Strawberry Gugelhupf

Have the bundt pan nearby so you can work quickly.

Grease the grooves well too so the cake releases cleanly later.

Make sure the bowl and whisk are free of grease, otherwise the meringue won't hold.

The drier the strawberries, the less they will make the batter soggy.

The butter should really be soft (room temperature) for a particularly fine crumb.

Stir only until combined so the batter doesn't become too dense.

Coating the strawberries in flour helps prevent them from sinking in the bundt cake.

Use a spatula and don't stir to keep the batter airy.

Near the end, test with a skewer: if no wet batter sticks, the bundt cake is done.

Allow it to cool well first, otherwise it may break when unmolding.

For the nicest look, sift powdered sugar over it right before serving.