The fresh, local strawberries are delicious this time of year in Northern California. I have my own “secret” strawberry stand (the lot next to the old Palby’s Restaurant off of Hwy 29) that grows and sells the most delectable unbelievably sweet strawberries I have ever tasted.
Usually I just eat them all by themselves, but when I came across this recipe for Strawberry Loaf Cake I had to give it a try… the recipe is the perfect way to showcase in-season strawberries.
The cake is simple, moist and delicious and absolutely bursting with strawberries. The strawberry flavor (and scent!) becomes even more pronounced and sweeter after baking. If you love strawberries you will love this bread. I’ve made it a couple of times already.
Here is how you can make your own:
You can find the entire recipe here. Start by spraying a 9×5 inch loaf pan with Pam For Baking. Set aside. Preheat oven to 350 degrees. Roughly chop enough strawberries to make 1 1/2 cups. Set aside.
With an electric mixer fitted with the paddle attachment cream together the butter, sugar and cream cheese until fluffy. Add the eggs one at a time until completely combined. Mix in the vanilla.
Whisk together the flour, baking powder, baking soda an salt. (I mixed my strawberries with a little of the flour mixture to coat. This helps to keep the fruit suspended throughout the bread instead of sinking to the bottom.)
Add the flour mixture to the butter mixture until just combined. Add the buttermilk and mix until just combined. Do not over mix.
Remove bowl from mixer and carefully fold the strawberries into the dough with a rubber spatula. Scoop dough into the prepared pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
Let loaf cool for 1 hour before cutting. It’s a lot easier to cut when its cool, but if you don’t want to wait, that’s okay too!