Lemon & Strawberry Jam Layered Shortcake

Cream Cheese Icing
1. Preheat the oven to 180C and line the base and sides of a 2 x 20cm cake tins.
2. In a bowl of an electric mixer add the eggs and beat on high for 30 seconds to combine. Slowly add in the sugar and then beat on high for 7 minutes or until the mixture has tripled in volume.
3. While the eggs are beating add the butter and milk into a microwave proof jug and heat in 30 seconds bursts until the butter has melted.
4. Once the eggs have whipped, turn to low and gently sprinkle over the flour and baking powder and mix to combine. Pour the warm butter & milk mixture into the bowl and gently mixed until just combined. Don’t over mix.
5. Divide the mixture between the two cake tins and tap on the counter to remove any air bubbles.
6. Bake for 20-25 minutes or until a skewer comes out clean.
7. Set aside to cool completely before removing from the tin. Trim the top of each cake to so each cake is completely flat. Cut each cake evenly in half. Set aside.
Cream Cheese Icing
1. In the bowl of an electric mixer add the butter and beat until the butter is pale and fluffy. Add the cream cheese and beat again until smooth.
2. Sift in the icing sugar a little at a time until each addition is thoroughly combined.
3. Add in the lemon zest and mix to combine. Set aside.
To assemble
1. Place the first layer of cake onto your serving tray or stand. Add ¼ cup of Hanks Strawberry Jam and thinly spread out over the top. Add ½ cup of the cream cheese mixture on top and spread evenly with an offset spatula.
2. Add the next layer of cake and gently press down and make sure the cake is sitting level. Repeat the process with the strawberry jam and icing until all layers of cake are used. Finish the top of the cake with the remaining icing.
3. Garnish with slices of lemon and strawberries.