I really planned to do a lemon chiffon layer cake with fresh strawberries and cream cheese filling and then iced in buttercream. So I picked up a 1-lb package of nicely-ripe fresh strawberries from a produce store. That proved to be a mistake. There was really no reason to make a layer cake, nada. Just couldn’t let this nicely looking strawberries go to waste. Think, think, think. Strawberry smoothie, nope. Strawberry ice cream, I’ll wait when summer’s here. Strawberry and Spinach Salad, maybe but I’d rather have soup this time. Chocolate-dipped strawberries, nah, the strawberries weren’t that huge and I’m staying away from chocolates for ‘while. Mmm, what else, what else. Pavlova with fresh strawberries, sorry but no leftover eggwhites in my ref. Strawberry Tarts, too much work, I have to be so inspired to do pastry work.
Yes, there is this Strawberry Bread I’ve been dreaming to make. It’s a quickbread, so it definitely involves little preparation and baking the bread in loaf pans to me is just perfect. I may decide later to give some away, but I could always freeze some loaves. Okay, so I’m making a deluxe Strawberry Bread and give it a nice finish with a drizzle of lemon glaze (the lemon glaze really cuts down the sweetness of the bread and gives a nice contrast of flavors).
Strawberry Bread Deluxe with Fresh Lemon Glaze
1 package (1 lb) fresh ripe strawberries, washed, hulled and sliced in chunks
2 cups sugar
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 stick margarine, melted
1 cup canola oil
4 large eggs
2 tablespoons sliced almonds
2 tablespoons grated medium cheddar cheese
Preheat oven to 350 F. Pam-spray and line with wax paper 4 (8 x 4-inch) or 2 (9 x5-inch) loaf pans; set aside.
In a large bowl and using a wire whisk or low speed of electric mixer, whisk all dry ingredients (flour, sugar, baking soda and salt) to aerate. Add melted margarine, oil, eggs and beat well until combined. Fold in sliced almonds, grated cheese and strawberries. Divide batter into prepared pans. Bake for 55 to 60 minutes, or until a wooden skewer inserted into thick part of bread comes out clean. Cool in pan for about 15 minutes, then remove bread from pan and let cool in wire racks.
Prepare glaze. In a small bowl, mix in enough freshly squeezed lemon juice to dissolve a cup of confectioner’s or powdered sugar and form a glaze. Drizzle the glaze on top of the baked bread.