Blog,  Peaceful Kitchen

Better Than Strawberry Shortcake Strawberry Bread

We voted this Strawberry Bread to be better than strawberry shortcake!

Better Than Strawberry Shortcake Strawberry Bread will become your favorite strawberry recipe. Drizzle with fresh strawberry glaze for a rich dessert.  I had no idea that chopped strawberries in a quick bread could be so good. A slice of this bread drizzled with just the right amount of strawberries floating in a glaze is to die for!

Don’t get me wrong. I LOVE strawberry shortcake. I even have my own version that is not a biscuit and not that yucky spongy stuff they call cake. Topped with syrupy, organic berries with a generous dollop of sweetened, real whipped cream…..yummmm. I’ll share that recipe one day! But if I had to choose, I would choose Better Than Strawberry Shortcake Strawberry Bread. 

A bit of trivia about my hometown, Plant City:

Plant City is a smallish town in Florida that has been named, “The Winter Strawberry Capitol of the World!” Many recipes with strawberries are featured at our world-famous Strawberry Festival which opens the last week of February and is open for ten days. The most popular recipe is Strawberry Shortcake. The demand is so great that it takes many volunteers to do nothing but cut fresh berries! Located in the middle of a jillion strawberry fields we are connoisseurs of strawberries and the half a jillion recipes that go with them!

But this recipe is the best! Try it. I bet you will agree.

Our yearly U-Pick Tradition

It’s mid-March. Now that our world-famous Strawberry Festival is over, many of our fields open for u-pick. I love to save money, so I usually hold off getting berries until I can pick my own. To my great pleasure, more and more farmers have organic fields. And, they also open their fields to U-pick. Organic “anything” is most likely going to be more expensive, and organic u-pick strawberries are certainly more expensive but the price difference is worth it. But, and I am not exaggerating….

field-ripened organic berries are the best berries I have ever had.

I don’t have the science as to why except (perhaps), to put it in a nutshell, they take a bit longer to mature and are not forced to grow quickly. Many of the non-organic berries are so watery and have such a mild flavor that I have been more and more disappointed as the years have gone by. But, the organic berries I picked this year brought back memories of how berries used to taste. What a deep, rich, burst of flavor packed into such a beautiful package!

The price of the berries I picked was $2.00 a pound.

That translates to about $2.00 a rounded quart basket. That’s about four times as much as the “regular” cost of strawberries that non-organic fields are charging. But. It is well worth the difference. This is what I picked in just 20 minutes. Grab a huge sweet onion or two while you are there.

Organic Strawberry Farmer, Conner, of 5 K Farms, Plant City, FL

How to Make Better Than Strawberry Shortcake Strawberry Bread

Ingredients:

  • ¾  cup granulated sugar
  • ½  cup Greek yogurt, not regular (see note below)
  • ½  cup oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½  teaspoon salt
  • 2 cups chopped strawberries

Instructions:

  1. Preheat the oven to 350 degrees.
  2. Spray the loaf pan with a commercial can of flour and oil mixture or grease and flour the pan(s) by hand.
  3. In a medium bowl, whisk together the sugar, Greek yogurt, oil, egg, and vanilla. I use raw sugar which requires for a few extra minutes to dissolve. After the first stir, wait 4-5 minutes, then, whisk again until the sugar is dissolved.
  4. In a separate bowl, thoroughly whisk together 2 cups of the flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and gently fold together. Stop at the point that there are a few flour lumps and some flour mixture that is still not mixed in.
  6. In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter. Stop as soon as most of the flour is disappeared into the batter. Over mixing will cause your bread to not rise as well.
  7. Pour the bread batter into one prepared 9″x5″ bread pan or 3-4 prepared mini loaf pans.
  8. Bake at 350 degrees for 50-55 minutes for a large loaf, 30-35 minutes for mini-loaves. Check for doneness in the center of the loaf, carefully noting any wet batter toward the top. Bake until that center is done, but don’t over-bake or you will create an undesirable dark crust.
  9. Place the loaf pan on a wire rack for 10 minutes, then carefully remove the bread to the rack to cool completely before cutting. Yes, you can wait. Yes, you can. Yes, you can!

    Better Than Strawberry Shortcake Bread will become your favorite too!

NOTE: Greek yogurt has less water than regular yogurt. If you want to use regular yogurt, add 2-3 tablespoons of flour to the batter portion of this recipe. It won’t be quite the same but it will work.

Optional Fresh Strawberry Glaze

Chop 1 cup of berries. Add 1 cup powdered sugar. Stir. Let sit for up to an hour, stirring occasionally. It will make its own syrup. Drizzle on top of the loaf. Save some glaze to drizzle on that beautiful piece of Strawberry Bread on your plate, just waiting to be enjoyed. You may want to double the recipe, depending on your sweet tooth!

Chopped walnuts would be a good addition but I haven’t tried it yet. I wouldn’t want anything to compete with the amazing “strawberryness” of this bread. 

I recommend refrigerating your amazing loaf of Better Than Strawberry Shortcake Strawberry Bread if it lasts more than one day. The fruit will cause it to begin molding quickly. Trust me. I was very disappointed one day after looking forward all day to that last piece for dessert only to discover it had spoiled.

This bread freezes well.

To prepare for the freezer, slice thick slices, then put it back as one loaf and wrap twice. Use a spatula (pancake turner) to divide the pieces from the loaf if the pieces stick together. It’s just two of us now, so I often remove only what we will eat that day for any baked goods that I have frozen. Thaw and enjoy.

 

Debbie

 

2 Comments

    • Deborah Schreffler

      I haven’t tried that. I bet it would be pretty. Based on my experience with other bread recipes, double the recipe will be 1-2 cups too much, depending on the size of the bundt pan. I would double the recipe and fill the bundt pan two-thirds full. I have baked extra batter in other recipes as a mini loaf or a small round or oval cake. Let me know how it turns out!

Leave a Reply

Your email address will not be published. Required fields are marked *