Preheat the oven to 400F/200C.

Hull the strawberries, cut them in half or in quarters if larger and place on a baking sheet. Drizzle over the oil and balsamic vinegar, toss and turn the strawberries cut side down. Roast for 15min. Allow them to cool then blend to a puree. If a lot of liquid has come out of them, just pick out the strawberries and blend those. If you have less puree than 1 cup/240ml top up with the syrup that came out of the berries. These can be stored overnight in the fridge before making rest of cake.

Set the oven to 350F/175C and lightly oil your bundt tin (10 cup, or use a regular cake tin equivalent capacity).

Cream together the butter and sugar. Add the eggs one at a time and mix in well.

In a separate, large bowl mix together the flour, baking powder, baking soda and salt. Add the butter-egg mix, pureed strawberries and milk and mix so combined.

Pour the mixture into the bundt cake tin and bake for approx 60min until a skewer inserted in the middle comes out clean.

Allow to cool before removing from the pan and glazing.

For the glaze, crush the freeze dried strawberries and blend with the sugar and lemon juice. Drizzle over the cake and enjoy.