Summer berry sponge cake

Preheat the oven to 180C/350F/Gas 4 I used a 2lb loaf tin but you could just use a 23cm/9" round cake tin if you wanted a different shape. Grease and line the tin.
Cream butter and sugar until fluffy. In a separate bowl whisk the egg with the milk and vanilla extract.
Sift the flour. Now add the liquid and the flour a little at a time (one dry then one liquid) to the buttery sugar, until everything is well combined. Add the lemon zest and stir in.
Spoon mixture into baking tin and pop into the oven for approximately 25-30 minutes or until it springs back when gently prodded in the centre.
Let it cool on a wire rack before removing from tin.
Slice in half horizontally.
Spread the strawberry jam over the base and then add sliced strawberries.
Place the other half cake on top.
In a large bowl start with the lemon curd and cream cheese and keep adding icing sugar and stirring it in until you get a good thick paste. Too runny and it will slide right off the cake, you want it to hold its shape but still have a bit of that drip for the sides.
Spread this on top of cake and then add a row of sliced strawberries down the centre with blueberries down either side.