Preheat your oven to 350 degrees F (180 degrees C).
Wash and slice up the
Fresh Strawberries (1 cup)
, then place them in a saucepan with
Granulated Sugar (1/4 cup)
. 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 Eggs (2)
Granulated Sugar (1/2 cup)
until light and fluffy, add in the
Type 1 Flour (1 1/4 cups)
Baking Powder (1 tsp)
, and while stirring pour in the
Rice Milk (1/2 cup)
. Mix until you get a smooth batter.
Dice up the remaining
Fresh Strawberries (1/3 cup)
and stir them into the batter.
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!