Today I baked the first strawberry goodie of the season--Strawberry Almond Bread.
The proportions are a little weird because I used a slightly larger pan than I should have, but it came out perfectly.
1 1/2 c flour
1/4 tsp salt
1/2 tsp banking soda
1 1/2 tsp cinnamon
1 c sugar
10 oz fresh strawberries, cut into chunks
1/4 c slivered almonds
1/2 c cooking oil
Mix dry ingredients in a bowl, and then in a separate bowl, mix the liquid ingredients. Add the liquid ingredients to the dry, and stir until mixed (don't mix too much, because you don't want to pulverize the strawberries). Pour it into a greased and floured pan, and bake at 350 F for one hour. Let it cool in pan for ten minutes, then remove from pan.
Hope you enjoy!
I alway like farm fresh local strawberries SO much more than the ones from the grocery store. The ones from the store are big, have no flavor to speak of (other than some sourness), and never ripen properly. They are also more acidic and make my mouth prickle. Local strawberries are smaller but have real strawberry flavor, are a pretty red color, and don't make my mouth hurt! If you are in New England, this is peak strawberry season. Look around for a farm near you. Often you can pick your own berries, and even if you can't, just the difference in quality of the fruit will make it well worth the trip.