Strawberry Shortcake Loaf
Abhar Shah cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Blak Rabbit on SeeMeCook
A soft vanilla loaf cake layered with fresh strawberries and finished with a tangy lemon-vanilla glaze. Serve thick slices with homemade whipped cream and strawberry compote for a strawberry shortcake-inspired dessert.
- Time
- 1 hour 30 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Loaf
- 100 g
- 110 g
- 120 g
- 1 g
Glaze
- 30 g
Topping
Weights are estimates. Together, the ingredients weigh about 1.18 kg before cooking, which is about 145 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (176°C (350 °F)). Line a 9 × 5-inch loaf pan with parchment paper, leaving enough overhang to lift the baked loaf out easily.
Wash and cut the strawberries into 1/2-inch pieces. Place them in a small bowl, add the additional 1 tablespoon of flour, and toss gently until coated. Set aside.
In a large bowl, whisk together the all-purpose flour, baking powder, and pinch of salt.
In a separate medium bowl, whisk the granulated sugar and vanilla paste together.
Add the room-temperature eggs, vegetable oil, whole milk, and sour cream to the sugar mixture. Whisk until the mixture is evenly combined and smooth.
Pour the wet mixture into the bowl of dry ingredients. Fold gently with a spatula just until no dry streaks remain; do not overmix.
Pour one-third of the batter into the prepared loaf pan and spread it into an even bottom layer.
Add a layer of the flour-coated strawberries over the batter.
Repeat with another third of the batter and another layer of strawberries, then finish with the remaining batter so the strawberries are enclosed between layers.
Bake for 55–65 minutes, until the loaf is golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs. If the top browns too quickly, tent it loosely with foil.
Transfer the loaf to a rack and let it cool completely in the pan before glazing.
While the loaf bakes, whisk together the powdered sugar, lemon juice, and vanilla paste in a small bowl until smooth and slightly thickened.
Once the loaf is completely cool, pour the glaze over the top and let it set briefly.
Cut the loaf into thick slices. Serve each slice topped with homemade whipped cream and strawberry compote.
Notes
The ingredient list specifies baking powder, although one written instruction says baking soda; baking powder is used here to follow the listed ingredients. Store covered at room temperature for up to 2 days or refrigerate if already topped with whipped cream. Add whipped cream and compote just before serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 449
- Protein
- 6 g
- Carbs
- 64 g
- Fat
- 20 g
- Fiber
- 1 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
