Strawberry Project #2: Marbled Shortcake

Project #2: I have longed to create a tart yet buttery loaf of cake. And strawberry is definitely a perfect ingredient. This strawberry bread gives a nice hint of cinnamon aroma amidst the sweet strawberry swirl. I wish I had added more puree to give more flavor to the cake.

Ingredients:
5 tablespoons plus 1 teaspoon unsalted butter, softened, plus more for pan
1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
1/2 cup sugar (for strawberries)
lemon juice (optional)
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar 
2 large eggs
1/3 cup water (or  buttermilk) 

Steps:

1. Preheat oven 350 degrees F, butter a regular 8-by-4-inch loaf pan. In a small saucepan, cook the strawberries then add lemon juice and sugar. Stir constantly until sauce becomes thick. Set aside. 
2. Whisk together all the dry ingredients flour, baking soda, cinnamon, baking powder, and salt, set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add dry mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
   
3. Scrape batter into the loaf pan. Bake 1 hour. Test by inserting toothpick in center comes out clean. Cool in a pan for 5 minutes before moving to the baking rack. Serve with fresh cream and strawberry compote for extra flavor. Enjoy! 
   

Tips:

1. Try not to overmix your final batter after you add the dry ingredients. Just mix until combined, otherwise the cake will come out dry 
2. Sprinkle raw sugar on the top before baking will add a sweet crust to the cake 
3. Add chunks of strawberries into the batter in addition to the sauce to add flavor
4. Be generous with the sauce, don't worry about making the cake too wet! Also, should consider reducing about 1/4 cup flour if you find the batter starting to get thick