• Preheat your oven to 160℃ (140℃ for fan ovens) and line an 8x10-inch baking tin.
• In a large bowl, cream together the butter and sugar then stir in the vanilla extract.
• Mix in the eggs, flour and milk, a little bit at a time, until you have a smooth cake batter. Gently fold in the chopped strawberries.
• Transfer the batter to your lined tin and spread it out evenly. Bake for 25-30 minutes, until a toothpick comes out clean.
• Let the cake cool in the tin for around 10 minutes then flip it out onto a wire rack and leave to cool completely.

Topping

• Break up the white chocolate and place it into a heatproof bowl with the double cream.
• Place the bowl on top of a saucepan of gently simmering water to create a double boiler. Turn the heat to low and stir gently until there are no lumps of chocolate left.
• Carefully lift the bowl off the saucepan, leave to cool for 5 minutes, then pop it in the fridge for 30 minutes.
• After chilling, use an electric whisk to whip it up until it just becomes thick enough to spread. Be careful not to overwhisk or the ganache will become solid when it sets.
• Spread the ganache over the cake then top with the strawberry halves. Then cut it into slices and enjoy!