Preheat the oven to 350°F (180°C). Coat the inside of an 8-inch round cake pan with cooking spray. Line the bottom of the pan with a fitted piece of round parchment paper. Set aside.

Stir together the flour, cornmeal, baking powder, cinnamon, and salt in a large bowl; set aside. Place the cane sugar and orange zest in a small bowl; using your hands, rub the zest into the sugar until well combined. Whisk the sugar zest into the flour mixture. Set aside.

Pour ½ tablespoon of the melted butter into a small bowl, and reserve for the cake pan. Whisk together the eggs, milk, olive oil, vanilla, and remaining melted butter in a medium bowl until smooth. Add the egg mixture to the flour mixture, and stir together just until combined. Set aside.

Lightly brush the parchment paper in the cake pan with the reserved ½ tablespoon melted butter, then sprinkle with the brown sugar. Arrange the sliced strawberries inside the pan to fully cover the bottom.

Pour the batter over the prepared strawberries in the cake pan. Bake for 45–50 minutes, until a skewer or toothpick inserted in the middle of the cake comes out clean.

Remove from the oven, and transfer the cake pan to a wire rack. Let cool for 15 minutes. Invert the cake onto a serving dish, then remove and discard the parchment paper.

Let the cake cool for 10 minutes. Top with a dusting of powdered sugar and fresh strawberries, if desired. Serve warm or at room temperature. Store in an airtight container in the refrigerator for up to 5 days.