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25g butter, melted

60g caster sugar

320g sliced strawberries

85g butter, room temperature

30ml vegetable oil

155g sugar

2 tsp vanilla extract

2 large eggs

165g plain flour

1 tsp baking powder

Pinch salt

150ml milk

Mint leaves for garnish

50ml cream

1 tsp vanilla extract

1 tsp icing sugar

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1. Preheat your oven to 170°C (150°C fan). Line the base of a 20cm non-stick loose-bottom cake tin with parchment paper and set aside.

2. For the strawberry topping, melt the butter and stir in the sugar. Spread this mixture evenly over the base of the prepared tin.

3. Arrange the sliced strawberries on top, covering the base completely.

4. For the sponge, in the bowl of a Kenwood Go stand mixer fitted with the kBeater, add the butter, oil, vanilla, and sugar. Cream together for 2–3 minutes until light and fluffy.

5. Add the eggs, one at a time, mixing well after each addition.

6. Sift in the flour, salt, and baking powder. Mix briefly, then gradually pour in the milk while mixing until a smooth batter forms.

7. Carefully pour the batter over the strawberry layer in the tin and smooth the top.

8. Bake in the preheated oven for 50 minutes, or until a skewer inserted into the centre comes out clean.

9. Let the cake cool in the tin for a few minutes before releasing the sides.

10. Invert the cake onto a serving stand or plate to reveal the glossy strawberry top. Garnish with a few fresh mint sprigs.

11. To serve, whip the cream with vanilla and icing sugar until thick.

12. Serve the cake warm, with a generous spoonful of vanilla cream, and

enjoy!