AuthorSteve Nubie
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)
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.
While the yeast is proofing, slice the strawberries and coat with the 1/4 cup of sugar. Toss to coat all of the strawberries.
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.
Select the basic white bread setting for a 1.5-pound loaf and a medium crust.
If you don’t have a fruit and nut hopper, listen for the beep towards the end of kneading cycle and add the strawberries.
When done, remove from the bread pan and let rest on a wire rack for 10 minutes. Slice and serve.
Ingredients
Directions
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.
While the yeast is proofing, slice the strawberries and coat with the 1/4 cup of sugar. Toss to coat all of the strawberries.
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.
Select the basic white bread setting for a 1.5-pound loaf and a medium crust.
If you don’t have a fruit and nut hopper, listen for the beep towards the end of kneading cycle and add the strawberries.
When done, remove from the bread pan and let rest on a wire rack for 10 minutes. Slice and serve.
I should have read Angela’s review before I picked this recipe. A pound of strawberries wasted. And yeast, which in this time of COVID-19, is hard to find.
I’m so sorry you have a bad result. I’ve baked this bread using this recipe and it worked. I’ll test it again to make sure it’s right but the photos are from the time I baked this recipe.
Steve
I just made this recipe, mostly because it’s so low in sugar. I think the liquid measurements are way to low. How can a 1/2 C total liquid be enough for 3 C of flour, yeast and other dry ingredients? After kneading I was left with a pan full of powder and a few lumps.
The bread was good but my strawberries completely dissappeared into the bread? Like I cut really big chunks and they were no where to be found inside the bread. But the whole bread had a faint strawberry taste.
I was in doubt also because I had powder also… I add 3/8 more water and ended up with soup after I added the strawberry and sugar mix. I think if I had not added the extra water the juice from the strawberry’s would have been perfect for the second kneading.