During the papal visit in the Philippines (January 2015), three working days were declared holidays. Sandwiched in these days is a weekend so there was in-effect a 5-day holiday period. My siblings and I took advantage of this long weekend and decided to go up north and visit the Banaue, Sagada and Baguio areas. These three places are some of the top destinations in the Philippines. Banaue has the world-famous rice terraces considered as the 8th wonder of the world. Sagada is the place to go if you wish to go hiking, climbing, spelunking and engage in other extreme adventures. Of course, Baguio City with its cooler weather is considered as the summer capital of the Philippines.
Baguio City and its surrounds is the only place in the Philippines where we actually grow strawberries. I made sure that when we went to the market I would purchase a kilo of strawberries to bring home. It’s been awhile since I had some local strawberries and it’s been over a decade ago since I went to Baguio. Our local strawberries are not as huge as its western counterparts but in terms of taste, they are as flavorful and sweet.
After snacking on some strawberries, I reserved a few cups to use for baking. I really wanted to make something using these delicious local produce. The first idea that came into my mind was strawberry bread. It’s the first time that my family has ever tried bread with fresh strawberries and I must say that they were totally pleased. Hope you will too when you get to try this very simple but truly tasty recipe!
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By: Manila Spoon
Full of juicy, sweet and perfectly ripe berries is this moist and yummy STRAWBERRY BREAD!
Prep time: 15 mins
Cook time: 35-40 mins
Total time: 1 hour
Yield: 8-10 slices
2 cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon ground Cinnamon
1/2 teaspoon Salt
2 Eggs lightly beaten
1 cup Sour Cream
1 cup Brown Sugar, firmly packed
1/4 cup White Sugar
3 Tablespoons Coconut Oil *
1 1/2 teaspoons Vanilla extract
2 cups fresh Strawberries, rinsed, dried and coarsely chopped*
*Use any neutral flavoured Oil as alternative
*Reserve 1/2 a cup. Roll all the strawberries in 1 Tablespoons flour
Preheat the oven 350F.
In a bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
Lightly beat the eggs in a separate bowl. Add the sour cream and stir. Add the sugars and mix until everything is smooth and nicely blended. Pour in the oil and vanilla extract.
Pour the wet ingredients into the dry mixture. Gently mix just until blended. Fold in 1 1/2 cups of strawberries rolled in flour.
Spoon into the loaf pans (I use 2 8 x 4 loaf pans). Sprinkle the left-over strawberries (1/2 cup remaining) on top. Gently push into the mixture. Bake in the preheated oven for about 35-40 minutes or until a tester comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Optional Lemon Glaze
1 cup, confectioner’s sugar (powdered sugar)
2-3 Tablespoons Lemon juice (depending on the tartness and thickness of the glaze that
you prefer so feel free to adjust).
Place the powdered sugar and lemon juice in a mixing bowl. Beat until it reaches a smooth and pourable consistency. Easy! Let the cake cool completely before you add the glaze.