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Preheat the oven to 160C fan/ 180C/Gas Mark 4.
Grease three 25cm round, loose-bottomed sandwich tins and line the bases with greaseproof paper.
Sift the flour into a large bowl and add the butter, sugar, baking powder, eggs, lemon zest and juice. Mix together until smooth, fluffy and combined.
Divide two-thirds of the mixture between two of the tins.
Reserve five of the fresh raspberries for the decoration, then add the rest to the last third of the mixture and mix them through, crushing some of the raspberries as you go.
Put this mixture into the third tin.
Place the three tins in the oven and bake for about 20 minutes until the sponges are risen and golden.
The raspberry sponge may need another five minutes. Remove the tins from the oven and turn out the sponges on to a wire rack. Leave to cool.
Whip the double cream thick enough to hold its shape – do not over-whip – and spoon into a piping bag with a round nozzle.
Reserve five of the strawberries for the decoration.
Evenly slice the rest of the strawberries.
Pipe a layer of double cream on to one of the plain sponges. Top with a layer of sliced strawberries.
Spread a small amount of cream on the underside of the raspberry sponge, then place it gently on top of the strawberries.
Pipe a layer of double cream on the raspberry sponge and top this with the rest of the sliced strawberries.
Spread a small amount of cream on the underside of the other plain sponge, then set this on top of the strawberries. Push down gently.
Top with any leftover cream, the reserved strawberries, cut in half, and the reserved raspberries, then dust with icing sugar.
Triple-layer berry Victoria sponge. Picture: Ellis Parrinder
• Comfort: Delicious Bakes And Family Treats by Candice Brown, photography Ellis Parrinder, is published in hardback by Ebury Press, priced £20
