• Preheat the oven to 375°F. Line a 7-inch springform pan with parchment paper, including up the sides, and spray with cooking spray. Set aside.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
• To a small bowl, add eggs and oil. Stir until well combined.
• Add the eggs and oil mixture to the flour mixture, mixing until combined.
• Set aside ½ cup of strawberries. Fold the rest of the strawberries into the batter until coated.
  
• Pour the batter into the lined pan and top with the reserved ½ cup of strawberries. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean.

Topping

• In the last few minutes of baking, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.
• Take the cake out of the oven and insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.
  
• Pour the milk mixture over the cake, making sure it fills the holes and covers the top.
  
• Let the cake cool for 10-15 minutes to allow the milk mixture to absorb into the cake.
  
• Dust the cake with confectioners sugar before serving. Enjoy!