Strawberries N Cream Bread Recipes

Steps:

• In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. , Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges. , Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.

Steps:

• Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
• In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla.
• Stir into flour mixture only until dry ingredients are moistened.
• Fold in strawberries and nuts.
• Pour into a greased 8 x 4 inch loaf pan.
• Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean.
• Let stand 10 minutes in pan.
• Turn out on rack to cool.

Steps:

• 1. Grease an 8" X 4" loaf pan; set aside. Preheat oven to 350 degrees F (175C).
• 2. In a large bowl, combine flour, baking power, baking soda, salt and cinnamon; set aside.
• 3. In a small bowl of electric mixer, cream butter. Gradually add sugar; beat 1 minute or until light and airy.
• 4. Beat in eggs one at a time. Beat in sour cream and vanilla.
• 5. Stir into flour mixture only until dry ingredients are moistened.
• 6. Fold in strawberries and nuts.
• 7. Turn into prepared pan; smooth top. Bake 60-65 minutes or until a wooden pick inserted in center comes out clean.
• 8. Let stand in pan 10 minutes. Turn out onto a rack to cool. (Makes 1 loaf.)

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

Steps:

• Cream butter and sugar until fluffy.
• Beat in eggs one at a time, then add sour cream and vanilla.
• Mix well.
• Combine dry ingredients and stir into creamed mixture just until moistened.
• Fold in strawberries and 1/2 c nuts.
• Pour into greased 8x4x2 loaf pan and sprinkle with remaining nuts.
• Bake at 350 degrees for 65 to 70- minutes or until toothpick inserted near the center comes out clean.
• Cool for 10 minutes, then remove from pan to wire rack to cool completely.

Steps:

• In a large bowl, combine flour, baking soda, sugar, cinnamon and salt. Add egg, egg whites and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.

Steps:

• Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
• In small bowl, beat butter until creamy; Gradually add sugar, beat 1 minute or until light and airy; Add brown sugar; Beat in eggs, one at a time; Beat in sour cream and vanilla.
• Stir into flour mixture only until dry ingredients are moistened.
• Fold in chopped strawberries and nuts.
• Pour into a greased and floured baking pan. Just about any pan could probably be used (a loaf pan, springform pan, etc.), just keep in mind that the bread will rise, so you want to make sure your pan is deep enough to avoid overflowing. I used roughly a 10.5 inch, round pan, about 2 inches deep.
• Place sliced strawberries, evenly, over the top of batter.
• To make the topping: Combine the flour and sugar in a bowl.
• With a fork or a mixer, cut in and mix butter until consistency of cookie dough (the best way I can think to describe it).
• Tear topping into little chunks and spread evenly over top of sliced strawberries. I had just enough to cover them completely, however, as stated above, the amount you need will vary depending on the size of your pan. If you use a bigger pan, you will need to make about a batch and a half of what is stated above for the topping. If you use a considerably smaller pan, like a loaf pan, you might want to cut the topping recipe in half. It's hard to mess it up, so do what you think will work. :).
• Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean (cooking time may vary; it took about 90 minutes in my oven).
• Remove from oven and let cool for about 10 to 15 minutes.
• DIG IN!