Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
8         oz            strawberries, hulled and quartered
2         cups          all-purpose flour, sifted
1         cup           unsalted butter
1         cup           sugar
4                       eggs
1                       Grated zest (rind) of 1 orange
1         teaspoon      baking powder

Icing
4         oz            hulled strawberries
1 1/2     tablespoons   confectioners' sugar
1 1/4     cups          heavy cream, whipped
5-6                     extra strawberries, for decoration

Preparation:

Preheat oven to 350 degrees F (180 C). Butter a 9-inch round cake pan and line the base with parchment or waxed (greaseproof) paper.

Toss the strawberries in a little of the flour, to coat. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Fold in the orange zest (rind), flour, baking powder, and strawberries in 3 batches. Stir to combine after each addition.

Pour the mixture into the prepared pan. Bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean.

Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

ICING:

Place the strawberries and sugar in the bowl of a food processor and process to a puree. Fold into the whipped cream. Ice the cake and decorate with the strawberries and serve.