Prepare the Pan and Oven: Start by heating your oven to 170°C. Grease and line a round or rectangular cake pan with baking paper. This step helps the cake release easily and keeps the edges neat.
Cream Butter and Sugar: Place the softened butter and caster sugar in a large bowl. Beat them together until the mixture turns pale and fluffy. This step traps air and gives the cake its soft texture, so take a few minutes here.
Add the Eggs Slowly: Crack in the eggs one at a time, mixing well after each addition. This keeps the batter smooth and prevents curdling. Scrape the bowl as needed to keep everything evenly mixed.
Mix the Dry Ingredients: In a separate bowl, whisk together plain flour, cornflour, baking powder, and salt. This helps distribute the leavening evenly through the batter.
Combine Wet and Dry: Add half of the dry mixture to the butter mixture, then pour in the milk and vanilla extract. Finish with the remaining dry ingredients. Mix gently until just combined. The batter should look smooth and thick.
Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for about 45 to 55 minutes until the top turns golden and a skewer comes out clean from the center. Let it cool in the pan briefly before turning out.
Prepare the Cream and Fruit: Whip the cream with white sugar and a touch of vanilla until soft peaks form. Slice the strawberries and keep them ready for serving.
