Sunday Cake (Strawberry Bread)

This was interesting. Before, the only way I’ve incorporated strawberries in baking was in a strawberry almond cake I used to make a long time ago. That recipe had chopped strawberries layered in the middle of the batter.

That wasn’t the way here. I call this a bread simply because the recipe had called it a bread, but personally, I thought the texture was fine enough to be a cake. It was slightly dense, but very very soft, and moist enough the next day. I guess the secret is the crushed strawberries.

So instead of smooshed bananas, you have smooshed strawberries. And it definitely smelled like it too. Simply wonderful.

I used brown sugar instead of the white, as called for in the The Best Bake Sale Ever Cookbook, to preserve its moisture better since it wasn’t going to be served the same day it was baked. I think it brought out the lovely scent of the strawberries more.

This recipe is great for those not-up-to-par-left-forgotten-in-the-fridge berries, or frozen berries. I used some leftover frozen berries and added a touch of milk. It was well received by the church congregation.

Oh, I used my jelly moulds again. And they didn’t fail me. Even browning and easy release, I love those pans!

Strawberry Bread
adapted from The Best Bake Sale Ever Cookbook
makes one 9×5 loaf

2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, softened
1 c. brown sugar
1/2 tsp. vanilla extract
2 large eggs
1 c. crushed strawberries, fresh or frozen, just use a fork
2 Tbsp. milk

  1. Preheat the oven to 350 degrees. Grease and flour a loaf pan.
  2. In a large bowl, whisk together the flour, salt, and baking powder, set aside.
  3. Crush the strawberries and add the milk.
  4. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla.
  5. Add alternately the flour mixture and the crushed strawberries to the creamed ingredients, ending with flour.
  6. Spoon into the prepared pan and smooth the top with a spoon.
  7. Bake 55 to 60 minutes, or until the top is browned and a toothpick inserted in the centre comes out clean.

Great as a light, tender, and fragrant accompaniment to tea!

1 Comment

Filed under Cakes, Snacks

One response to “Sunday Cake (Strawberry Bread)

  1. Pingback: Ribs for Lunch « The KitchenMaid

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