• Prep Time: 20 mins
  • Cooking Time: 35 mins
  • Serves: 8

Strawberry Shortcake Loaf

  • Recipe Submitted by on

 Ingredients List

  • 4 large eggs at room temperature
  • 1/2 cup white sugar
  • 3/4 cup + 1 Tbsp all-purpose flour
  • 1 tsp. vanilla
  • 5 oz fresh strawberries hulled and quartered


Preheat oven to 355° F. Lightly grease a loaf pan (I used a 4x10-inch, so a 9x5-inch should work just fine) and line with a sheet of parchment paper that covers the long sides and 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 is all 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 in to the batter until it is just incorporated.
Pour batter in to prepared pan. Sprinkle prepared strawberries evenly over the top.
Place in pre-heated oven (*you can place loaf pan on a baking sheet if you like) and bake until top is deep golden and a tester comes out clean - about 30-35 minutes. (*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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?