Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Frozen unsweetened whole |
| \N \N | Strawberrys, thawed (reserve |
| \N \N | Juice |
| 1¾ cup | Flour |
| 1 teaspoon | Baking soda |
| ¼ teaspoon | Baking powder |
| ½ teaspoon | Salt |
| ½ teaspoon | Cinnamon |
| ½ cup | Butter |
| 1 cup | Sugar |
| 2 larges | Eggs |
| ¼ cup | Strawberry juice, from |
| \N \N | Reserve |
| 1 tablespoon | Lemon juice |
Preheat oven to 350 degrees. Puree strawberries using blender, food processor or strainer. You should have 1 cup of puree. Mix flour, baking soda, baking powder, salt and cinnamon in large bowl. Cream butter. Using medium bowl, add sugar, then eggs till well-combined.
Alternately add dry ingredients, strawberry juice and lemon juice to butter mixture, beginning and ending with dry ingredients. Stir in strawberry puree. Pour batter into standard-sized loaf pan or two smaller (approximately 3x7-inch) loaf pans that have been well-greased. Bake until a toothpick comes out clean, about 1 hour for a full-sized loaf, 50 minutes for smaller loaves. Cool 10 minutes in pan; turn out on wire rack to finish cooling. Wrap and store 24 hours before slicing.
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