It seems that I’ve been on a bit of a strawberry buying frenzy. It’s that time of year. We’ve been munching them all weekend, even instead of popcorn while we watched a film on Sunday night, and yet I’m left with a punnet of slightly squishy strawberries at the bottom of the fridge.
That calls for a Strawberry Loaf. Unfortunately it didn’t stay in one piece for very long after it was finished, so please excuse the photos of a half eaten cake.
This recipe I’ve had scribbled down for ages – it’s one of the tried and tested that has made it into the hardbacked notebook I copy selected recipes into. It's fantastic as it iss adaptable for any soft fruits that need using up, plus I usually have all the other necessary ingredients on hand.
Ingredients:
225g Plain Flour
2tsp baking powder
Pinch of salt
3 eggs
225g sugar (caster, golden caster sugar or light brown sugar)
½ cup of either sour cream, buttermilk or yoghurt
2 tsp vanilla extract
120ml flavourless oil (I usually use sunflower oil)
About a pint of chopped strawberries or other soft fruit
Method
Preheat oven to 170 degrees. Sift the flour into a bowl. Add all the other ingredients except the fruit and mix until incorporated. Fold in fruit. Pour into a lined loaf tin and bake for about 45 minutes until turning golden brown on top.
I made a cream cheese frosting for mine, coloured a pale strawberry pink, but it’s just as good without.
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