Preheat the oven to 300°F. Grease an 8 inch round cake pan, line the base with waxed paper and then grease the paper.

Place the eggs yolks, egg, lemon zest and sugar in a mixing bowl and beat with electric beaters for about 10 minutes or until thick and pale. Add the flour and melted butter. Beat for a further minute, then transfer to the prepared cake pan.

Bake in the center of the oven for 30 - 35 minutes or until a skewer inserted into the center of the cake comes out clean. Turn out on to a wire rack, peel off the lining paper and leave to cool completely.

To make the strawberry cream, place all but one of the strawberries in a food processor and purée until smooth. Place the heavy cream in a bowl and whip until it holds peaks. Fold the purée into the cream with the confectioners' sugar and liqueur.

Place the cooled cake on a plate and spread the strawberry cream evenly over the top and sides, making swirls for an attractive finish. Decorate

This cake can be kept for up to two days in the refrigerator.