Preheat your oven to 180c and line a loaf pan with baking paper.
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.
In a large mixing bowl, combine the sugar and olive oil and cream these together until pale in colour.
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!)
Take a few spoonfuls your batter and add a few extra drops of food colouring.
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.
Once cooked, allow your cake to cool slightly in the tin, then transfer wire wrack.
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!
