With two cups of strawberries, you can make a tasty bread to start your day.
2 cups strawberries, quartered and mashed with a fork.
5 tablespoons unsalted butter, room temperature.
1 teaspoon additional butter for loaf pan
1 and 3/4 cup flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup sugar
Preheat oven to 350 degrees and butter a loaf pan. In a small saucepan, bring the strawberries to a boil over medium heat. Cook and stir for 1 minute. Set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, and salt. Set aside. With an electric mixer, cream the butter, sugar, and eggs in a mixing bowl until fluffy. Add the flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
Scrape batter into loaf pan, smoothing top. Bake about 1 hour, tenting with foil after 45 minutes if top is getting too dark.
Top with softened cream cheese or butter for a delicious spread.
If you haven’t already, check out the Strawberry Shortcake recipe I posted in March. Just search “strawberry” in the Notes From Dawn search box.