Strawberry and Prosecco layer cake

Heat the oven to 180°C/160°C fan/ gas 4. Line and grease 3 x 20cm loose- bottomed round sandwich cake tins.

For the strawberries, put all halves in a bowl with the Prosecco and sugar and leave to macerate at room temperature for around 2 hrs.

In a freestanding mixer beat together the softened butter and caster sugar on a medium-high speed for 7–10 mins or until light and fluffy. Add the eggs one at a time, beating after each addition. Add the flour and milk and beat briefly until just incorporated.

Divide the batter between the 3 tins and bake in the centre of the oven for 25 mins. Once cooked leave to cool for 10 mins in the tin then turn out and leave to cool completely on a wire rack.

Meanwhile, make the frosting. With a wooden spoon beat together the cream cheese, lemon zest and icing sugar. Very gently fold through the yoghurt, then chill for at least 3 hrs.

Drain the macerated strawberries, reserving the liquid, then blitz one third with 2 tbsp of the reserved Prosecco to a purée. Divide the frosting and remaining strawberries between the sponge layers, finishing with a topping of frosting, then strawberries and a drizzle of purée.