Step 1

Preheat your oven on 180°C/350°F. Prepare a 22cm / 9 inch Springform Pan by lining the bottom with baking paper and lightly greasing the sides (see note 1)

Step 2

Wash the Strawberries, remove the tops and cut in half. Place in a small mixing bowl and toss with the Sugar and Cornstarch.

Step 3

Place the strawberries at the bottom of the pan in an even layer. Set aside.

Step 4

Cream the soft Butter and Sugar for about 5 minutes on medium high speed, or until light and fluffy (see note 2).

Step 5

Add the Eggs one at the time, slowly mixing until incorporated (see note 3), then the Milk and Vanilla.

Step 6

Mix in the Self-Rising Flour, stopping as soon as incorporated to avoid overworking the batter.

Step 7

Pour over the Strawberries, using a small offset spatula or back of a spoon to spread it evenly over the strawberries if needed.

Step 8

Bake for 35 to 45 minutes, or until the tip of a knife or skewer comes out clean. Leave to cool down for 10 to 15 minutes before opening the sides of the pan (if using a springform pan) and flipping the cake (see note 4).