Summer Lemon Drizzle Cake with Strawberries & Cream

Ingredients:

For the Cake
200g/7oz caster sugar (American equivalent - Super Fine Sugar by Domino)
200g/7oz unsalted butter, plus extra for greasing
2 lemons, zest only
3  eggs, beaten
200g/7oz self-raising flour, plus extra for dusting
Note for Americans: To make your own self rising flour - For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

For the Syrup
1 juice of large lemon
4 oz granulated sugar

For the Topping
1 cup whipping cream
2 tbsp of caster sugar (American equivalent - Super Fine Sugar by Domino)
Strawberries
 
Method:

1. Preheat the oven to 180C/350F. Grease a 20cm/8in
springform cake pan with butter, then add a small amount of flour, turn
the cake pan to coat the sides and bottom and shake out any excess.
2. For the lemon drizzle, in a bowl, mix together the lemon juice and
sugar until the mixture is well combined and the sugar has melted.
Set aside.
3. For the cake, beat the sugar, butter and lemon zest in a mixing
bowl until pale and fluffy, using an electric whisk.
4. Gradually add the eggs, whisking after each addition until the egg is
completely incorporated into the mixture before adding the next.
Carefully fold in the flour using a metal spoon.
5. Pour the cake batter into the prepared cake pan and bake in the oven
for 30-40 minutes, or until the cake has risen and is cooked
through. (The cake is cooked through when a toothpick inserted into
the center of the cake comes out clean.)
6. As soon as the cake is cooked, remove it from the pan and stick the top all over with a fork. Pour over the lemon drizzle mixture to soak the cake, then set aside to cool.
7. Once the cake has cooled, whip up the cream with the sugar, spread it across the cake & top with strawberries.