Strawberries and cream loaf

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Strawberries and cream loaf
If you’re looking for a light dessert that’s sure to wow everyone, you’ve found it!  This Strawberry Bread is as fresh as a summer morning, and so full of Strawberry flavor you’d swear you just came from the patch.  It’s so good, and sweet, and so easy to make. 

With only a few ingredients, you can have this done in no time.  Serve it up with fresh berries on the side, and it’s a wonderful summer treat.  Make sure to keep this one in your favorites! 

HERE’S WHAT YOU NEED:

• 3 cups of Frozen Custard – I used Andy’s – softened
• 2 cups of Self-rising Flour – I used Gold Medal
• 1 cup of Powdered Sugar
• 2 large or 4 medium size Strawberries – sliced
• 1/2 cup of Powdered Sugar
• Pink Food Coloring Gel

FOR THE FROSTING:

• 4 Tablespoons of Butter – softened
• 4 ounces of Cream Cheese – softened
• 1 Tablespoon of Vanilla
• 3 to 4 cups of Powdered Sugar
• Pink Food Coloring Gel

HERE’S WHAT YOU DO TO MAKE Strawberries and cream loaf:

Line a loaf pan with 2 pieces of Parchment Paper – One that fits from Side to Side, with some paper hanging over the sides, and another piece that fits length wise, end to end, that also hangs over the end – this will make it very easy when lifting the Bread out.  Set aside.

In a large bowl, place the Frozen Custard, and stir until it’s just soft, and smooth.  Add the Flour, and Powdered Sugar, and stir to blend.  Rinse and Slice the Strawberries, and toss them in the Powdered Sugar, and add to the bowl.  Stir Gently.  Add the Pink Food Coloring Gel, starting with a couple of drops, and add a couple more if needed until desired color is reached. 

Stir well to blend.  Pour the Strawberry batter into the loaf pan and bake at 375 for 20 minutes.  Check the Bread, and if it’s golden brown on top, place a piece of foil over the top to prevent burning.  Leave the Bread in the oven another 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.  Remove the Bread from the oven, and gently lift the loaf out of the pan with the Parchment paper.  Place on a wire rack to cool.

When the Bread is cool, make the Frosting; in the mixing bowl of a stand mixer, place the Butter and Cream Cheese, and blend with the whisk attachment until fluffy and smooth.  Scrape down the sides of the bowl, and blend again. 

Add the Vanilla, and blend.  Add the Powdered Sugar a little at a time, blending between additions until the Frosting is thick and creamy.  Add the Pink Food Coloring Gel, and blend until smooth.  If the color is not bright enough, add a few more drops and blend until desired color is reached. 

Smooth Frosting on the top of the Bread swirling on top to make a pretty design.  Top with sliced Strawberries, or Whole Strawberries if Preferred.  Slice in one-inch pieces and serve with Strawberries.  Enjoy!

Makes approximately 8 servings.

NOTE:  Make sure your Butter and Cream Cheese are softened to room temperature.  If they’re not completely soft and room temperature, they will separate, and not become smooth and creamy.