Strawberry Bread #SundaySupper #FLStrawberry
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 1 hour
Total time: 1 hour 25 mins
  • 1 quart Florida Strawberries
  • 1½ cups (11.30 ounces) sugar, divided
  • 2 teaspoons (.25 ounces) cornstarch
  • 2 cups (10.05 ounces) all purpose flour
  • 1½ teaspoons (.20 ounces) baking soda
  • ½ teaspoon (.10 ounces) salt
  • 12 tablespoons unsalted butter, softened
  • 2 eggs
  • 1 teaspoon (.10 ounces)vanilla extract
  • ⅓ cup (3.55 ounces) sour cream
  1. Wash and slice one-half of the strawberries and dry well on paper towels. Wash, hull and dry the other strawberries and place them in a medium saucepan. Mash the berries in the saucepan with your hand or a masher. Add ¼ cup (1.80 ounces) sugar and the cornstarch. Cook over medium heat until the mixture is thick and translucent, stirring constantly. Cool completely.
  2. Preheat the oven to 350°. LIne a 9" x 5" baking pan with parchment paper and set aside.
  3. Whisk together the flour, baking soda and salt and set aside.
  4. Place the butter and 1¼ cups (9.50 ounces) sugar into a large mixing bowl. Beat until light and fluffy, about three minutes. Add the eggs one at a time followed by the vanilla.
  5. Blend in one-half of the dry ingredients. Add the sour cream. Blend in the remaining dry ingredients.
  6. Remove from the mixer and fold in the cooled strawberry mixture and chopped strawberries.
  7. Transfer the batter to the pan and bake at 350° for 1 hour. Check after 40 minutes and tent with aluminum foil if the top is getting too dark.
  8. Remove from the oven and cool completely.
Additional time is needed to cook the strawberries over the stove and allow them to cool.
Recipe by Desserts Required at