Ha! The reason that looks so good is because I took the picture just after I finished making the cake.
This recipe is inspired by the 1973 Betty Crocker Cookbook, but using British 'spoon' and 'cup' measurement and much less sugar.
2x 450 gr punnet of British strawberries
1 cup caster sugar (I use significantly less)
2 cups plain flour
2 tablespoons caster sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup shortening (Trex)
1 cup milk
Wash and slice strawberries. Set aside enough sliced strawberries to decorate the top and sprinkle with a wee bit of powdered sugar. You can use caster sugar if you don't have powdered.
Take the rest of the strawberries and mash between your fingers until you get a nice bit of strawberry juice, but don't totally pummel the strawberries. Add 1 cup sugar (I use less than 1/4 of a cup) to strawberry/juice mixture and put in fridge to stand.
Grease round cake pan and pre-heat oven to 450F/230C. Add flour, 2 tablespoons sugar, baking powder and salt into a bowl. Cut in shortening (Trex) thoroughly until mixture looks like meal and shortening (Trex) is finely cut in. Stir in milk until just blended. Cake mixture should not be runny like normal cake mixture and you will need to pat it into the pan.
Bake 15 to 20 minutes (possible 5 more for fan assisted ovens) or until golden brown. Split the cake horizontally whilst still warm. Spread a bit of butter or margarine on the cut sides. Place bottom half with cut side up and cover generously with strawberry/juice mixture. Take second half and place on top with cut side up, and add more of the strawberry/juice mixture. Then take sliced berries you put aside and carefully decorate the top half.
Best served warm with a bit of whipped cream.
Some people don't like it the second day because the juice makes the cake mushy -- I adore it that way. This recipe always reminds me that summer is here.
