Bless those lovely people at Lidl, this recipe was found on their website by Mrs Dad That Cooks. So I had a go and I felt it was too sweet and the oven timings were incorrect based on the size of tin suggested. So I’ve tweaked it. It’s a lovely recipe, quite simple and really delicious!

You will need:

• 250g softened unsalted butter
• 150g golden caster sugar
• 225g self raising flour
• 3 large eggs
• 225g condensed milk
• 1 teaspoon vanilla extract (in two half teaspoons)
• 3 tablespoons strawberry jam
• 150g strawberries, thickly sliced

Preheat the oven to 160°c, grease a cake tin roughly 22cm squared with some of the butter and line with baking parchment.

Beat the butter and 100g sugar with an electric whisk until light and creamy. Add one egg at a time and continue to whisk until well combined.

Add half the vanilla extract and the condensed milk, whisk again until nice and smooth.

Add the flour and a good pinch of salt, combining with the wet mixture with a large spoon, folding gently until mixed in. Pour into the cake tin.

Dollop the jam over the batter and use a knife or skewer to swirl it through the cake mix to create a marble effect. Add the strawberries over the top, you can make then cover the whole top if you want, they will shrink and the cake will grow.

Place in the oven on a middle shelf for 60 minutes. you can check after 50 if the cake is cooked but the strawberries release a lot of moisture and the cake wasn’t ready for me until just longer than 60. Poke a skewer in the middle and if it comes out clean, it’s ready.

Place it in the tin on a cooling rack. Heat 50g sugar, the rest of the vanilla and 1 tablespoon water in a saucepan gently until the sugar has melted. Brush the sugar mix over the top of the cake while it’s still warm.

Let it cool completely and serve.