Total Time
1hr 30mins
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.

Ingredients Nutrition

Directions

  1. Pour pureed strawberries into a small saucepan. Heat to boiling over medium heat and cook 1 minute, stirring constantly; cool.
  2. In a large mixing bowl, cream sugar, shortening and eggs until light and fluffy.
  3. Combine remaining dry ingredients.
  4. Alternately add flour mixture and water to creamed mixture, mixing at low speed.
  5. Stir in pureed strawberries.
  6. Blend well, so that there are no patches of white batter, but be careful not to overmix, or bread will be tough.
  7. Fold in nuts, if using.
  8. Put batter in a 9x5 loaf pan that has been sprayed with cooking spray, or into two 1-lb pans.
  9. 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.
  10. Cool in pan 10 minutes; remove from pan and cool completely on wire rack.
  11. 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.

Reviews

(2)
Most Helpful

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".

*Marli* July 15, 2003

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