I rarely let a summer go by without roasting a tray of strawberries. It’s a process that intensifies their flavour and produces a ruby-red syrup, which I use in everything from yoghurts to margaritas. In this summery celebration cake, the roast fruit is blitzed up and mixed into the silkiest Swiss meringue buttercream, turning it a delicate pastel pink. Don’t be put off by all the different elements here: you can prepare most of them a day or two in advance to make it more manageable.
