Step 1

Preheat your oven to 180c and line a loaf pan with baking paper.

Step 2

Takes your fresh berries and place these into a food processor, then blitz into a smooth puree. You don't need to strain this, but you can if you would prefer.

Step 3

In a large mixing bowl, combine the sugar and olive oil and cream these together until pale in colour.

Step 4

Pour in your milk mixture, then gently fold through all of your dry ingredients. Finally, stir in your strawberry puree, a few drops of pink food colouring (or beetroot powder) and freeze dried berries (these provide a great pop of additional flavour!)

Step 5

Take a few spoonfuls your batter and add a few extra drops of food colouring.

Step 6

Pour your cake mixture into the loaf tin, add your darker mixture on top and carefully swirl these together. Pop this into the oven for 45-50 minutes to bake.

Step 7

Once cooked, allow your cake to cool slightly in the tin, then transfer wire wrack.

Step 8

Prepare your icing by mixing the powdered sugar gradually with a little water, until you're left with a spreadable (but not too runny) consistency. Spread this over your cooled cake and top with fresh berries!