Strawberry Bread and Butter

Strawberry bread and butter

It's late Spring, and here in the Pacific Northwest that means it's Strawberry Season! I absolutely love fresh strawberries. I think it's my favorite thing about the season.

I bought, well, way too many strawberries from a local farm. This strawberry bread and butter is a lovely manifestation of that wonderful excess.

Strawberry Bread


You will get a lovely moist quick bread bursting with strawberry flavor from this loaf.

Strawberry Butter

The strawberry butter is a delicious, decadent way to bring all of that fresh strawberry flavor home.

Strawberry Quick Bread

Ingredients

1 3/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) butter, softened

3/4 cup granulated sugar

2 eggs

1/2 cup sour cream or yogurt

1 teaspoon vanilla

1 1/4 cup fresh strawberries, washed, stems removed and chopped into small pieces

Directions

Preheat oven to 350 degrees. Grease an 8x4 loaf pan, set aside.

Combine flour, baking powder, baking soda, and salt, in medium bowl, set aside.

In large bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Beat in eggs, one at a time. Beat in sour cream and vanilla.

Stir into flour mixture only until dry ingredients are moistened.

Fold in strawberries.

Pour into prepared pan.

Bake for 60 to 65 minutes or until toothpick comes out clean.

Let stand 10 minutes in pan.

Turn out on rack to cool.

To make Strawberry Butter

1 cup fresh strawberries, stems removed and washed.

1/2 cup sugar

1 cup softened butter

Place strawberries and sugar in bowl and stir. Let sit for 20 minutes or so. After 20 minutes is up the sugar should have turned to liquid. Drain the liquid from the strawberries, and set aside for another use. In the bowl of a food processor, add drained strawberries and butter and whirl. Put in a jar or container in refrigerate to firm up.

Serve with strawberry bread. This would also be great on toast for breakfast.