Strawberry season is just about over and I managed to grab a last bunch of luscious strawberries just in time. This delicious loaf is super easy to make and a great way to make those berries sing 🙂
Strawberries are just so beautiful! It’s hard to not gobble them straight up. Takes massive self control to wait and turn them into something else. Do you agree?
The cake uses regular pantry staples and balances some of the sweetness with sligtly tart berries and a pinch of cinnamon.
The cake turns a nice golden brown and the berries darken into this beautiful pink. Too pretty to slice into in some ways 🙂
But when you do slice this beauty, even more loveliness awaits!
The strawberries melt a little but retain their taste and some texture. Each bite is so tasty!
The crumb is light, airy makes this very difficult to nibble on. You will want to eat more than that. Trust me.
This loaf is great by itself. Or with your tea/coffee. If you have some ice cream, scoop some on top and that works wonders too.
So if you have some berries around, bake this and bring a smile to your face in these crazy times!
Easy Strawberry Loaf
1.5 cups diced strawberries
2 cups (240g) + 1 tbsp all purpose flour
1/4 tsp salt
1/4 tsp cinnamon powder
1 tsp baking soda
1/3 cup (60 ml) vegetable oil
1/4 cup (30g) brown sugar
1/2 cup (100g) granulated sugar
2 tsp vanilla extract
1 cup milk
1 tbsp vinegar
- Pre heat the oven to 175C and line a 9 inch loaf pan
- Wash and dry the strawberries. Cut them into small pieces and mix with 1 tbsp flour and set aside
- Mix the milk and vinegar in a glass and set aside for 5 minutes. This will curdle and become buttermilk which adds moisture and also balances the sweetness
- Sift together the flour, cinnamon, salt and baking soda in a small bowl
- In a large bowl, whisk the sugars and oil for 2-3 minutes till combined
- Add the eggs, one by one, mixing well after each. Mix in the vanilla extract
- Add the flour mixture and buttermilk alternately (flour, buttermilk, flour,buttermilk, flour). After each addition, mix till just combined
- Fold in the strawberries, leaving a few for the topping
- Transfer the batter to the lined pan and sprinkle the remainder of the berries on top
- Bake at 175C for 45-55 minutes. The cake is done when a tester comes out clean and the cake springs back to touch
- Let it cool fully and then remove from the tin. Slice and serve