Ingredients
- Fresh strawberries (or frozen, thawed, and drained)
- All-purpose flour
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
Optional Add-Ins:
- Lemon zest (for brightness)
- Almond extract (for a nutty flavor)
- White chocolate chips (for sweetness)
Topping Ideas:
- Strawberry glaze (powdered sugar and strawberry puree)
- Fresh strawberries (for garnish)
- Whipped cream or ice cream
Instructions
- Prepare the Ingredients:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Wash, dice strawberries, and toss in a light coating of flour to prevent sinking.
- Make the Batter:
- Cream butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, beating well after each.
- Alternate adding dry ingredients with wet ingredients (like milk or sour cream) to maintain a smooth batter.
- Fold in diced strawberries gently.
- Bake the Cake:
- Pour batter into prepared pan, smooth the top, and bake for 50-60 minutes.
- Let cool in the pan for 10-15 minutes, then transfer to a wire rack.
- Prepare the Topping (Optional):
- Mix powdered sugar and strawberry puree to create a glaze.
- Drizzle over cooled cake.
Notes
- Use fresh strawberries for the best flavor; frozen works if thawed and drained.
- Toss strawberries in flour before folding into the batter to avoid sinking.
- Store at room temperature for 2 days or refrigerate for up to a week.
- To customize, try lemon zest, chocolate swirls, or other berries.