B and I have started our second year of our Fresh Fork CSA and we’ve been having a blast each week with our new bags – we already roasted our first chicken (ok, well B roasted it), cooked up our turtle beans, and enjoyed our chorizo with an amazing fajita salad. In fact, the one thing we still hadn’t really touched this week were the strawberries we got as a bonus. I noticed they were starting to go bad, and while I would’ve loved to eat a pint of fresh stories in a day by myself, I didn’t know if my stomach would appreciate it. So, I scoured the web and my cookbooks for some strawberry dessert recipes.
I didn’t want to make a cobbler or a pie. I do like cobblers and pies – but not as much as I like breads and cookies. So I was pleased when I came upon this recipe from one of my favorite blogs, Sally’s Baking Addiction. I made only the most minor tweaks and am so pleased with how the recipe came out. The next time you have extra strawberries laying around – or just want a new bread/muffin to make, try this out! It’s a perfect summer recipe.
Here’s what you need:
- 4 cups all-purpose flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- 1 cup light or dark brown sugar
- 2 cups buttermilk (I have dry buttermilk on hand – this was 8 TBS + 2 c water)
- 2/3 cup canola oil
- 1 Tablespoon vanilla extract
- 2 1/2 cups fresh strawberries, hopped, and tossed in 2 Tablespoon of flour and 1 Tablespoon sugar
Here’s what you do:
- Preheat oven to 350F degrees. Spray 2 8 1/2 x 4 1/2 loaf pans with nonstick cooking spray.
- In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined and set aside.
- In a medium bowl, mix the eggs and sugars together until combined. Add in buttermilk, oil, and vanilla.
- Slowly pour the wet ingredients into the dry ingredients and gently combine until there are no more lumps. Do NOT overmix, this results in a tough bread. Fold in the strawberries.
- Pour batter into bread pans. Bake the bread for 50 minutes to 1 hour or until a toothpick poked into the center of the bread comes out clean. Allow bread to cool completely.
- Batter can also be made into 24 muffins; bake muffins for 15-18 minutes at 350 also.
Some questions for you:
- Do you participate in a CSA? Or buy your produce, etc. locally?
- What’s your favorite strawberry-themed food? Is it a pie or cobbler or ice cream?
- Favorite muffin or bread? Zucchini bread – love my mom’s recipe.
- Muffins or bread? Usually bread- like banana bread or zucchini bread. But muffins help with portion control – and sharing!