Wash and slice up Fresh Strawberry (150 gram), then place them in a saucepan with Granulated Sugar (50 gram). Cook them on low heat until the sugar has melted and turned into a syrup. You don’t want to cook the strawberries at this stage.
Line a cake pan with parchment paper and pour the cooked strawberries with the cooking juice at the bottom of the pan, spread it evenly.
In a bowl whisk Organic Egg (2) and Granulated Sugar (100 gram) until light and fluffy, add in the Type 1 Flour (150 gram) and Baking Powder (1 teaspoon), and while stirring pour in the Rice Milk (120 milliliter). Mix until you get a smooth batter.
Dice up the remaining Fresh Strawberry (50 gram) and stir them into the batter.
Preheat your oven to 350 degrees F (180 degrees C).
Next, pour the batter into the pan and bake in a preheated oven at 350 degrees F (180 degrees C) for 25 to 30 minutes.
Remove from the oven and let it cool down slightly, then turn your cake upside down on a plate. Wait until it cools down completely, then serve it up!