Preheat the oven to 180 C / Gas 4. Grease bottom and sides of two 20cm (8 in) round cake tins and line with parchment. Then lightly dust with flour.
Beat the butter and 225g sugar together with a wooden spoon, until it looks like the texture of clouds. Add the eggs one a a time beating the eggs in before adding the next one, it should end up looking like a milkshake. Fold in the flour and lemon zest.
Divide the mixture into the two cake tins - shake the tins to level the mixture.
Place in the oven and bake for 25 minutes. Put a cocktail stick in the middle and pull it out. If it comes out clean, the sponge is cooked. Take out and allow to cool for about 5 minutes, then take it out of the tins and place on a rack to cool.
Warm the jam in a pan, stir in the strawberries.
Whip the cream, 3 tablespoons sugar and lemon juice.
Pick the uglier sponge, which is to go on the bottom. Smear the jam and strawberries over the base. Add the cream over the top of the jam and place the second sponge on top and dust it with icing sugar.
'Appy daze - you can use other fruit and jam, such as raspberries.