• 225g margarine
• 225g caster sugar
• 4 eggs
• 225g self raising flour
• 100g strawberries
• 450ml of double cream
• 75g icing sugar
• Vanilla essence
• 4 meringue nests or 8 mini meringues
• 250g strawberries
• Strawberry Jam

1. Line 2 8" tins with parchment paper.
2. Preheat oven to 160 fan/gas 3
3. Using a hand whisk or a wooden spoon whip the margarine and sugar together until light and fluffy.
4. Gradually add the 4 beaten eggs slowly until all the egg is incorporated.
5. Fold in the self raising flour and the chopped strawberries.
6. Split equally between the both tins.
7. Bake for 20-25 minutes until golden brown.
8. Remove from the tin and leave to cool.
9. Once you're ready to decorate whip the cream with the icing sugar and vanilla to a soft peak.
10. Add the chopped strawberries and meringues to the cream.
11. Split each cake in half. Spread each layer with the homemade strawberry jam, top with 1 third of the Eton mess cream.
12. Repeat this and finish with the last of the cream on top.
13. Decorate with more meringues and strawberries and chocolate curls.

Originally featured on Prynhawn Da.

Recipe by Catrin Thomas