Strawberry Loaf Cake
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.
Servings: 8 slices
Ingredients
- 1 Cup Strawberries Whole, washed, dried and hulled
- 1½ Cups Flour I used Buckwheat flour
- 1 extra tbsp Flour For dusting the strawberries
- 3 Medium Eggs
- ½ Cup Butter Salted, Room temperature
- ¼ Cup Maple syrup 100% Pure
- 1 tsp Vanilla paste Or extract
- 1 tsp Baking powder
Instructions
- 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!