Strawberry Shortcake Bread Recipe

AuthorSteve Nubie
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This recipe might surprise you.  It’s easy to assume that this is a classic strawberry shortcake but it has one significant difference.  It’s a bread.  A yeast bread to be exact.  The cake layers that usually show up in a strawberry shortcake are made with baking powder and then they’re topped with whipped cream and strawberries.  This recipe uses all of those ingredients but blends them together with flour to make a bread dough with all of the flavor of a strawberry shortcake.

Strawberry shortcake bread is a great dessert on its own or you can toast and spread it with cream cheese; use it to make French toast and even use it as a sandwich bread with your favorite cold cuts and condiments. Better yet, you can make strawberry shortcake bread from start to finish in your bread machine.

Fresh strawberries are listed in the recipe, but you can use frozen strawberries after they’re thawed.  Either way, the strawberries are tossed in sugar to glaze them before being added to the dough.  If you have a fruit and nut hopper you can use that dispenser to add the strawberries automatically.

It your machine doesn’t have a fruit and nut dispenser, add the strawberries at the beep towards the end of the kneading cycle to gently incorporate them.  If you add them from the beginning they will be crushed during the full kneading cycle.

(Makes a 1.5-pound loaf)

INGREDIENTS:
 1/4 warm water + ¼ cup of warm heavy whipping cream (110 degrees F./ 43 degrees C.) An easy way to reach these temperatures is to microwave the combination in a microwave safe measuring cup for 35 seconds.
 1 tablespoon of sugar
 2 ½ teaspoons of bread machine yeast or active dry yeast
 3 cups of bread machine flour or all-purpose flour
 1/8 teaspoon of baking powder
 1 teaspoon of vanilla extract
 1 teaspoon of salt
 1 pound (16 ounces) of fresh or frozen and thawed strawberries plus a 1/4 cup of sugar for glazing the strawberries
DIRECTIONS:
1

Add the water and milk to the bread pan with the sugar and the yeast and let rest for 15 minutes to proof the yeast.

2

While the yeast is proofing, slice the strawberries and coat with the 1/4 cup of sugar. Toss to coat all of the strawberries.

3

Add the remaining ingredients to the bread pan but reserve the strawberries. If you have a fruit and nut hopper, add the glazed strawberries to the hopper.

4

Select the basic white bread setting for a 1.5-pound loaf and a medium crust.

5

If you don’t have a fruit and nut hopper, listen for the beep towards the end of kneading cycle and add the strawberries.

6

When done, remove from the bread pan and let rest on a wire rack for 10 minutes. Slice and serve.

Ingredients

INGREDIENTS:
 1/4 warm water + ¼ cup of warm heavy whipping cream (110 degrees F./ 43 degrees C.) An easy way to reach these temperatures is to microwave the combination in a microwave safe measuring cup for 35 seconds.
 1 tablespoon of sugar
 2 ½ teaspoons of bread machine yeast or active dry yeast
 3 cups of bread machine flour or all-purpose flour
 1/8 teaspoon of baking powder
 1 teaspoon of vanilla extract
 1 teaspoon of salt
 1 pound (16 ounces) of fresh or frozen and thawed strawberries plus a 1/4 cup of sugar for glazing the strawberries

Directions

DIRECTIONS:
1

Add the water and milk to the bread pan with the sugar and the yeast and let rest for 15 minutes to proof the yeast.

2

While the yeast is proofing, slice the strawberries and coat with the 1/4 cup of sugar. Toss to coat all of the strawberries.

3

Add the remaining ingredients to the bread pan but reserve the strawberries. If you have a fruit and nut hopper, add the glazed strawberries to the hopper.

4

Select the basic white bread setting for a 1.5-pound loaf and a medium crust.

5

If you don’t have a fruit and nut hopper, listen for the beep towards the end of kneading cycle and add the strawberries.

6

When done, remove from the bread pan and let rest on a wire rack for 10 minutes. Slice and serve.

Strawberry Shortcake Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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