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As the good weather continues and the bank holiday coming up, life is gooood! Over the bank holiday, I am in Holland visiting family and am again reunited with my baking partner, Gaia, my wonderful cousin.



When we’re together we always like to bake and as it is equally sunny here we decided to bake something summery.


We settled on strawberries as 1) it is my favourite berry all year round, trumping raspberries and blackberries


2) they taste absolutely delicious with cream (which is what we decided to also fill the cake with).



I love the shape of bundt cakes because they just look so modern and make a plain cake so much more fun.



250g self-raising flour
250g caster sugar
250g butter
5 eggs
400g strawberries (quartered)
200ml whipping cream
icing sugar
Recipe (The Little Elf Bakery)… makes 1 bundt cake

Pre-heat the oven to 180 degrees celsius and grease the bundt tin. Cream the butter and sugar together so that it has a fluffy, creamy texture. Whisk the eggs in a bowl and pour into the mixture a little bit at a time (making sure they are stirred in before adding more). Sieve in the flour then gently fold. Pour into the bundt tin and put in the oven for 45 minutes or golden on top (and a knife comes out clean).

Take out of the oven and leave to cool on a cooling rack. When cool, cut the cake in half, whip the cream and quarter the strawberries. Spread the cream inside the cake and place the strawberries on top of the cream. Put the top of the cake back on and dust with icing sugar.


Serve with extra cream and strawberries!