Strawberry Loaf

It’s strawberry season now in Britain. And it is absolutely impossible to pass by a small local market with loads of strawberries on stalls. It smells delicious and calls for you: look I’m here – says strawberry – all alone and sad, take me home… And than you recognize yourself carrying a 2 kilo basket of red yummies.


It’s strawberry season now in Britain. So all magazines starting with fitness ones and ending with interior periodicals, publish numerous recipes and articles about benefits of eating strawberry. I took mine from Ideal Home magazine. It’s called Strawberry Loaf. (Strawberry Love is more suitable to my mind).

I baked this romantic cake for the anniversary of our first date with my husband. On 28 of May was 5 years since we’ve met. Strawberry and cream – yummmm! Mild, a bit sweet, a bit sour of berries and flavorful. My 2 years old daughter was even going to eat the whole loaf on her own.



for loaf

225 g butter (warm)

225 g caster sugar

4 eggs

225 g self-raising flour

3 tbsp milk

for stuffing

300 ml double cream

100 ml strawberry jam

300 g strawberries chopped roughly

Beat together butter and sugar until white and fluffy, add eggs one at a time. Continue beating. Fold in flour using a spoon, mix carefully, moving spoon 8-shape, to save maximum air in batter. Put in-to 2 lbs loaf pan. Bake 1 hour at 160 degrees.

Use that time to cool cream in fridge.

When the loaf is golden brown, take it out of oven, leave to cool on a rack. 30 min should be enough, but make sure cake won’t melt your cream. Whip the cream to soft peaks. Add jam and mix just a little to make ripple.

Cut the loaf in 3 layers. Put first one on plate, cover with half cream and half strawberries. Put the second loaf layer, cover with remaining cream and strawberries. Cover with the last loaf layer, sprinkle with icing sugar, top with some fresh whole berries.




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