Description
A delicious and moist strawberry loaf cake perfect for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter (room temp)
- 2/3 cup granulated sugar
- 2 large eggs (room temp)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup sour cream (room temp)
- 2 tbsp milk
- 1 tbsp vanilla extract
- 1 1/2 cups fresh strawberries (diced small)
- 1 tbsp granulated sugar
- 1/4 cup strawberry jam or preserves (Find the preserves recipe HERE)
- 1/2 cup powdered sugar
- 2–3 tsp milk
- 1–2 tsp strawberry jam
Instructions
- Preheat the oven to 350°F. Spray then line a 9×5 loaf pan with parchment paper.
- In your stand mixer on high speed, cream butter and sugar until light and fluffy, about 4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Slow mixer down to low speed and add flour, baking powder, and salt in increments.
- Add in sour cream, milk, and vanilla until combined. The batter should be pretty thick.
- Toss diced strawberries with sugar and if it’s too thick, add a little bit more milk at a time until you reach the right consistency.
- Drizzle on top once the bread is completely cooled.
Notes
- This loaf cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- To prevent the strawberries from sinking, you can toss them in a bit of flour before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg