Description
This strawberry shortcake loaf cake is moist, tender, and packed with fresh strawberries. Perfect for breakfast, afternoon tea, or dessert, it’s easy to make and full of fruity flavor. Each slice is soft and fragrant, bringing a cozy, homey touch to any table.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ¾ cup granulated sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup plain yogurt or sour cream
- 1 cup fresh strawberries, chopped
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 175°C (350°F) and grease a 9×5-inch loaf pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Beat sugar and eggs until pale; add oil, yogurt, and vanilla.
- Fold dry ingredients into wet mixture gently.
- Fold in chopped strawberries.
- Pour batter into pan and smooth top.
- Bake 50–60 minutes until a toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to wire rack.
- Dust with powdered sugar before serving.
Notes
Toss strawberries in flour to prevent sinking. Use ripe strawberries for best flavor. Don’t overmix batter to keep it tender.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18
- Sodium: 80
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
- Cholesterol: 40