A delightful strawberry-infused loaf paired with a creamy strawberry spread, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove after baking.
In a large mixing bowl, combine the flour, sugar, cinnamon, salt, and baking soda.
Sifting the dry ingredients together can help avoid lumps and ensure even mixing.
In another bowl, whisk together the eggs, melted butter, and frozen strawberries.
Ensure the butter is slightly cooled before mixing to prevent cooking the eggs.
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the fresh strawberries gently.
Gently folding prevents the strawberries from breaking apart and keeps the batter airy.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan lightly on the counter to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
For the spread, blend the softened butter, fresh strawberries, and powdered sugar until smooth.
Using a hand mixer ensures a creamy and well-incorporated spread.
Serve slices of the loaf with a dollop of strawberry spread and enjoy.
For an extra touch, garnish with a fresh strawberry slice on each serving.
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