INGREDIENTS
- 1 cup sugar (200 grams or 7 ounces)
- 1/2 cup oil
- 1 egg
- 1 egg yolk
- 1 cup strawberry puree (Place about 8 ounces of strawberries in a blender or food processor, and blend or process to a purée.)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 cups flour (210 grams or 7 1/3 ounces)
- 1/4 red food coloring, optional
INSTRUCTIONS
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Preheat oven to 325 degrees. Line the bottom of a 9-by-5-inch loaf pan with parchment. Whisk sugar and oil until combined. Add egg and yolk, whisking to combine. Add the strawberry purée. Combine the salt, baking soda, baking powder, and flour. Mix together. Add to the strawberry puree mixture. Pour into the prepared pan. Bake for 40–50 minutes, or until a tester comes out clean. Cool 10 minutes, and turn out of the pan to cool on racks. After the loaf is completely cooled, it can be frozen.
Helen Fletcher has more than 25 years of experience owning and operating a wholesale specialty bakery that services hotels, restaurants, and caterers. She is the pastry chef at Tony’s and runs the blog Pastries Like a Pro.
