1. Preheat your oven to 190°C/170°C fan/GM 5, and grease and line two 7” cake tins.

2. In the bowl of your stand mixer, cream together your butter and sugar until light, fluffy and pale in colour.

3. Add the eggs, vanilla, flour, ground almonds and baking powder, and mix again until just smooth.

4. Divide the mixture between your tins and bake in the oven for around 27-30 minutes (until the mixture springs back to the touch and an inserted skewer comes out clean).

5. Leave your cakes to cool in the tin for around ten minutes before transferring to a wire rack to cool completely.

6. Next, whip the cream and the icing using the whisk attachment on your stand mixer, until just thickened. Be warned, in warmer weather, this will take no time at all!

7. Finally, slice half of the strawberries into halves or quarters (depending on the size) and roughly chop the rest.

8. To assemble your cake, place one of the sponges on a serving plate and spread a generous layer of whipped cream on top. Spoon over the finely chopped strawberries before placing the other sponge layer on top.

9. Spread the remaining whipped cream over the top of the cake, before topping with the remaining strawberries, the crushed meringue pieces and the mint leaves. You can also dust with icing sugar for that final finishing touch!

10. Due to the whipped cream, your Eton Mess Cake will need to be stored in the fridge until you are ready to serve it.

British strawberries are in season and this means they are at their very best and absolute tastiest right now! Inspired by this (and the fact that Wimbledon will be starting very soon, of course), Mr Baker is showing us how to turn a classic British dessert – the Eton Mess – into a deliciously flavour-filled cake!

Fresh strawberries, crunchy meringue and a delightfully moist sponge come together to create the ultimate summer cake and we know you’re going to love it!