• Pre heat the oven to 180 degrees C Fan.
• Greese and line your 8 inch tin.

Strawberries:

• Dice 2/3 of the strawberries into small chunks and ready to be folded into the batter and save the remaining 1/3 to be cut in half to be used on top.
  

Sponge:

• Add your sugar, oil, lemon rind, buttermilk, vanilla and 2 eggs into a mixing bowl and mix until combined.
• Add your dry ingredients to the mixing bowl and whisk until combined, I use hand balloon whisk for this recipe.
  
• Fold in your chopped strawberries and pour the cake batter into your prepared tin.
• Then finally scatter your remaining halved strawberries on top for decoration, this part you can take some care with as you will see these when you present your cake.
  
• Pop in the oven to bake for around 50/55 minutes or until golden brown.

  You can check if the center is cooked by putting a skewer threw the middle and if it comes out clean with a few crumbs, the sponge is cooked. If it comes out with wet batter, it needs longer cooking time.
  
• Finally take your cake out the oven and leave to cool in its tin for 10 minutes before turning it out on a wire rack to cool fully.

  You can enjoy warm so when your ready slice into your desired portions and serve.

  I dusted mine with a little icing sugar and a big spoon of fresh thick cream and of course an extra strawberry 

  Enjoy!