Preheat the oven to 160˚C. Line and grease a 500g cake tin.
In a bowl, toss the strawberries with the corn flour and keep aside.
Next, Place the butter and sugar into a mixing bowl and mix until light and fluffy.
Next, add in the eggs, start to combine, and sprinkle over the flour and baking powder.
Stir until thoroughly combined.
Pour half into the prepared tin and scatter the coated strawberries, keeping a few strawberries aside.
Carefully spoon the rest of the cake batter and top with the rest of the coated strawberries. Sprinkle over the porridge and some caster sugar.
Place in the oven and bake for 40-50 minutes or until a skewer inserted in the centre comes out clean.
Remove from the oven and allow to rest for 5 minutes.
Leave to cool and enjoy within the day or store in a clean container for a few days in the fridge.
