Strawberry cake (spongecake)

1. Preheat the oven to 180°C. Line a 22cm cake tin with paper and lightly spray with cooking oil (or rub with a little butter).

2. In a large bowl, add the butter and sugar and beat until pale and fluffy. Add the egg and continue beating until combined. Add the vanilla and milk, and sift in the flour, baking powder and salt at once (this will ensure the baking powder is spread evenly throughout the flour). Stir until all ingredients are well combined.

3. Pour the cake mix into the lined tin, and evenly scatter the strawberries on top, making sure the cut side is facing down. Sprinkle a little extra sugar on top, and place in the oven for 10 minutes. After 10 minutes, reduce the oven temperature to 160°C, and continue cooking for a further 1 hour, or until a skewer comes out clean.

4. Dust a little icing sugar on top, and serve with a dollop of thickened cream.