To make the cake:
1. Preheat the oven to 180°C/160°C degree/gas mark 4.
2. Put the butter in a warm basin, beat until light.
3. Add the rind of a lemon and 80g of caster sugar and beat again.
4. Beat in the egg and milk.
5. Fold in the flour and baking powder and mix well until combined.
6. Pour the mixture into a 18cm round tin, previously greased with some butter, and bake for 30-35 minutes until firm to the touch
7. Turn out onto a wire rack and leave to cool down.
To assemble the jars:
8. Add the strawberries, remaining caster sugar and lemon juice to a jar and mix. Set aside.
9. Whip and sweeten the cream with icing sugar.
10. Cut the cake into small cubes.
11. Add 1/6 of the sponge cubes to a jar, cover with some marinaded strawberries than top with some whipped cream. Repeat and make a second layer, then top with a fresh strawberry (optional).
12. Repeat the same process with 2 more jars.
13. Refrigerate for a few hours before serving. Enjoy!
