Ingredients

STRAWBERRIES

• 500g strawberries tops removed

WET:

• 200 g caster sugar 
• 125 ml vegetable oil
• 2 large eggs
• 1 tbsp grated lemon rind
• 65 ml lemon juice 
• 250 g plain yoghurt 
• 1 tsp vanilla extract 

DRY:

• 335 g plain flour 
• 4 tsp baking powder 
• Pinch of salt

METHOD

• Preheat oven to 200°C/390°F (180°C fan).
  
• Grease and line a 23 cm / 9″ cake pan with baking paper/parchment paper.
  

STRAWBERRIES:

• For inside of cake: Dice some strawberries into ~1.5cm / 1″ pieces to make 1 cup
  
• Topping: Cut the remaining strawberries in half.
  

CAKE:

• Place Wet ingredients in a bowl and whisk well 
• Add Dry ingredients then whisk well until lump free.
• Pour half into the 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.  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!