To me, there is nothing better than fresh, handpicked food. Over the summer, I went to Scott’s Berry Farm in Moneta, Virginia and picked these delectable strawberries!
One of these tubs was for Mom and the other was for me. I think we both ended up using all of them!
One of the things that I made with mine was strawberry bread. It was very yummy and had chunks of strawberries inside of it. It was best served warm. I also made strawberry muffins that were really good, but I don’t have a picture of them.
- 2 cups fresh strawberries
- 3 1/8 cups all-purpose flour
- 2 cups white sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/4 cups vegetable oil
- 4 eggs, beaten
- 1 1/4 cups chopped pecans (I left these out)
- 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 bread mixture.
- 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 for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.