So I had like half a pint of strawberries left from my bounty delivery last week and they were fading fast. I had to throw half of them out because they went all mushy, so I decided to cook the rest.
Since I also have some buttermilk that needs using, I settled on
this recipe only of course using strawberries in place of the raspberries. After reading the reviews which mentioned that the amount of batter you get makes a rather thin cake using the 9" pan called for, I decided to deploy ye olde barely-used springform bundt pan.
The reviews were right. The batter fits comfortably in a small medium bowl. When I plopped it in the pan, it went maybe 1/2" up the side. It does rise somewhat in the oven a little, but it's still a flattish cake.
I cooled it for 10 minutes in the pan as directed, but even so removing it from the bundt bottom was a challenge. And by that I mean that it pulled off in 3 pieces so it looks a mess, but that gave me the perfect excuse to nom a bit of it while it was still toasty.
Verdict: deeeelicious. Definitely guest quality, and as long as you have an electric beater, the labor is virtually nil.