Preheat & prepare tin

Preheat your oven to 180 °C (160 °C fan). Use a deep 8-inch (≈20 cm) round cake tin. Line the base with parchment (baking) paper. Ensure the sides are greased or lined if needed to prevent sticking.

Prepare strawberry layer

a. In a small saucepan (or heatproof bowl), melt 35 g unsalted butter over low heat. b. Stir in 50 g caster sugar with the melted butter until dissolved and a bit foamy. c. Remove from heat. d. Slice 400 g strawberries (hulled) in half (or into slices depending on size) and arrange them cut-side down in the prepared tin in a single layer, filling the base neatly. e. Pour the warm butter-sugar mixture evenly over the arranged strawberries, making sure the syrup drizzles into gaps but doesn’t displace berries.

Make cake batter

a. In a mixing bowl, cream together 200 g unsalted butter (or baking spread) and 200 g caster sugar until light and fluffy. b. Add the 4 medium eggs, one at a time, beating well after each addition to incorporate fully. c. Mix in 1 tsp vanilla extract. d. In a separate bowl or cup, combine 75 ml full-fat milk with 1 tsp lemon juice (this gives a slight acidity). e. Alternate adding the self-raising flour (200 g) and the milk mixture into the batter, starting and ending with flour. Fold gently until just smooth—do not overmix.

Assemble & bake

a. Carefully pour the batter over the strawberry layer in the tin, spreading it gently but thoroughly to cover all berries. b. Tap the tin gently on your work surface to release large air bubbles and allow the batter to settle. c. Place in the preheated oven on the middle shelf. d. Bake for approximately 45–50 minutes, or until the top (which is actually the sponge top) is golden, a skewer or cake tester inserted in the center comes out clean or with minimal crumbs, and the cake is pulling slightly from the tin edges.

Cooling & inverting

a. Once baked, remove from oven and set on a wire rack. Let the cake rest in its tin for about 10–15 minutes — not too long or the strawberry layer may stick. b. Run a knife carefully around the edges to loosen. c. Place a serving plate or cake board over the tin. d. Invert the cake swiftly but carefully so that the strawberry side is now on top. e. If any berries stick to the tin, gently lift them and place them back onto the top of the cake.

Final touches

Let the cake cool completely (or at least to warm) before slicing. The strawberry topping should be glossy and intact. Serve slices with cream, ice cream, or a dusting of powdered sugar if desired.