Preheat oven to 180°C. Grease an 8inch cake tin (I use a loose base round tin)

Cream together the 4oz butter and the 6oz caster sugar until fluffy. Add the egg yolks and blend together with a spoon or whisk.

Sift in the 6oz flour and mix with the yolks, butter and sugar. Gluten free flour is very absorbent so this is when I add the milk little by little at this stage if the mixture is a little dry. You may not need all of it.

Mix until well combined into a very thick batter (but try to avoid not over-mixing, you want to retain as much of the air from sifting as possible).

Separately, take a tablespoon or so of flour and coat the partially thawed strawberries thoroughly.

In a separate bowl, whisk the egg whites until they form stiff peaks.

Add the strawberries to the thick batter mix. Stir only until strawberries are covered and distributed quite evenly. The mixture may stiffen slightly as you introduce the cold stawberries so take care to mix evenly but try to avoid overmixing as this will make the strawberries fall apart. Fold in egg whites until evenly combined but do not stir too much as you will loose the air in them.

Pour mixture into cake mixture into the tin and place on the middle shelf of your preheated oven. Bake for 50 minutes or until golden brown and a skewer comes out clean when pushed through the cake.

Leave in the tin to cool.

For the frosting:

Take your 2oz butter and blend with your rind and lemon juice using a spoon.

When this is properly combined, sift in your icing sugar and mix until blended. Add a little more icing sugar is you want it firmer. Do not overmix.

You may wish to place frosting in the fridge to firm up slightly before frosting your cake.

Ensure the cake is properly cooled before applying frosting.

Enjoy!

This will keep in an airtight tin for a couple of days but is best eaten within 24 hours.