I first tasted this bread when my husband and I went out to dinner years ago. The restaurant served it as part of a shortcake. This bread was on the bottom, macerated strawberries on top of that and then fresh whipped cream set the whole thing off. Saying it was good would be an understatement. You would think a dessert like that would be over-the-top sweet but it really wasn't. It was just sweet enough and this bread makes the perfect base for that dessert. Now, you can certainly eat this all by itself (maybe with a little dab of butter) with your morning cup of coffee or tea. You could even make these into muffins, if you prefer. But my favorite way to eat this bread is exactly how I first tasted it ~ as a shortcake.
1/2 cup unsalted butter
3/4 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream (or plain yogurt)
1/2 cup walnuts or pecans, coarsely chopped (optional)
1 1/2 cups chopped fresh strawberries
Preheat oven to 350 degrees F and place the oven rack in the middle position. Spray the bottom and sides of an 8-cup loaf pan (9x5x3 inch) with nonstick cooking spray. I like the nonstick spray that has flour in it.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened,
about 1 minute. Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla extract. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the chopped strawberries and walnuts.
Pour the batter into your baking pan and bake for about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen. Makes 1 loaf.Enjoy!