This is, in all humility ;), some of the yummiest bread you will ever eat.
It is really more of a cake. In fact, next time I make it, I think it will be in a tube pan so I'm not deceiving anyone.
And with the Fourth of July just around the corner, you need this bread. It is super-duper moist, strawberry (so very appropriate for Summertime),
AND it's patriotic to boot!
I made this in much the same way I did my Bunny in the Carrot Patch Bread from Easter-time. I began with a delicious pound cake based on a recipe from Divas Can Cook.
Here is my version. It makes 2 large loaves or 1 tube cake. It can be halved to make one large loaf.
Whipping Cream Pound Cake
3 sticks (1½ cups) unsalted butter, softened
3 cups white sugar
3 cups all-purpose flour, sifted
1 cup whipping cream
1 tablespoon vanilla extract
1. In a large bowl cream the butter with the sugar until well combined (about 5 minutes)
2. Add the eggs one at a time and mix completely after each egg.
3. Alternate adding the flour and whipping cream, mixing thoroughly after each addition. Stir in the vanilla.
4. Grease and flour 2 large loaf pans.
5. Spoon the batter into the pan.
6. Place into a cold oven on the middle rack and turn the oven to 325°.
7. Bake for 1 hour and 5-15 minutes or until a toothpick inserted into center comes out clean.
8. Let cake cool in the pan for a few minutes before removing to finish cooling on a cooling rack.
While pound cakes are cooling, make your strawberry bread recipe:
Strawberry Jello Bread
3 cups flour (I used half all-purpose, half whole wheat)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large package strawberry Jello
4 large eggs
1 cup canola oil
1 1/4 cups sugar
1 teaspoon vanilla
1 pint of fresh strawberries, processed in food processor
1. Preheat oven to 325°. Grease and flour 2 large loaf pans.
2. Stir together all dry ingredients except sugar in a large bowl.
3. In a mixer bowl, beat eggs well. Add oil, sugar and vanilla.
4. Mix dry ingredients into wet.
5. Mix in strawberries.
Now your strawberry bread batter is ready. Set it aside.
Here is one of the pound cake loaves unbaked. No need to pre-heat for this one; it starts in a cold oven.
Once the pound cake is finished and cooled a bit. Remove it from the pan and let it cool a while longer. Then slice it into pieces the width of your star cookie cutter. Cut a star out of each piece. Save your discarded pound cake to use in a trifle later. I froze mine.
This picture is a bit misleading. These were the first two loaves I made, and I learned a lesson on them, then made another the right way (but forgot to photograph this step). The stars need to sit on top of a layer of strawberry batter. So spoon a layer of strawberry batter into your prepared pans, THEN place the stars right next to each other standing up in pans, as shown.
Carefully spoon batter around the stars to cover them.
Put the loaves into a 325° oven. Bake 50-55 minutes.
It looks delicious just like this, and there is no sign that a surprise awaits inside. :)
Surprise! Happy Independence Day!
This post was featured on:
This post is partying at:
Show-licious Craft and Recipe Party
Show Stopper Saturday @ Will Cook for Smiles
Thursday Favorite Things
Live Laugh Linky Thursday
City of Creative Dreams
Frugal Friday @The Shabby Nest