Clean and cut the tops of the strawberries.

In a heavy pan, add strawberries, water, sugar and lemon juice.

Cook it on low heat until all the sugar is dissolved and the jam thickens (20-30 minutes).

Once it cools down to room temperature, transfer it to sterilised glass jar.

The jam will last upto 2-3 weeks in the fridge.

Preheat the oven to 180 degrees. Grease and line the cake tins with parchment sheet.

Separate the eggs yolks and the whites.

Add the egg whites in a large bowl, using a stand mixer attached with the balloon whisk. Whisk until stiff peaks are formed.

In an another bowl, add the butter and sugar. Using the paddle attachment, cream the butter and sugar until pale and fluffy.

Add egg yolks to this mixture and beat for a minute or two.

Add milk, lemon zest.

Sift in the dry ingredients (flour and baking powder) into the wet mixture. Add lemon juice into the batter.

Fold the egg whites into the batter. Pour the batter into 3 baking tins and bake for 18-20 minutes.

Once baked, let it cool on a cooling rack.

Add the cream cheese, using a whisk or a paddle attachment of a stand mixer. Whisk till its light and fluffy.

Add the chilled heavy cream into the bowl and whip till medium stiff peaks are formed.

Add the icing sugar and whisk till stiff peaks are formed.

Add elderflower cordial as needed and whisk for 30 seconds.

Keep the frosting in the refrigerator until the cake is ready to be frosted.

Assembly of the cake

On a cake board/ cake stand, put a dollop of filling on the bottom and place the bottom layer of the cake on the base.

Add a layer of elderflower whipped cream cheese frosting

Add few fresh summer berries (cherries, blueberries and strawberries) and strawberry jam on the frosting layer.

Add another cake layer and repeat.

Add the top layer, with dollops of elderflower frosting, .

Garnish with more fresh berries..

Enjoy!