When I was a kid strawberries were a real treat. I am not sure why. Maybe they were really expensive back then. Whatever the reason, when a punnet appeared in the house (if it survived the car trip back from the markets) it would be pounced upon by everyone home, as if our very lives depended on it. So it was a particularly rare event that strawberries were used in a recipe of any kind. Occasionally my mom would hide some to sneak into a fruit salad but that was it.
Nowadays, with Sprog 2 totally addicted to them, strawberries are a staple in our house. They are still pounced upon immediately, and she can eat a whole punnet by herself in moments, but I follow my mother’s example and hide them whenever I have a particular purpose in mind.
I have tinkered a little with a recipe found on a blog that I like, http://sharingthefoodwelove.wordpress.com/2012/08/11/strawberry-and-coconut-bread/ (you should have a look, she has some great ideas). I love to make bread with berries, but it hadn’t crossed my mind to try strawberries.
The bread is lovely and moist, and not too sweet. The coconut gives it a wonderful texture, while the strawberries give it lift and freshness. Really yummy. Thanks for the inspiration Leah!
- 125 g melted butter
- 1 c dessicated coconut
- 1 c milk
- 2/3 c light brown sugar
- 3 eggs, room temperature
- 3 c flour
- 2 t baking powder
- 1 c diced strawberries
- 1 t vanilla essence
Wash and dry strawberries, setting a couple aside for decoration. Pre-heat over to 180C. Line loaf pan with baking paper.
Melt butter and blend with sugar until light and fluffy. Add eggs, vanilla, milk and coconut and stir until well mixed. Add flour and baking powder in batches to create a batter.
Spoon a layer of batter evenly into the pan and then layer half of the strawberries on top. Gently mix remaining strawberries into the batter and spread into pan. Slice set aside strawberries and decorate the top of the loaf.
Cook 35-45 minutes or until a skewer inserted into the middle of the loaf comes out clean. Cool before slicing.
It’s delicious on its own or with butter, and is fabulous toasted.