Easy Fresh Strawberry Loaf Cake is a great treat to make. This cake comes together in a snap and is full of strawberry goodness. Make this cake as strawberry season begins.
Course: Healthy Snacks, Sweets & Treats
Cuisine: Clean Eating
Keyword: Strawberry Loaf Cake
1CupStrawberriesWhole, washed, dried and hulled
1½Cups FlourI used Buckwheat flour
1 extra tbspFlour For dusting the strawberries
½CupButter Salted, Room temperature
¼CupMaple syrup100% Pure
1tspVanilla paste Or extract
Heat your oven to 190c or 350f and line a standard loaf tin with parchment paper
Slice the stalks off your strawberries and hull them, then wash them well and dry them with kitchen paper so remove all the moisture and pop them in a large bowl
Sprinkle the table spoon of flour over the strawberries and make sure they all have a light dusting of flour on them, this helps to stop them sinking when the loaf cake is being baked
In a mixing bowl whisk the vanilla paste, butter and maple syrup together until you have a fluffy mixture
Add the eggs and whisk again until fully combined
Sieve the flour and baking powder into the wet ingredient bowl and use a wooden spoon to combine, making sure not to over-mix the mixture
Stir through the dusted strawberries until all coated in cake batter
Pour the mixture into your lined load tin
Place your strawberries into the batter gently pressing them down, it's fine to leave some strawberry showing on the top!
Bake for 18-20 minutes until the loaf is golden on top, then remove from the oven and check it's cooked through by inserting a toothpick or sharp knife and making sure it comes out clean. If it's not clean, bake for another few minutes
Allow the loaf to cool down in it's tin for 30 minutes and then remove from the tin and finish cooling on a wire rack. And then serve!