What do you do when your strawberries are getting too ripe to eat? Throw them in a baked good, of course! My kids were thrilled to have something different to eat for breakfast, and I even threw it in their lunch boxes one day in lieu of a sandwich.
I am excited about the arrival of strawberry season – are you? I guess it depends where you live, but here in Tennessee the strawberries are starting to be ready to pick. In fact, I was going to take my kids to pick strawberries today at a farm in north Georgia, but the zealous pickers on Thursday and Friday apparently dried them out. Oh well! We’ll try again soon.
1 c. white whole wheat flour (or use another cup all-purpose)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk, or milk soured with lemon juice
1 to 1 1/2 c. diced strawberries
2 T sugar
1 tsp. cinnamon
Grease a loaf pan and set aside. Preheat oven to 350F.
With a mixer, cream together butter, cream cheese, and sugar. Scrape sides of bowl, then add eggs one at time with mixer running. Add vanilla.
In a bowl, whisk together flours, baking powder, baking soda, and salt. Add to wet ingredients and mix until just blended. Add buttermilk and stir just until combined. Fold in strawberries by hand. Spoon batter into loaf pan and smooth the top.
Mix together sugar and cinnamon for topping, then sprinkle evenly over the top, pressing in gently. You may not want to use all the mixture.
Bake 50-60 minutes, until a toothpick inserted in the middle comes out clean. Cool before cutting.