This is actually the second strawberry bread I made (different recipe), but we ate it too fast and didn’t get to take a picture! What can be bad about strawberry bread?? Especially with a glaze?
strawberry bread with strawberry cream cheese glaze
adapted from cookiesandcups
1 cup chopped strawberries
2 Tbsp flour
1/2 cup butter, room temperature
1 cup granulated sugar
1 1/2 tsp vanilla
1 tsp baking powder
1/2 tsp kosher salt
1/2 cup milk
1 3/4 cups flour
1/4 cup pureed strawberries
1/4 cup (2 oz) cream cheese, room temperature
1/4 cup powdered sugar
How to Make
Preheat oven to 350°
Spray or grease a 9×5 loaf pan, set aside.
In bowl mix strawberries and 2 Tbsp flour, coating strawberries. Set aside.
IN bowl of stand mixer cream butter and sugar together until light and fluffy, 1-2 minutes. Add in eggs and vanilla and mix until combined evenly, scraping sides, as necessary.
Add in baking powder and salt and continue to mix.
Turn mixer to low and add in flour and milk alternately, beginning and ending with flour.
Mix until batter is smooth.
Fold in strawberries and pour batter into prepared pan.
Bake for 45-50 minutes, until center is set and toothpick comes out clean.
Allow to cool in pan for 10 minutes and then remove from pan and cool on a wire rack.
Beat pureed strawberries, cream cheese and powdered sugar together until smooth. Spread over bread, allowing it to drip down the sides.
This is a recipe I’ve had pinned for some time! I finally remembered to buy the strawberry cake mix! These came out super yummy. The original recipe had a white chocolate drizzle which I left out and really didn’t miss. These didn’t last long here!
strawberry cake batter blondies
adapted from tarheeltastebud
1 box strawberry cake mix
1/4 cup oil
1/3-1/2 cup milk
3/4 cup white chocolate chips
Preheat oven to 350 degrees F. Spray an 8×8 inch baking pan with nonstick spray. Set aside.
Combine first four ingredients in a large bowl. Add the milk slowly. You want the cake batter to be as dense & thick possible. Mix in the white chocolate chips.
Pour the batter into the prepared baking pan and bake for 30-40 minutes until edges are just turning brown.
Allow to cool for at least 30 minutes so the center sets.
Last week husband had two friends help him move a huge piece of furniture from the dining room to the basement. I happened to have baked these super delicious bars. They were still warm in the baking dish, but the guys ate it up. After they had their share more than half was gone! Definitely making this again. Might try cherry pie filling next time!
Strawberry Pie Sour Cream Crumb Bars
adapted from therecipecritic
1/2 c butter, melted and cooled to room temperature
1/2 c light brown sugar
1 1/2 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 c strawberry pie filling (or any kind you would like)
1/2 c sour cream
1/4 cup granulated sugar
1 Tbsp all purpose flour
1/2 tsp vanilla extract
1. Preheat oven to 375 and prepare an 8×8 square pan by lining with parchment paper and spraying with cooking spray.
2. Make the crust by whisking together in a medium bowl the flour, brown sugar, baking soda, baking powder and salt. Add the melted butter. The dough will be crumbly but make sure all of the butter is incorporated.
3. Reserve 3/4 cup of the crust and press the remaining into the bottom of your 8×8 prepared baking pan.
4. For the sour cream filling, mix together in a large bowl the sour cream, sugar, 1 Tbsp flour, egg, and vanilla. Pour over the crust in your 8×8 pan.
5. Spoon your pie filling over the sour cream and gently swirl with the sour cream filling with a spoon.
6. Sprinkle your reserved 3/4 cup crust over the top and bake for 25-28 minutes or until golden brown. Cool completely and serve into squares. Store in the refrigerator up to 3 days. 🙂
Time for a secret recipe club recipe again! This month I was assigned Nichole from cookaholic wife. After checking out the blog and all the yummy looking recipes I decided on this pound cake. Lemon AND strawberries??? What could be better? The pound cake itself was nice and on the lighter side. The strawberry coulis was delicious, I could drink it by itself! Yum!
Lemon Buttermilk Pound Cake with Strawberry Coulis
adapted from cookaholicwife
Strawberry Coulis Ingredients:
2 cups strawberries, hulled and cut into chunks (I used defrosted frozen berries)
3 tbs. sugar
1 tbs. freshly squeeze lemon juice
1/4 cup water
Lemon Buttermilk Pound Cake Ingredients:
zest of one lemon
1 stick unsalted butter, at room temperature
1 1/2 cups sugar
3 cups all purpose flour
2 tsp. baking powder
3/4 tsp. salt
3 eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1/2 cup vegetable oil
2 tsp. vanilla extract
1. Add the strawberries, sugar, lemon juice, and water to a blender. Puree until smooth.
2. Pour the strawberry mixture into a fine strainer over a large bowl to separate the seeds. Cover and refrigerate until needed.
3. Spray bundt pan with baking spray. Line a cookie sheet with aluminum foil and set aside. Preheat the oven to 350.
4. In the bowl of your stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy.
5. While that is mixing, add the flour, baking soda and salt to a medium bowl and stir to combine.
6. Add the lemon zest to the butter and sugar mixture. Then add eggs one at a time, scraping down the sides of the bowl after each egg.
7. Combine the buttermilk, oil and vanilla extract in a large measuring cup. Slowly pour the mixture into the stand mixer. Slowly add the flour mixture and mix until just combined. Scrape down the sides and continue to mix for another minute.
8. Pour the mixture into the prepared pan and place the pan onto the cookie sheet. Bake for 55-60 minutes.
9. Cool on a wire rack for one hour. Using a butter knife, gently separate the sides of the cake from the pan and flip over. Let pound cake continue to cool on the wire rack for another hour before serving.
10. To serve, cut into slices and drizzle with strawberry coulis.
These are a favorite of ours! Quick easy and delicious! Last time I made them with raspberry preserves. This time I used strawberry! YUM! Go make a double batch!
we had some bananas going brown so of course i had to use them up – my usual choco chip banana bread sounded way too heavy so i decided to try something different. these came out really good and not as heavy as the bread!
Strawberry Banana Muffins
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup light brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 2 large ripe bananas, mashed (about 1 cup)
- 1 cup fresh strawberries, cut into bite sized pieces
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Preheat oven to 350 degrees F. Position rack in center of oven. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
- In a small saucepan melt the butter. Set aside.
- In a medium bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter and stir to combine.
- In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Fold in the berries, making sure they are coated with flour.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Divide the batter evenly among the 12 muffin cups. Bake until muffin tops are golden and just firm, 20 to 24 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.