Heat the oven to 180°C (gas mark 4). Lightly grease a round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
Put all the ingredients except strawberries into a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or in a food processor until just combined. It's important not to beat the batter too much - just long enough to make it smooth.
Half the strawberries and leave about 4 pieces whole
Line the base of the cake tin with the strawberry halves and then pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer or a clean knife into the center of the cake - it should come out clean.
Let the cake sit in the tin for 20 minutes, to cool