This week marks the end of an era in our house. My eldest son leaves school on Friday for good with thirteen years of education behind him and a place at university waiting for him in September. I keep finding myself pausing, thinking about how it’s all gone by too quickly. Watching him move through the house in familiar spaces that won’t quite be the same once he’s gone. I can’t stop welling up.

The truth is, watching him grow has been like watching a photograph develop in slow motion. Each day brought tiny changes but day to day life is so busy that sometimes you don’t notice the transformations until suddenly they are standing in front of you, all grown up, confident and ready for the world.

I remember dropping him off for his first day of school like it was yesterday. How he used to run to the classroom window each morning and wave incessantly until I was out of sight. Now he’s planning his summer of travels, organising his new accommodation for university, already mentally packing for his next adventure.

When he was little we loved watching Toy Story together. There is a scene in Toy Story 3 at the end when Andy’s mum walks into his now-empty room after he has packed up for college. This is the room he grew up in, where he played with Woody, Buzz, and all his toys. As she gets choked up, Andy comforts her and gently taps her on the shoulder.

Andy: Mom, it’s okay.

Andy’s Mom: I know, I just wish I could always be with you.

Andy: You are.

I’ve watched that movie many times and that scene always made me cry, thinking I’ll never be ready for that day. But here I am, knowing that is me about to pause in his doorway, looking into a room that will feel impossibly quiet. But what a privilege it’s been, having a front-row seat to watch him become himself.

This isn’t an ending. It’s a beautiful beginning. And beautiful beginnings, I think, deserve a beautiful cake. Here is to all your parents going through this same milestone moment. This summer rosé wine and strawberry Bundt cake is our celebration of letting go with love. 

Ingredients

For the Cake:

• 340g plain flour
• 2 tsp baking powder
• 1/2 tsp salt
• 225g unsalted butter, softened
• 300g caster sugar
• 4 large eggs
• 2 tsp vanilla extract
• 240ml whole milk
• 200g fresh strawberries, hulled and diced small
• 2 tbsp flour (for coating strawberries)

For the Rose Wine Glaze:

• 120ml rosé wine
• 150g icing sugar
• 30g unsalted butter
• Pinch of salt

For Garnish:

• Fresh strawberries, hulled and halved
• Edible flowers (optional, but oh so pretty!)

Method

1. Prep your tin and oven – Preheat to 180°C. Generously butter a 25cm bundt tin (alternatively, use cake release spray for extra insurance). This step is crucial for a clean release!
2. Prepare the strawberries – Toss diced strawberries with 2 tbsp flour in a small bowl. This prevents them from sinking to the bottom.
3. Make the batter – In a large bowl, cream butter and sugar until light and fluffy (about 4-5 minutes). Beat in eggs one at a time, then vanilla.
4. Combine dry ingredients – Whisk flour, baking powder, and salt in a separate bowl.
5. Bring it together – Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour. Fold in the floured strawberries gently.
6. Bake – Spoon into prepared tin and bake for 50-60 minutes until a skewer comes out with just a few moist crumbs.
7. Cool – Let cool in tin for 10 minutes, then turn out onto a wire rack.
8. Make the glaze – Gently simmer rosé in a small saucepan until reduced by half (about 5 minutes). Whisk in icing sugar, butter, and salt until smooth.
9. Finish – Drizzle warm glaze over cooled cake, letting it pool in the ridges. Arrange fresh strawberry halves around the cake and the base and scatter edible flowers if using. 

Serves 10-12 generously. Best enjoyed within 2 days, stored covered at room temperature.