2 cups (500 ml) fresh strawberries, washed and hulled
1+3/4 cups (430 ml) bread or all purpose flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
1/4 tsp (1 ml) baking powder
3/4 cup (180 ml) sugar
1/3 cup (80 ml) butter or other shortening
2 eggs
1/3 cup (80 ml) water
1/2 cup (125 ml) chopped walnuts
Cream cheese, softened (optional)
Ground cinnamon (optional)
Instructions:
Crush enough of the strawberries to fill 1 cup (250 ml). Pour into a small
saucepan and heat over a medium flame. Bring to a boil and cook for 1
minute, stirring constantly, then remove from the heat and allow to cool.
Slice the remaining strawberries and chill. In a medium bowl combine the
flour, baking soda, salt, and baking powder. In a large mixing bowl beat
the sugar and butter together and then add the eggs and water, mixing until
light and fluffy. Add the flour mixture to the butter mixture, mixing well
to blend. Stir in the crushed strawberries and walnuts. Spoon the mixture
into a greased 8x4x4 inch (approx. 20x10x10 cm) loaf pan. Bake in a
preheated 350F (180C) oven for 1 hour, or until a toothpick inserted in the
center comes out clean. When the loaf has cooled in the pan for 10 minutes,
turn onto a rack to cool. Cut into slices, spread with softened cream
cheese, add a light dusting of cinnamon, and top with the reserved chilled
strawberries. Makes one loaf.
