My friend Elise was gracious enough to share this recipe with me. If I remember correctly, it’s actually a recipe she got from her mother. I had every intention of making it back in June, but somehow that month got away from me.
However, according to the u-pick farms, we still have at least two more weeks to enjoy the local berries here in Minnesota. Now’s the time to save a couple of pints to slice for this delicious recipe. I’m guessing that it would make a wonderful French Toast with additional fresh berries on top.
4 cups (1.2 pounds) unbleached all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups (10 ½ ounces) granulated sugar
1 cup (8 ounces) unsalted butter, room temperature
3 large eggs, (5 1/4 ounces) room temperature
2 ½ cups (14 ounces) washed, dried and sliced fresh strawberries
2/3 cup (6 ounces) whole milk sour cream, room temperature
Position a rack in center of the oven and preheat to 350ºF. Lightly butter the bottom and sides of two 9x5x3 loaf pans and line the bottom and two long sides with parchment paper. Butter paper and lightly dust with flour, shaking out excess.
In a medium bowl whisk together the flour, baking powder, cinnamon, baking soda and salt.
In the bowl of a stand mixer, using the paddle attachment on medium speed, cream together the sugar and butter until smooth. Add the eggs one at a time, incorporating each before adding the next. Remove bowl from stand mixer and fold in the strawberries.
Return the bowl to the stand mixer, and on low speed in three additions, alternate adding flour mixture and sour cream.
Divide batter between the 2 prepared loaf pans and smooth the tops. Bake for 50 to 60 minutes or until toothpick inserted comes out clean. Cool 20 minutes in pans then remove and cool completely before slicing.
Serve with softened cream cheese as a spread.