Prep 30 mins
Cook 1 hr
This is a summer bread, as you need truly ripe strawberries for it to be at its best. And believe the recipe-don't skip the mellowing.
- 1 cup pureed fresh strawberries
- 1 3⁄4 cups flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1 cup sugar
- 1⁄3 cup shortening
- 2 eggs
- 1⁄3 cup water
- 1⁄2 cup chopped walnuts (I leave them out) (optional)
- Pour pureed strawberries into a small saucepan. Heat to boiling over medium heat and cook 1 minute, stirring constantly; cool.
- In a large mixing bowl, cream sugar, shortening and eggs until light and fluffy.
- Combine remaining dry ingredients.
- Alternately add flour mixture and water to creamed mixture, mixing at low speed.
- Stir in pureed strawberries.
- Blend well, so that there are no patches of white batter, but be careful not to overmix, or bread will be tough.
- Fold in nuts, if using.
- Put batter in a 9x5 loaf pan that has been sprayed with cooking spray, or into two 1-lb pans.
- Bake at 350° for about 1 hour (45-50 minutes for the smaller pans), or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes; remove from pan and cool completely on wire rack.
- Mellow bread by wrapping in foil and freezing or storing at room temperature for 24 hours. IMPORTANT: Don't skip this step. This bread is pretty tasteless right out of the oven. A definite case of what a difference a day makes.
I was lucky enough to buy some delicious Queensland strawberries in the middle of winter. This cake turned out very moist, however I don't think it had much of a strawberry flavour - next time I will not puree the strawberries as much so the cake will have strawberry "chunks".