The strawberry bread is a very soft and aromatic dessert that takes on a pink color thanks to the fruit puree in the dough. The preparation is very simple, I used my 5-minute cake recipe by replacing the milk with strawberry puree and achieved a great result.
The dough is prepared in the blender in a few minutes, first you puree the strawberries then add the other ingredients and emulsify everything, in 5 minutes you will have a creamy and fragrant mixture ready to be baked.
I really love fruit desserts, last year I made the peach bread and it was love at first taste so I thought of preparing it in other versions.
Fruit-based desserts also allow us to use less pretty but equally good fruit (the kind we would hardly eat raw because it was hit by hail or because we left it in the fridge for a few days) avoiding waste and unnecessary expenses.
Peach bread is a healthy and genuine dessert perfect for breakfast or snack time, being very aromatic it is perfect accompanied by a spoonful of custard and a strawberry coulis.
Try the other fruit-based cakes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 378.15 (Kcal)
- Carbohydrates 60.09 (g) of which sugars 29.26 (g)
- Proteins 6.72 (g)
- Fat 14.01 (g) of which saturated 2.69 (g)of which unsaturated 10.41 (g)
- Fibers 1.41 (g)
- Sodium 22.90 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 cup strawberries (hulled)
- 1/3 cup peanut oil (or other oil of choice)
- 2 eggs (medium)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
Tools
- 1 Food processor
- 1 Cake pan springform, 9.5 inches in diameter
Procedure
Wash the strawberries, remove the green parts (should be 1 cup), place them in the food processor and blend until pureed.
Add oil, sugar, eggs, vanilla, lemon zest, and blend until it becomes a homogeneous cream.
Add the flour, baking powder, and blend again to combine the ingredients.
The batter is ready.
Pour the mixture into a greased and floured cake pan. Bake the cake in a preheated static oven at 350°F for about 30/35 minutes. Do the toothpick test to check for doneness. If necessary, cover the cake with a sheet of aluminum foil to prevent it from getting too dark.
The strawberry bread is ready, remove it from the oven, let it warm up, and then remove it from the pan. Place the cake on a plate and let it cool completely. Sprinkle with powdered sugar and serve.
Tips
The strawberry bread keeps for 3 days at room temperature in the appropriate cake container.
If it’s very hot, store it in the fridge and let it come to room temperature 30 minutes before serving.
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