Well, its getting to be that time when I am thinking about strawberries. The conditions are just a little to wet and cool at night for the start of berry picking. I was hoping I could pick some up at the farmers market this last Saturday, but no such luck. Festival Foods will just have to be my go to spot for the time being, which brings me to this latest recipe. I played around with it to give you two variations. I glazed the top of one which gives it a pretty presentation and something extra to savor for a couple of bites. I served it with a strawberry butter that I got from the allrecipes.com site.
1 Stick butter, 3/4 C sugar, 3 eggs, 1 tsp. vanilla, 2 C flour, 1/2 tsp. baking powder, 1/2 tsp baking soda, 1 tsp. cinnamon, 3/4 C sour cream (divided), 2 C fresh strawberries, hulled.
Cream butter and sugar. Beat in the eggs and vanilla. Mix the flour, baking powder, soda and cinnamon in a separate bowl.
Mix 1/3 of the dry ingredients into the wet. Mix 1/2 of the sour cream into the wet. Mix 1/3 of the dry ingredients into the wet again. Mix the remaining sour cream in and then mix the remaining dry ingredients in. This makes sure everything is incorporated equally. Mix in the strawberries. Pour into two loaf pans. Bake 350 for about 50 minutes until center is done. Don’t overbake this. It will be dry and crumbly.
Strawberry Butter- Make 1/2 C
1 stick of butter, softened, 2 TB powdered sugar, and 2 TB of either fresh strawberries or strawberry jam. I used jam since I didn’t have any more strawberries. Blend and spread on bread!