Preheat the oven to 175 C and generously grease your bundt pan. See post for more baking pan options. <br></br>

Sift the flour, baking powder and salt, if using. Set aside.<br></br>

Beat the butter and sugar till pale and fluffy, by hand or with an electric mixer.<br></br>

Add the egg and vanilla extract. Beat well.<br></br>

Fold in the flour mixture, stirring until just combined, then gently fold in the strawberries taking care not to let the batter turn pink. The batter will be thick.<br></br>

If using two small bundt pans, spoon half the batter into each. If using only one, reserve half the batter at room temperature. Do not fill the bundt pan more than 3/4 of the way.<br></br>

Bake for 30 to 35 minutes until browned and a toothpick poked in the center comes out clean. Baking time will vary depending on how many bundts you're baking at a time and what size pan you use.<br></br>

Allow the bundt to cool for a few minutes, then loosen the edges with a sharp knife. Using a kitchen towel, turn the mould upside down and gently shake to release the cake out onto a plate. If the mould was well-greased, you shouldn't have any problems. If reusing the pan, preferably wash and grease it again before baking the next cake to avoid it sticking.<br></br>

To make the compote, combine all the ingredients except the cornstarch, in a saucepan on low heat. Stir frequently until the strawberries have broken down and the mixture is lightly bubbling. Now add the cornstarch dissolved in water, and stir till the mixture thickens and comes to a boil. The whole thing shouldn't take more than 5 to 7 minutes and the compote will thicken as it cools.<br></br>

Serve the cake preferably warm, with a ton of compote dolloped all over it :)