Ravneet Gill served up delicious mini Victoria sponge cakes with lemon syrup, Swiss meringue buttercream and fresh strawberries on Saturday Kitchen.

The ingredients for the sponges are: 180g unsalted butter, softened, 20ml neutral oil, 200g golden caster sugar, 4 free-range eggs, 1 tsp vanilla bean paste, pinch salt, 200g self-raising flour, For the lemon syrup, 150g caster sugar and 2 lemons, juice only.

For the Swiss meringue buttercream: 150g caster sugar, 3 large free-range egg whites, 225g unsalted butter, pinch salt flakes and 2 tsp vanilla bean paste or 1 vanilla pod, seeds scraped.

For the cream: 300ml double cream, pinch salt and 1 tbsp icing sugar.

To serve: 400g fresh strawberries

See recipes by Rav in her book titled: Sugar, I Love You: Knockout recipes to celebrate the sweeter things in life available from Amazon now.