Instructions

1. Pre-heat oven to 180°C / 160°C fan assisted. Line a 23x33cm (9x13inch) rectangle baking dish with parchment paper. Tip: If you overhang the parchment paper you can use the overhang to simply lift the cake out of the tin for easy removal.
2. For the sponge, whisk together the dry ingredients in a large bowl. Cut the softened butter into cubes and add to the dry ingredients with half of the milk.
3. Beat with an electric mixer on low speed until you get a thick batter that’s smooth with no dry ingredients left in the bottom of the bowl.
4. To the remaining milk, whisk in the eggs, yoghurt, and vanilla.
5. Add half of this to the batter and beat just until combined. Scrape down the sides of the bowl. Add the remaining wet ingredients and mix again just until combined, scraping down the sides of the bowl. Tip: Avoid mixing too long as this will make the cake tough. Beat just until batter is combined with the wet ingredients.
6. Pour batter into the prepared baking tin and spread it evenly in the tin with a spatula or the back of a large spoon.
7. Scatter the sliced strawberries over the top of the batter then bake in the pre-heated oven until a toothpick comes out clean, 40-45 minutes.
8. Leave to cool in the tin on a wire rack for about 10 minutes, then remove from the tin and leave to cool completely.
9. When ready to decorate, combine the mascarpone, double cream, icing sugar and vanilla in a medium sized bowl. Whisk on low speed until combined, then slowly increase the speed and whisk until frosting is thick and spreadable.
10. Spoon frosting on top of the cooled sponge and spread with a spatula or back of a large spoon.
11. Depending on the size of the strawberries, cut in halves or quarters then scatter them over the top of the frosting to finish.
12. Store in an airtight container (or in the baking tin covered with preferred wrap) in the fridge until ready to serve. Best eaten on the day of baking, but will keep for 1-2 days.