Strawberrygingerbread Recipes

STRAWBERRY JAM BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Combine flour, salt, cream of tartar, and baking soda in a bowl; set aside.
• Stir strawberry jam and buttermilk together; set aside.
• Combine sugar, butter, vanilla extract, and lemon juice in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with strawberry jam mixture, mixing just until blended. Fold in walnuts.
• Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 15 minutes. Remove from pans onto cooling racks.

STRAWBERRY BREAD II

Steps:

• Lightly grease a 9 x 5 inch glass loaf pan, and line with greased waxed paper. Preheat oven to 350 degrees F (175 Degrees C).
• In a large bowl, cream together butter or margarine, sugar, and almond extract. Separate eggs, and beat in egg yolks one at a time until light and fluffy. Sift flour, baking powder and soda into creamed mixture, and mix thoroughly. Stir in 1/4 cup strawberry juice. Fold in strawberries.
• In another bowl, beat egg whites until stiff. Fold into strawberry batter. Turn batter into prepared pan. Lightly drop pan to pop any air bubbles.
• Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool for 15 minutes in the pan, and then cool completely on a wire rack before slicing.

STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
• Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
• Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
• Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.

STRAWBERRY BREAD RECIPE

Steps:

• Lightly grease two loaf pans. Approx. 8-1/2 x 4-1/2
• Remove tops from berries, rinse well. Set aside.
• Sift the flour.
• Measure level cups of flour, place in a large mixing bowl.
• Add the sugar.
• Add the salt.
• Add the baking soda.
• Whisk together to combine.
• Place the oil in a medium sized mixing bowl.
• Add the eggs.
• Add the vanilla extract.
• Whisk together until combined.
• Add the wet ingredients to the dry ingredients, stirring gently to combine.
• Dice the strawberries, toss with 2 Tablespoons of reserved flour.
• Fold the berries into the batter.
• Spoon the batter, divided evenly, into the loaf pans.
• Bake in 350F degree oven for 60-70 minutes, or until done. Test with toothpick.
• Remove baked bread from the oven. Place pans on wire rack. Cool for 10 minutes.
• After 10 minutes, run a thin knife around inside edges of pan. Turn bread out on wire racks.
• Let the bread cool completely before slicing and serving.
• Enjoy!

THE BEST CLASSIC STRAWBERRY SHORTCAKE

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

SOUTHERN GINGERBREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs; beat on low speed for 2 minutes. Stir in the molasses and hot water. Combine flour, ginger, baking soda, cinnamon, nutmeg and salt; gradually add to creamed mixture. Beat just until combined., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a chilled small bowl, beat cream until it begins to thicken. Add confectioners' sugar, beat until soft peaks form. Serve with gingerbread. Sprinkle with nutmeg if desired.

STRAWBERRY SHORTBREAD BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch pan with enough parchment paper to have an overhang on all sides.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly combined. Mix in flour, salt, and baking soda until just combined. Using floured hands, press dough evenly into the prepared pan.
• Bake until edges of the crust just begin to brown, 12 to 16 minutes. Remove from oven and allow to cool for 10 minutes.
• Place sliced strawberries into a large bowl. Add sugar, cornstarch, and lemon juice. Toss to combine. Pour strawberries evenly over the crust. Place pan back into the oven and bake until strawberries have softened, 20 to 25 minutes. Let cool to room temperature in the pan.
• Place strawberry jam in a small microwave-safe bowl and heat in the microwave for 15 seconds, or until slightly runny. Brush melted jam over the top of strawberries, and allow the bars to finish cooling completely in the pan. Carefully lift bars out of the pan using the parchment edges, and cut into 9 bars. Store in the refrigerator.

STRAWBERRY GINGERBREAD

Steps:

• Chop strawberries, sprinkle with sugar, mix well, cover and refrigerate for an hour.
• Grease and flour a 12x8x2 baking dish.
• Preheat oven to 350 degrees.
• With electric beater, beat together oil, 1 cup sugar, salt and molasses.
• Beat in egg.
• In separate bowl combine flour, spices and baking soda.
• Drain strawberries if any liquid, dredge berries with 2 tablespoons of flour mixture.
• Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition.
• Stir in strawberries.
• Pour into baking dish.
• Sprinkle top with 2 tablespoons sugar.
• Bake for 35-40 minutes, until toothpick comes out clean.
• Cut into squares and serve warm with butter or whipped cream -- or serve later cold.

STRAWBERRY GINGER TART

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and ginger. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Press onto the bottom and up the sides of a greased 9-in. tart pan., Bake at 350° for 12-15 minutes or until edges are lightly browned. Sprinkle with chips. Bake 4-5 minutes longer or until chocolate is melted; spread over crust. Cool on a wire rack., In a small bowl, beat the cream cheese, confectioners' sugar and milk until smooth; spread over chocolate. Top with strawberries. In a small microwave-safe bowl, microwave jam in 10-second intervals until melted; brush over strawberries. Sprinkle with ginger. Refrigerate for at least 2 hours before serving.

OLD FASHIONED STRAWBERRY BREAD

Steps:

• Sift dry ingredients together in a large bowl.
• Mix the milk, melted shortening and egg together and add to dry mixture.
• Mix in strawberries, walnuts and drained raisins.
• Pour into a greased 9"x5"x3" loaf pan.
• Bake in preheated 350 degree F oven for 45 minutes or until tested done.
• Remove pan from oven and cool on a wire rack, for 1 hour before cutting.

GINGERED STRAWBERRY TART

Steps:

• Preheat oven to 350°. Pulse cookies in a food processor until finely ground. Add 2 tablespoons sugar and melted butter; pulse until blended. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom. Place on a baking sheet; bake until lightly browned, 8-10 minutes. Cool completely., In a large saucepan, mix cornstarch and remaining sugar until smooth. Add chopped strawberries, water and, if desired, ginger. Bring to a boil, stirring occasionally; cook and stir 2 minutes. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes. Cool 30 minutes. Pour into crust. Refrigerate, covered, until set, about 2 hours., Arrange sliced strawberries over top. In a microwave, warm jam until melted; brush over berries.

BLUEBERRY GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
• In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.