STRAWBERRY BUNDT CAKE


250 grams strawberries, mashed/blitzed
175 grams butter, softened
1/4 cup milk
1 1/2 cups sugar
3 eggs
1 3/4 cups self raising flour
1/2 teaspoon salt
1 teaspoon vanilla

preheat oven to 160 c. grease and flour a large bundt tin or
grease sides and line bottom of a 24 cm springform tin.

using an electric mixer, cream the butter and sugar.

add eggs one at a time beating well after each addition.

add half the flour and beat until combined. add the milk then
the rest of the flour and beat until well combined.

add vanilla.

fold in the strawberries.

pour into tin.

cook for approx. 1 hour or until golden and a skewer comes
out clean.  time varies according to tin size.

dust with icing sugar or ice if desired.