1. Butter a 9” round pan and line the bottom with parchment paper. Preheat oven to 375˚F.
2. Prepare 300gms strawberries for the cake: dice half of the strawberries and slice the second half into halves.
3. In a large mixing bowl, using an electric hand mixer beat together 2 eggs with 1 cup sugar on high speed for 5 minutes or until light in color and thick.
4. Add 1 cup thick curd ,1/2 cup oil, 1 tsp vanilla and beat on low speed until well combined.
5. In a small bowl, whisk together: 2 cups flour, 2 tsp baking powder and 1/4 tsp salt until well incorporated. With the mixer on med/low speed, add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined. Do not over-mix.
6. Pour half of the batter into prepared pan. Top with diced strawberries then spread remaining batter over the top. Cover the surface with halved strawberries (cut-side-down), pressing them down just slightly into the batter. Bake at 375˚F for 45-55 or until a toothpick inserted into center comes out clean. Let cake rest in pan 15-20 min then remove ring and cool to room temp or until just lightly warm.
7. Run a thin spatula around cake edges to loosen from pan. then transfer to a cake platter. Cool until just warm or at room temperature. To serve, dust with powdered sugar if desired. Drizzle individual slices generously with strawberry syrup.
