Yield: 1 servings
|2 cups||Frozen unsweetened whole|
|Strawberrys, thawed (reserve|
|1 teaspoon||Baking soda|
|¼ teaspoon||Baking powder|
|¼ cup||Strawberry juice, from|
|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.