Spring and summer says strawberries. Storm Farms in Arlington is a great place to pick your own berries. And this link from DFW Child lists all the local farms for other produce and “farm to fork” inspiration.
I love this recipe from my sister for Strawberry Bread. It’s the perfect pink color, affords just the right touch of sweet to a salad plate, and is lovely with a cup of coffee or tea. And, since this recipe makes two loaves, you can share with a friend to make a beautiful gift wrapped in cellophane and a bow.
3 cups flour
1 teaspoon soda
1 teaspoon salt
1 tablespoon cinnamon
2 cups sugar
4 eggs, beaten
2 cups thawed, sliced frozen strawberries (a one-pound bag)
1 cup vegetable oil
1-1/4 cups chopped pecans (optional, I usually omit because I’m not a nut-in-my-bread person)
Preheat oven to 325 degrees. Sift together the flour, soda, salt, cinnamon and sugar. In separate bowl, combine eggs, strawberries and oil. Add wet ingredients to dry ones and combine. Add pecans (optional) and blend well. Pour into two loaf pans prepared with cooking spray or lined with parchment paper. Bake for 60-75 minutes or until bread tests done. Cool in pan 5 minutes before turning out onto wire rack to cool completely. Dust with powdered sugar.
It’s yummy on its own, or sandwich two slices between soft cream cheese. To make it into a dessert, pile with fresh strawberries (just picked from the farm), a dollop of whipped cream and a sprig of mint. Strawberry Shortcake with a twist! Enjoy.