Recipe details
Breakfast
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Strawberry Loaf Cake
1h 15min
8 servings
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This Strawberry Loaf Cake is a delightful treat that captures the essence of summer with its juicy strawberries and moist, tender crumb. Perfect for breakfast, brunch, or dessert, this cake is not only delicious but also a beautiful way to use up seasonal strawberries. Its sweet aroma and vibrant bursts of berry flavor make it a favorite among all ages.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
25 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
Mix Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
Cream Butter and Sugar
In a large bowl, cream together 1/2 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.
Add Eggs and Vanilla
Beat in 2 eggs, one at a time, into the butter mixture. Stir in 1 teaspoon of vanilla extract.
Combine Mixtures
Alternately add the dry ingredients and 1/2 cup of milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Prepare Strawberries
Rinse 1 cup of fresh strawberries, hull them, and cut into small pieces.
Fold in Strawberries
Gently fold the chopped strawberries into the batter.
Bake
Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
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