Strawberries and oranges were made for each other

One of these recipes will take you 2 minutes to make and the other will take you 2+ hours.

Skye from Paw Patrol loves this snack.

Strawberries with fresh orange juice:

Cut strawberries. Squeeze fresh orange juice over the top. Throw the squeezed orange in the bowl to express your irreverence.

Orange bundt¹ cake with strawberry glaze:

For the cake:

2 ¾ cups all-purpose flour (330 grams)
¼ cup cornstarch (40 grams)
1 teaspoon Diamond Crystal kosher salt
1/2 teaspoon baking soda
1 teaspoon baking powder
½ cup (1 stick) unsalted butter, room temperature
1 3/4 cups granulated sugar (350 grams)
½ cup extra virgin olive oil
1 tablespoon orange zest (from ~2 oranges)
3 large eggs
1/4 cup fresh orange juice
3/4 cup buttermilk, room temperature

For the glaze²:

1/2 oz freeze-dried strawberries³, ground into a powder (yields ~2 tablespoons)
1 cup powdered sugar (120 grams) + more as needed to thicken
2+ tablespoons fresh orange juice
1 teaspoon vanilla extract
Pinch of kosher salt
More orange zest, optional for decorating

1. Preheat your oven to 325°F. Spray a bundt pan generously with non-stick spray.

2. In a medium bowl, whisk together flour, cornstarch, salt, baking soda, and baking powder.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until fluffy, about 2 minutes on medium-high speed.

4. Add granulated sugar and orange zest, and cream the mixture until it’s fluffy, about 3 minutes on medium-high speed.

5. With the mixer on low speed, drizzle in the olive oil, then add the eggs one at a time. Next, slowly drizzle in the orange juice and buttermilk.

6. Detach the bowl from the mixer, and use a rubber spatula to gently stir in the dry ingredients. Mix only until combined, avoiding over-mixing.

7. Add the batter to the prepared pan and bake for about 50 - 55 minutes. You can test it with a toothpick around 45 minutes to see how it’s doing. It should be golden brown and starting to separate from the sides of the pan.

8. Remove the cake from the oven and allow it to cool for 15 minutes before inverting the pan.

9. While the cake cools, prepare the glaze by combining freeze-dried strawberry powder, powdered sugar, orange juice, vanilla extract, and salt in a bowl. It will seem dry and crumbly at first, but keep mixing until the powdered sugar absorbs all the liquid ingredients. You can adjust the consistency by adding more orange juice or powdered sugar, depending on your preferences.

10. Drizzle over the *completely cooled*⁴ bundt cake. Put some orange zest on the top if you want to really go for it.

11. Lightly wrap and refrigerate any leftover cake.

1. If you don’t have a bundt pan, go ahead and make it a different shape: loaf pan, square pan, whatever! You may not be able to fit all of the batter into one of these smaller pans, and the baking time may be different, but it will still be great.

2. During the pandemic, I learned some valuable baking lessons from Christina Tosi, one of which is that you can make a “glaze” using powdered sugar and ANY liquid you want. In a class I took with her, she encouraged us to use things we had laying around in our refrigerator to make a glaze for sugar cookies: soda, orange juice, beer, coffee, etc. The point of this story is that you never really need a “recipe” for a glaze, just some powdered sugar and whatever liquid you feel like using.

3. If you can’t find these, here’s an alternate recipe for glaze using fresh strawberries: Mash 1/4 cup fresh strawberry slices, 1 tablespoon of sugar, 1 tablespoon of fresh orange juice, a splash of vanilla extract, and a pinch of salt together in a bowl. Add in 1 1/2 cups powdered sugar (and more as needed to thicken to desired consistency).

4. Don’t be like me and drizzle it too soon (which honestly happens every single time because I’m impatient). Cakes take like 2 hours to be completely cool, which isn’t fair when you’re just trying to finish it so you can eat a slice with your afternoon coffee.