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Strawberry Shortcake Loaf



4 large eggs, at room temperature

1/2 cup sugar

3/4 cup + 1 Tbsp all-purpose flour (100 gm)

1 tsp. vanilla

5 oz.fresh strawberries, hulled and quartered. Resist the urge to add more fruit as it will weigh down the delicate batter. You can always add extra fruit as a garnish!


Preheat oven to 350° F. Lightly grease a loaf pan (I used a 4×10-inch, so a 9×5-inch should work just fine) and line with a sheet of parchment paper that overhangs the sides by a couple of inches. Set aside.

In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, beat the eggs on low speed until foamy. Increase speed of mixer one notch and slowly add the sugar, until it has all been added.  Increase speed of mixer to high and whisk until mixture is light and tripled in volume – 8-10 minutes. (don’t skimp on the mixing time part!) Add vanilla in last minute of mixing.

Remove bowl from mixer (if using). Using a sifter or fine strainer, sift the flour over the top of the batter and gently fold into the batter until it is just incorporated.  It’s best to do this in two steps, using half the flour at a time as it ensures the flour all gets evenly mixed into the batter.

Pour batter into prepared pan. Sprinkle prepared strawberries evenly over the top.  Some berries will naturally sink into the delicate batter during the baking process.

Place in pre-heated oven and bake 30-35 minutes until top is deep golden and a tester comes out clean.  Avoid opening the oven door for the first 25 minutes or so of baking.

Allow to cool in pan for 15 minutes, then run a knife along short ends and gently lift the loaf from the pan using the parchment overhang. Allow to cool completely. To serve, dust loaf with powdered sugar and serve in slices with a dollop of whipped cream.

Recipe courtesy of seasonsandsuppers.ca