°1/2 cup (125ml) sugar
°2 tablespoons cornstarch
°4 c quartered strawberries
°1 tsp vanilla extract
°2 c (500ml) flour
°1 tsp baking powder
°1/4 tsp salt
°4 large eggs at room temperature
°1½ cups (375ml) sugar
°1/2 c melted butter
°1/2 cup (125ml) vegetable oil
°1 cup (250ml) milk
°1 teaspoon vanilla extract
Thoroughly grease and flour a 10-inch circular cake pan. Preheat oven 350°F (176°C).
Mix the cornstarch and sugar together and sprinkle the strawberries with the mixture. Add the vanilla extract. Mix well. Put in the bottom of the cake pan. Sift flour, baking powder and salt. Put aside.
In bowl of your mixer, beat egg / sugar. In a measuring cup, combine butter and vegetable oil. Add to your blender while it continues to beat. In a small bowl, mix the vanilla extract with the milk.
Add the dry ingredients and the milk to the butter mixture alternately. Pour into the cake pan over the strawberries. Bake for 50 to 60 minutes or until toothpick inserted comes out clean.
Let cool. Serve with vanilla ice cream