Preheat your oven to 180°C (160°C fan/Gas Mark 4). Lightly grease a 23cm round cake tin with butter and line the bottom with a circle of parchment paper. This preparation ensures your cake releases beautifully and prevents sticking.

In a small bowl, gently toss the sliced strawberries with the light brown sugar and lemon juice. The strawberries will start to glisten and release a little juice, indicating they're ready. Arrange these sweet, glossy strawberry slices in a single layer over the bottom of your prepared cake tin, making sure to cover as much of the base as possible.

In a large mixing bowl, cream together 100g of softened butter and 170g of caster sugar using a stand mixer or a hand mixer on medium speed. Continue beating until the mixture is pale yellow and visibly light and fluffy, usually taking about 3-4 minutes. The sound of the mixer will soften as the mixture becomes aerated.

Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated into the buttery mixture, which will look smooth and creamy, before adding the next. If the mixture looks a little curdled, don't worry, it will come together once the flour is added. Stir in the vanilla extract.

In a separate bowl, whisk together the self-raising flour, baking powder, and a pinch of salt. Gradually add half of the dry ingredients to the wet mixture, mixing on low speed until just combined. The batter will be thick and slightly crumbly at this stage.

Pour in the whole milk, mixing until just incorporated. The batter will loosen and become a little runnier. Then, add the remaining dry ingredients, mixing on low speed only until no streaks of flour remain and the batter looks smooth and uniform. Be careful not to overmix, as this can make the cake tough. The batter will have a lovely, thick, creamy texture.

Carefully spoon the cake batter over the arranged strawberries in the cake tin, gently spreading it evenly to the edges without disturbing the fruit too much. The batter will be a pale yellow against the vibrant red of the strawberries.

Bake for 40-45 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean. During the last 10 minutes, your kitchen will be filled with the most wonderful sweet, buttery aroma. The top of the cake will be golden brown and spring back lightly when touched.

Once baked, remove the cake from the oven and let it cool in the tin on a wire rack for 10-15 minutes. This cooling period is crucial for the cake to set properly and for the fruit topping to settle.

After 10-15 minutes, carefully place your wire cooling rack over the top of the cake tin. In one swift, confident motion, invert the cake onto the rack. Gently lift off the tin and peel away the parchment paper. The beautiful, glistening strawberries will be revealed, creating a stunning pattern on top of the golden cake. Allow it to cool completely before slicing and serving.