This is a very simple elevated sponge cake recipe that includes strawberries. Please use fresh strawberries for this cake. No frozen ones. They will make your cake soggy.
Preheat your oven to 180 degrees. Sift all your dry ingredients. Melt the butter and mix castor sugar in it. Then add one egg at a time and mix well. Add in vanilla essence and oil and mix for another 4 minutes. You can use a hand whisk also. I used my stand mixer for it. Grease a 9 inch removable bottom pan with olive oil and some flour. Now pour the wet ingredients into the dry one and use a spatula and fold. The mix will just come together. It won’t be runny. If you think your cake mix isn’t coming together just add one or two Tbsp of milk.
Use diced strawberries on top and bake at 180 degrees for 35 to 40 minutes or till skewer comes clean. Remove from the oven after five minutes. Let it cool down on a rack. I used some Strawberries in the middle of the batter but a lot of my friends like the cake when it’s got strawberries only on the top so for them I skip that part.