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Preheat oven to 200°C/390°F (180°C fan).
Grease and line a 23 cm / 9" cake pan with baking paper/parchment paper. (Any type of cake pan is fine)
For inside of cake: Dice some strawberries into ~1.5cm / 1" pieces to make 1 cup (about 1/3 of the strawberries)
Topping: Cut the remaining strawberries in half.
Place Wet ingredients in a bowl and whisk well for 1 minute.
Add Dry ingredients then whisk well until lump free.
Pour half into cake pan, smooth surface. Scatter over diced strawberries.
Top with remaining batter. Smooth surface, then top with halved strawberries, cut face down.
Bake 50 minutes or until skewer inserted into centre comes out clean. (Note If you need to cook longer, cover with foil if it starts getting too golden.
Stand 15 minutes in the cake pan before turning out onto cooling rack.
Cool 15 minutes+ before serving warm or at room temp. Dust with icing sugar, and serve with cream or if serving warm, ice cream!