Cream together 225 grams butter and 225 grams caster sugar until light and fluffy.
Add 3 free-range eggs, one at a time, beating well between each addition.
Add zest of 1 lemon.
Sift in 320 grams self-raising flour and 1/2 tsp Shetland sea salt. Add 2-3 tbsp full-fat milk to make a soft dropping consistency.
Spoon into the prepared baking tin, and bake in the centre of the oven for 55-60 minutes until a golden. A skewer, inserted in the centre of the cake, will come out clean when it is cooked.
Leave the cake in the tin for 15 minutes before transferring, with the baking paper to a Tala Non-Stick Cake Cooling Rack to cool completely.
Meanwhile, cut half the 500 grams strawberries into halves or quarters, depending on their size, and soak in 125 ml Prosecco.
Whip 400 ml double cream until soft peaks form and then fold in 2 tbsp icing sugar and 1 tsp vanilla bean paste.
To Assemble
Spoon 1 pint Strawberry jelly into the bottom of a glass trifle bowl.
Add half of the Prosecco-soaked strawberries, reserving the strawberry-infused Prosecco for later.
Cut the Madeira cake into one inch thick slices, and cut three or four thick 'fingers' from the centre of each slide. Arrange in a single layer over the Prosecco-soaked strawberries.
Drizzle the strawberry-infused Prosecco over the Madeira cake slices.
Spoon over a layer of custard and sprinkle over the remaining Prosecco-soaked strawberries.
Finish with a layer of whipped cream, and decorate as desired.