STRAWBERRY BREAD
Have fresh garden strawberries? Try this fresh strawberry bread with melt-in-your-mouth strawberry glaze. This quick bread recipe comes together in just 10 minutes. If you love fruit breads, you'll also love our cherry bread!
Provided by Julie Clark
Categories Bread
Time 1h
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
- Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
- Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
Nutrition Facts : Calories 394 kcal, Carbohydrate 62 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 92 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
BREEZY KEY LIME PIE WITH STRAWBERRY RHUBARB GLAZE
This tangy, sweet pie is sure to tickle the tastebuds of anyone who loves the crisp, tart flavor of fresh lime and berries. Made in a sweet vanilla crust, it's the perfect end to a light, fresh meal. It's best to start this pie at least 12 hours before you wish to serve it. Garnish with whipped cream, strawberry slices, or fresh twists of lime.
Provided by Diamonds_Nine
Categories World Cuisine Recipes Latin American Caribbean
Time 9h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the vanilla wafer crumbs and butter in a bowl until thoroughly combined, and press the crust into the bottom and up the sides of a 10-inch pie dish.
- Beat the sweetened condensed milk, Key lime juice, egg yolks, vanilla extract, and Key lime zest in a bowl with an electric mixer until smooth; pour the filling into the prepared cookie crust.
- Bake the pie in the preheated oven until center of pie is slightly jiggly, about 15 minutes. Allow to cool for 10 minutes, then refrigerate.
- Mix the rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat, and bring to a boil. Stirring often, boil until the rhubarb and berries break down and the glaze begins to thicken and resemble jam, about 20 minutes. Remove from heat; cool to lukewarm. Glaze will thicken as it cools. Spread the glaze over the pie, and refrigerate until chilled. For best texture, allow pie to chill at least 8 hours before serving.
Nutrition Facts : Calories 833.9 calories, Carbohydrate 133.3 g, Cholesterol 198.4 mg, Fat 29.4 g, Fiber 2.6 g, Protein 13.2 g, SaturatedFat 12.6 g, Sodium 369.7 mg, Sugar 81.1 g
STRAWBERRY-LIME LAYER CAKE
Fresh strawberries bring fruity flavor and gorgeous color to a lovely layered white cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray two 8- or 9-inch round cake pans with baking spray with flour.
- Make cake batter as directed on box--except stir lime peel into batter. Pour batter into pans. Bake and cool as directed on box for 8- or 9-inch rounds.
- Reserve 3 whole strawberries for garnish. Cut remaining strawberries into thin slices. Finely chop enough of the sliced strawberries to equal 1/2 cup.
- In medium bowl, beat butter with electric mixer on low speed about 30 seconds to soften, then beat on high speed until fluffy. Add chopped strawberries and powdered sugar; beat on low speed until sugar has been incorporated. Increase speed to medium; beat until frosting is fluffy. Divide frosting into fourths.
- With long, sharp knife, split each cooled cake layer horizontally in half. Place 1 layer, cut side up, on serving plate. Spread with one-fourth of the frosting; top with half of the sliced strawberries. Add second layer, cut side down. Spread with one-fourth of the frosting. Add third layer, cut side up. Spread with one-fourth of the frosting; top with remaining sliced strawberries. Add remaining cake layer, cut side down. Frost top of cake with remaining frosting.
- In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Frost side of cake with whipped cream. Refrigerate at least 1 hour before serving. Garnish top of cake with whole strawberries just before serving. Store covered in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 76 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 58 g, TransFat 1/2 g
STRAWBERRY-LIME GLAZED DOUGHNUTS
Steps:
- For the doughnuts: Line a rimmed baking sheet with parchment. Use a 2 1/2-inch round cookie cutter or glass to trace 16 circles on the parchment, leaving equal space between each. Flip the parchment over and lightly coat with cooking spray. Fit a large pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag.
- Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
- Pulverize the sugar and freeze-dried strawberries in a blender or food processor until no large pieces remain, then transfer to a large bowl. Add the butter and beat until combined (it will be crumbly). Beat in the whole egg and yolk until well combined and the mixture turns pale yellow, 4 to 5 minutes, scraping down the bowl as needed. Beat in the buttermilk, vanilla extract and strawberry extract until smooth.
- Add half of the flour mixture to the wet ingredients and fold in with a rubber spatula until almost combined. Add the remaining flour mixture and fold in until just combined (do not overmix). Transfer the batter to the prepared pastry bag.
- Using the circles as a guide, pipe the batter into 2 1/2-inch rings. (If you have any leftover batter, pipe 1-inch round doughnut holes on a second sheet of parchment sprayed with nonstick spray.) Refrigerate while you heat up the shortening or oil.
- Heat the shortening or oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. (You want to have at least 1 inch of liquid once the shortening melts; about 6 cups.) Set a wire rack in a rimmed baking sheet.
- Cut the parchment around each doughnut with kitchen shears, leaving a narrow border if possible. Carefully invert 4 of the doughnuts into the oil and peel off the parchment with tongs. Fry until golden brown and cooked through, about 2 minutes total, flipping the doughnuts every 30 seconds to ensure even cooking. (Fry any doughnut holes for about 1 minute.) Remove with a slotted spoon and drain on the wire rack. Bring the shortening back to 340 degrees F and repeat with the remaining doughnuts. Let the doughnuts cool slightly.
- Meanwhile, make the glaze: Combine the confectioners' sugar, strawberry preserves, lime zest and lime juice in a medium bowl. Whisk until smooth and the consistency is like thick glue.
- While the doughnuts are still warm, dip one at a time into the glaze, swirling as needed to coat the top. Return to the wire rack. Toss any doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set, about 15 minutes.
STRAWBERRY GLAZE
Sick of the fake, overly sweet strawberry glaze sold at the grocery store? Give this easy recipe a try, you'll never go back to that artificial stuff again! Serve over pound cake with cut strawberries and whipped cream, or over vanilla ice cream.
Provided by Tracy McKibben
Categories Dessert Glaze Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Blend or puree the strawberries into a liquid.
- Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
- Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 10 g, Cholesterol 1.9 mg, Fat 0.8 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.5 g, Sodium 0.7 mg, Sugar 8.1 g
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STRAWBERRY BREAD WITH STRAWBERRY GLAZE | AMBITIOUS KITCHEN
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5/5 (32)Calories 240 per servingCategory Breakfast, Gluten Free, Snack
- Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and spray the pan with nonstick cooking spray.
- In a large bowl, mix together the eggs, maple syrup, yogurt, vanilla extract, almond extract and coconut oil until smooth.
- Next add dry ingredients to wet ingredients: almond flour, oat flour, baking soda and salt. Mix everything together with a wooden spoon until well combined.
- Mix the diced strawberries + 1 tablespoon oat flour in a medium bowl. Fold the diced strawberries into the batter. Pour batter into the prepared loaf pan and bake for 35-45 minutes or until the tester comes out clean. Allow bread to cool in the pan for 10 minutes before removing and transferring to a wire rack to finish cooling. Make sure the bread is completely cool before you add the icing.
STRAWBERRY BREAD WITH GLAZE - THE GAY GLOBETROTTER
From thegayglobetrotter.com
5/5 (2)Total Time 1 hr 20 minsCategory Breakfast, Dessert, SnackCalories 428 per serving
- In a medium bowl, combine flour, baking powder, and salt. Place diced strawberries in a bowl, and toss with 2 tablespoons of flour mixture.
- In a separate bowl, combine sugar, egg, milk, and oil. Pour dry ingredients into wet, mixing with a spatula until just combined. Fold in floured strawberries.
- Pour mixture into prepared bread pan. Bake for 60-65 minutes or until a toothpick inserted into the center of strawberry bread comes out clean. Cool on a wire rack for 10 minutes before removing bread from pan to cool completely.
GLAZED STRAWBERRY BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Category BreadTotal Time 2 hrsEstimated Reading Time 4 mins
- Preheat oven to 350°F (177°C). Spray a 9×5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.
- In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined. Set aside. In a medium bowl, whisk the egg, granulated sugar, and brown sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil, and vanilla. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Try very hard not to overmix, which will result in a tough textured bread. Fold in the strawberries.
- Bake the bread for 50 minutes to 1 hour. I cover the bread loosely with aluminum foil after 30 minutes to prevent the top from getting too brown. Poke the center of the bread with a toothpick at 50 minutes. If it comes out clean, the bread is done. If it comes out wet, bake longer. Oven times will vary between ovens. My bread took 58 minutes exactly. Allow bread to cool completely in the pan on a wire rack before glazing and slicing.
- Whisk the confectioners’ sugar, vanilla, and cream together until combined and creamy. Drizzle over bread immediately before serving. Bread stays fresh covered tightly at room temperature for up to 1 week. Bread’s flavor and moisture are intensified on day 2!
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