The strawberries in Los Angeles used to be so fresh and yummy...living there virtually right by the strawberry farms about 40 miles away was great. We would great the freshest strawberries and they wouldn't rot as quickly. You would get enough time to enjoy a pint of berries.
But here in the South East, we are far from the strawberry fields and the freshest looking strawberries in the super market have barely any time before they rot.
Anyway...long story short I got a pint of strawberries from the super market and by the third day they started getting spoiled. So I have to use the left over 1/2 pint (and did I mention they cost 3 times of how much they costed in Los Angeles!!!) in a hurry. So I made this yummy strawberry bread. Its great...we had it for breakfast :) and the kids loved it
Strawberry Bread
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| Strawberry bread |
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| Loaf of Strawberry bread |
Ingredients:
- 1.5 to 2 cups strawberries quartered
- 2 cups all purpose flour
- 3 oz cream cheese (softened)
- 1/2 cup each of butter (softened), milk
- 2 eggs
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon each of baking soda, salt
Cream together the cream cheese, butter sugar and vanilla. Add 1 egg at a time and continue to bead until the mixture becomes fluffy. Add milk to it and beat some more.
Pre heat oven to 350 degrees.
Sift the flour with salt, baking powder and baking soda.
Add the dry ingredients to the wet and mix together. Gently fold the strawberry pieces into the batter.
Grease a 9x5 loaf pan and add the batter. Bake for 50-60 minutes until a tooth pick comes out clean.
Let cool a bit and if desired serve with whipped cream
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