170g Vegan butter
170g Caster sugar
1/2 Lemon zest
200g Vegan yogurt
4 tsp Baking powder
270g Plain flour
135g Vegan butter
235g Icing sugar
4 tbsp Strawberry jam
Optional: decorate with blueberries and strawberries
Preheat oven to 200C (180C fan). Line two 15cm round tins with greaseproof paper.
In a mixing bowl cream together the butter and sugar. Then fold in the lemon zest.
In a separate jug whisk together the yogurt and creamer and leave to one side.
In the mixing bowl add the baking powder and flour. Slowly stir in the yogurt and creamer mixture. Mix until the batter is smooth.
Divide the mixture between the tins. Bake in the oven for 25-30 minutes or until they are cooked. Leave to cool in the tins for 15 minutes before places them on a wire cooling rack.
While the sponges are cooling make the buttercream filling in a mixing bowl add the butter and icing sugar. Mix together or use an electric whisk.
When the sponges are cool spoon onto one of the sponges the strawberry jam. Then with a piping bag pipe the buttercream on top of the jam.
Place the other sponge on top. Then add strawberries and blueberries for decoration.