Strawberry Bread

This recipe hadn't been made by anyone in my family in about twenty years - until last week. I made a loaf for hubby and me so that we could have a summery breakfast bread to take on the go in the mornings - and just one bite of this incredibly unique bread took me back to when I was a little girl. So moist and flavorful with a hint of spice, and the bursts of juicy-sweet berries . . .

I had to make it again, this time two loaves! A nice thick slice in the morning with my cup of coffee - the perfect way to start a summer day!

Strawberry Bread
from my mom's friend Alice

2 1/2 cups strawberries, chopped (frozen strawberries work too!)
2 tablespoons sugar
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs, beaten
1 ¼ cup vegetable oil
1 teaspoon vanilla

In a medium bowl, mix the strawberries with the 2 tablespoons of sugar. Cover and refrigerate for at least 30 minutes, until the juices start flowing!

Preheat your oven to 350 degrees. Grease well two 8x5-inch loaf pans. Combine first 5 ingredients in large mixing bowl; make a well in the center. In a separate bowl, combine remaining ingredients (except strawberries), stirring just until combined.

Gently fold in the strawberries with their juices. Divide evenly between the prepared loaf pans, and bake for 55-60 minutes, or until a toothpick inserted into the center of the loaves come out clean. Cool for 10 minutes and then remove to racks.

Note: this recipe also makes great muffins. Fill muffin cups almost full and bake for 20-25 minutes.

The World of Strawberry Shortcake

Strawberry shortcake is a sure sign that summer is coming. We had our first of the season the other day at my in-laws' house, and now I'm completely hooked. Hubby came home with 2 big pints of beautiful strawberries the other day, and I knew I had to request his famous strawberry shortcake.

He doesn't like to flaunt it like I do (ha ha), but he is an amazing baker. This dish has wowed my parents, and several of our friends. And I still never knew the true recipe until tonight!! His family is definitely one for *secret recipes* - that I intend to chip away at over the years to come!

The shortcake is buttery and moist with a crispy sugared top. Delicate and tender, it absolutely melts in your mouth. Throw away your other recipes. This is The One!

Hubby's Famous Strawberry Shortcake

4 cups strawberries, hulled and sliced
1/4 cup sugar
2 cups Bisquick
1/2 cup milk
5 tablespoons sugar, plus extra for sprinkling
4 tablespoons butter, melted
Whipped cream or vanilla ice cream

In a medium bowl, mix the sliced strawberries with the 1/4 cup sugar. Cover and refrigerate for at least 1 hour.

In a separate bowl, mix the Bisquick, milk, 5 tablespoons sugar, and melted butter until a soft dough forms. Drop by 6 large spoonfuls onto a greased baking sheet. Sprinkle the tops with extra sugar. Bake at 425 until golden brown - about 10-12 minutes.

Top the hot shortcakes with the strawberries, and garnish with fresh whipped cream or vanilla ice cream. We usually do plain fresh whipped cream, but mixed it up this time with the ice cream. Enjoy!