Preparation time: 20 minutes | cooking time: 40 minutes | serves 6

Method

1. Preheat the oven to 180°C. Butter and flour a 6in round cake tin and cut a piece of non-stick parchment paper to fit the base of the tin. 
2. Cream the butter and sugar together in a large mixing bowl and whisk together, or if using a stand mixer fitted with a paddle attachment, beat on speed 2 for a minute or until just combined. Do not overmix. 
3. Gradually add in one egg at a time, making sure each egg is properly combined after each addition. 
4. Add the vanilla extract 
5. Add in the dry ingredients until just combined. Do not overmix. 
6. Pour or spoon batter mixture evenly into the tin, smooth the top and bake in the oven for about 35-40 minutes. To test whether the cake is cooked, insert a toothpick into the center of the cake. If it comes out clean, it is ready. 
7. Allow the cake to sit in the tin for 5-10 minutes, then gently turn the cake out onto a wire rack to cool. 

Method

1. Heat the pureed strawberries over low-medium heat until you’re left with a ¼ cup or a little over. *Do not add anything to the puree or reduced puree – it is just pure strawberries. 
2. Set aside and allow the puree to cool completely to room temperature. 
3. Mix the butter and powdered sugar until combined and creamy. 
4. Add vanilla extract. 
5. Add the reduced strawberry puree until just combined. Do not overmix. 
6. Once the cakes have fully cooled to room temperature, cover the top of the cake with the strawberry frosting to your desired design. I use a palette knife to create a smooth effect. 
7. Serve and enjoy!