Fresh Strawberries or Frozen Strawberries; What is best for a perfect Moist Strawberry Loaf Cake?

I prefer to use fresh strawberries for this recipe, rather than frozen ones, as they are less likely to make the bread too wet. Frozen strawberries contain more water and can result in a soggy texture. Ripe yet firm strawberries are ideal, as they are sweet and juicy but still have enough structure to hold up in the recipe. On the other hand, strawberries that are overly ripe and soft will be too mushy and will not work well. The loaf will become too moist and won't hold together as well, resulting in a less desirable texture and taste.

What are the ways to prevent strawberries from sinking to the bottom of a loaf batter?

Adding fresh fruit to cakes can be a tricky endeavor; you'll never really know how your cake is going to turn out until you cut it open. If you are using strawberries, it's essential to toss them in a bit of flour before adding them to the loaf batter. Doing this will help to prevent the berries from sinking to the bottom while baking. The flour will act as a protective barrier, providing your strawberries with enough buoyancy to remain suspended within the cake. Plus, the flour will also help to keep the berries from releasing too much liquid, which could otherwise result in a soggy cake. So, if you're looking to enjoy a moist and flavorful cake, be sure to toss your diced strawberries in flour before adding them to the batter.

Moist Strawberry Loaf Cake Recipe Debjanir Rannaghar

Description

This delicious Moist Strawberry Loaf Cake is a lovely treat that will delight your taste buds! The cake is so easy to make, and is made with fresh, juicy strawberries.

Ingredients

Units Scale

200g Fresh Strawberries
250g All-Purpose Flour
2 Tbsp. All-Purpose Flour for tossing strawberries to prevent sinking and preparing the pan
150g Brown Sugar
100ml Milk
3 Eggs
100ml Vegetable Oil + 1 Tbsp Oil
2 Tsp. Baking Powder
1/2 Tsp. Salt

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Instructions

Preheat the oven in 180 degrees C (or around 350 degrees F).
Keep all the ingredients in room temperature.
Take 1 Tbsp. Vegetable Oil and smear on the inner side of the loaf tin and then sprinkle 1 Tbsp. All-Purpose Flour to make the tin baking ready.
Or you can put a piece of baking paper over oiled tin.
Cut strawberries into small pieces.
Toss the strawberries in 1 Tbsp. All-purpose flour to lightly coat those.
Now take Eggs, Brown Sugar, Vanilla Extract and Oil.
Use a blender and beat the mixture to make a frothy mixture.
The sugar must dissolve completely.
In a large bowl, sift together the flour, baking powder, and salt.
Use a sieve and start adding the Flour mix in three batches.
After adding each batch mix the flour using the "cut and fold method".
Do not over0mix the batter.
Once done, add 3/4th of the Strawberries and lightly fold those.
Transfer this mixture to the Loaf tin and tap it 2-3 times to remove bubbles if any,
Now top the Loaf cake mixture with the remaining strawberries.
Put the tin in the preheated oven on medium rack.
Bake for 40-45 minutes in 180 degrees C (or around 350 degrees F) or till the top of the cake is golden.
Insert a toothpick at 2-3 points to check the same is coming clear or not.
If the toothpick is coming clear, take the cake out of the oven.
Once the cake is finished baking, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve with a dollop of freshly whipped cream, a sprinkle of powdered sugar, or a drizzle of melted chocolate. Enjoy!

Notes

I prefer using fresh strawberries instead of frozen.
Always coat the strawberries with flour to avoid those sinking
You can use butter instead of oil.
Instead of brown sugar you can use granulated sugar or coconut sugar.
Instead of milk you can use coconut milk.
Eggs can be replaced with yogurt.

Prep Time: 10
Cook Time: 40
Category: Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 100g
Calories: 261
Sugar: 16.2g
Sodium: 145mg
Fat: 11g
Saturated Fat: 2.4g
Carbohydrates: 36.4g
Fiber: 1.1g
Protein: 4.7g
Cholesterol: 50mg