Preheat oven to 160°C. Spray a 25cm fluted ring pan with oil spray.
Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Gradually add the eggs, one at a time, and beat well after each addition. Sift the flour over the butter mixture and fold through along with the milk.
Place the berries in a clean, dry bowl and mash with a fork. Fold into the cake mixture. Spoon the mixture into the prepared pan, smoothing the surface with a palate knife.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool slightly before turning onto a wire rack to cool completely. Slice and serve with extra berries and thick cream.
