It’s no secret I LOVE strawberries. I make it a point to not buy them until they’re in season at my local farmers market. Because I admit, I’m spoiled. The ones from my farmers market (and the ones I get when I go strawberry picking!) are SO good. Their sweetness is unrivaled, and store bought just does not compare. Plus, I can feel good supporting a small farmer and avoiding plastic: They come in paper cartons. Thing is, I have a habit of easily over-buying strawberries when they do hit the stands. And while I love adding them to salads, making strawberry jam, or snacking on them as is, sometimes it’s not enough. That’s when I make this delicious homemade strawberry loaf cake from scratch.
Not only is this loaf cake easy to make, but it’s also one of my signature desserts (aside from these blueberry muffins). Every time I go to family events in the spring and summer, I’ll likely be bringing these along with me. My family cannot get enough of it. And honestly, neither can I. Now I get requests all the time, asking if I’m going to bring it! The best part about this recipe is how simple it is. There aren’t very many ingredients, and it’s quick to whip up. If you’re noticing your strawberries are starting to get a little mushy, definitely use them to make this! You will not regret it.
Easy Homemade Strawberry Loaf Cake From Scratch
Why make your own desserts?
Okay, so this is a sustainability blog, and you might have noticed I occasionally will share cooking or baking recipes with you. Wondering why?
There are two reasons for this:
- I love sharing about them on my socials, and people have repeatedly asked me for the recipe!
- Cooking or baking from scratch is a super sustainable thing you can do!
In today’s world, everything is all about convenience. How “fast” can you get something? And more often than not, those pre-made treats you can grab quickly at the supermarket are packaged in plastic.
Now, this isn’t meant to be a snub: On occasion, I’ll grab some goodies from the bakery or store every so often too! I’m not saying you need to be perfect here.
BUT, I do think it’s a great idea to slow down and cook or bake from scratch when you can. The taste alone is worth it, and you get to choose exactly what goes into it. That means you can use as much or as little sugar as you’d like, making it way healthier.
Baking from scratch can also help you avoid a lot of packaging waste, especially if you source the ingredients sustainably (e.i: plastic-free berries from the market, dry goods from the bulk bins or a refillery. No access to one? Try opting for paper, cardboard and glass packaging whenever possible – these tend to get recycled more.
The point is, baking and cooking from scratch helps us connect with slow living. I love doing things with my hands when I have the time. I think we’ve become very disconnected from that. So, this is one way I can reclaim it – and you can too!
Ingredients:
- 3/4 cup sugar
- 1/2 cup of any milk (I typically use almond or oat milk)
- 1/2 cup sunflower oil (coconut oil works too)
- 1 large egg (if vegan, try a flax egg substitute)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups diced strawberries
- 2 tablespoons all-purpose flour (set this aside for the diced strawberries – more on that below)
Directions:
- Begin by washing and dicing up approximately one carton of strawberries (you CAN make this with less than a carton, FYI. I have. It’s just better with more). Add them into a small bowl and toss them with 2 tablespoons of flour to coat. Then set it aside.
- In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold the floured strawberries gently into the batter. Then, pour the batter into a greased loaf pan. Sprinkle a little sugar on top of the loaf cake (optional, but worth it).
- Pop into the oven and bake at 350 degrees F for 50-55 minutes. A fork or toothpick inserted in the center of the bread should come out clean. When it’s done, let strawberry loaf cake cool for 10 minutes, then remove it to a wire rack to cool completely. Enjoy!
Note: Don’t toss those strawberry tops! Use them to make this zero waste strawberry cleaner instead. Then compost them!
Would you give this strawberry loaf cake a try? Let me know in the comments!
For more low waste, from-scratch recipes, check out my homemade pasta and artisan no-knead bread!
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