sponges with a knife, so you have 3 even layers
16. Put the first one on a serving plate or cake stand and cover with half the jam
17. Top with a third of the cream mixture, then put the second cake on top
18. Repeat, using up the remaining jam and another third of the cream
19. Finish with the final sponge and top that with the remaining crea
20. Cut the extra strawberries into halves or quarter
21. Toss with the reserved purée, then use to decorate the cake, along with the extra thyme