Perhaps you’ve heard of the more recent cookbook from Sarah Copeland called Everyday is Saturday. The photography and design of the book is just gorgeous. It amazes me what works of art cookbooks can be. The recipes are practical, and it is packed with information.

Anyway, this cake caught my eye when I was planning on baking with my niece a couple weeks ago so we used it as a jumping off point. It originally hails from The Vanilla Bean Blog with fresh cranberries and bitters in it. But we’re going to use those ruby red summer strawberries, per request. Fresh berries do make little dimple throughout the cake, but I don’t mind it. The crumb is tight, so I think it could hold little pieces of whatever fruit you fancy.

I know people are all about fresh baked goods, but I thought this was actually better the next day. Serve it with a soft whipped cream or even ice cream, but Copeland suggested a powdered sugar glaze.

If you do not have a 10-12 cup Bundt pan, you could do this in a 9x13 pan but reduce the cooking time.