This started as a simple loaf cake that became something a little more playful.
I found irresistibly ripe strawberries at the market and knew instantly I wanted “strawberries and cream” in dessert form. The berries smelled sweet and bright the moment I picked them up — exactly how I wait all year for them to be.
Back home, I planned a strawberries-and-cream loaf cake. A loaf feels like a snack cake, similar to banana bread, which makes it perfectly acceptable at any hour of the day.
The finished loaf looked a bit plain to me, so I decided to cut it into squares and skewer the pieces with sugared strawberries for more fun and extra flavor.
I’ll admit the loaf wasn’t as tall or as pretty as I’d hoped — perhaps my pan was too big or the strawberries especially juicy — but the flavor more than made up for any cosmetic shortcomings. The cake itself came out tender, airy, and delightfully creamy.
Of course I made a glaze — I can’t resist glazing things — and it turned out to be the highlight. Seriously, the glaze was outstanding.
I found myself spooning the glaze straight from the bowl; it’s a sweet, comforting mix of strawberries, cream, and vanilla that tastes exactly like strawberries and cream should. It’s wonderful spooned over the cake and would be fantastic on many other things.
This glaze would be perfect on pancakes, ice cream, biscuits, yogurt, waffles, crepes, bagels, fresh apples, or cinnamon-sugar pita chips — really, the list goes on. Whether you make this specific cake or any cake you like, don’t skip the glaze. It’s the star.
Strawberries and Cream Loaf Cake with Strawberry Cream Glaze
Ingredients:
Strawberries and Cream Loaf Cake
- 3 large eggs
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1 1/2 sticks butter, softened
- 1 1/2 cups chopped strawberries
Strawberry Cream Glaze
- 1 1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1-2 strawberries, mashed or pureed
Directions:
Strawberries and Cream Loaf Cake
Preheat the oven to 350°F (175°C).
In a small bowl, whisk together the eggs, vanilla and heavy cream.
In the bowl of an electric mixer, combine the flour, sugar, baking powder and salt. Add the softened butter and mix until the batter begins to come together. Add half of the egg mixture and beat on medium for 30 seconds. Add the remaining egg mixture in two additions, scraping the bowl as needed and mixing 30–45 seconds for each addition. Fold in the chopped strawberries until they start to break down into the batter.
Line the bottom of a loaf pan with parchment paper and butter it, or spray the pan with baking spray. Pour the batter into the prepared pan and bake 60–65 minutes, tenting with foil if the top browns too quickly. Allow the cake to cool completely before slicing. Cut slices, then cut each slice into quarters to make squares; skewer pieces with sliced strawberries if desired.
Strawberry Cream Glaze
Mash or puree the strawberries until soupy. In a bowl, whisk together the mashed berries, powdered sugar, vanilla and heavy cream until smooth. Adjust with a little more liquid or powdered sugar to reach the desired consistency. Drizzle over the cooled cake or serve alongside for dipping.
Adapted from the vanilla lime pound cake recipe.
All images and text ©How Sweet Eats.
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Thank you — enjoy!
So remember: if your cake isn’t picture-perfect, slice it, skewer it, and top it with a glorious glaze. Next on my list: chocolate cake kebobs with peanut butter dipping sauce (and a bacon crumble, naturally).