This cake is laden heavy with the fresh, sweet strawberries. I like to keep the cake this size so the strawberries play the main role and the cake just nestles between.

Serves 10-12

ingredients

75g butter, softened

1 cup white sugar, 2 Tbsp extra for top

1 tsp vanilla extract

2 eggs

1 cup milk

1 ½ cup plain flour

1 ½ tsp baking powder

500g fresh strawberries, hulled and cut in half

Method

Grease and line a 18 cm round, removable bottom tin with baking paper.

Preheat oven 180C

Begin by creaming the butter and sugar until soft and creamy.

Add the eggs one at a time, beating well in between.

Sieve dry ingredients together and add half to the butter mixture with half the milk. Beat lightly until just combined. Continue with remaining flour and milk mix, fold gently to combine.

Spoon the batter into your prepared tin and spread evenly.

Scatter over all the strawberries, ensuring as much of the surface is covered. Sprinkle over the 2 tablespoons of sugar.

Bake for 20 minutes or until centre of the cake springs bake when touched.

Cool before eating.