When you can’t really determine whether it’s a dessert or breakfast food, that’s when you know you’ve got a breakfast bingo! Strawberry Shortcake Loaf walks that beautiful blurry line of deliciousness. The tender, golden-brown loaf gives off strong morning meal vibes, but the sweet, juicy strawberries mixed within and the crunchy sprinkles of sugar on top push the treat towards the title of after-dinner delight. Served whenever your tastebuds desire, Strawberry Shortcake Loaf is wonderful any time of the day!
Ingredients
- 12 tablespoons unsalted butter, softened
- 1 cup sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1/4 cup whole milk
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups strawberries, sliced and dried well
- 2 tablespoons coarse sanding sugar
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Flour and butter an 8×4-inch loaf pan.
Step 3 –In the bowl of a stand mixer, add the butter and sugar on high speed, beating until light and fluffy, about 2-3 minutes.
Step 4 –On medium speed, add the vanilla and eggs, one at a time, to the butter mixture.
Step 5 –Add the milk to the butter mixture and continue beating until fully combined.
Step 6 –Add the flour, baking powder, and salt to the butter mixture until just combined.
Step 7 –Use a spatula to gently fold the strawberries into the batter.
Step 8 –Pour the batter into the prepared pan.
Step 9 –Sprinkle the top of the batter with the sanding sugar.
Step 10 –Bake until golden brown and a knife inserted into the center comes out clean, about 1 hour.
Step 11 –Serve.
