1 ½cupsfresh strawberries, chopped and tossed in 2 tablespoon of flour
For The Glaze
1cupfresh strawberries
1 ½cupsicing sugar
Instructions
Make the cake
Preheat the oven to 180ºC / 350ºF and line a 2lb loaf tin with baking paper.
Cream the butter and sugar until light and fluffy.
½ cup unsalted butter, ¾ cup caster sugar
Add the eggs one at a time and the vanilla extract, and mix until combined. Mix in the milk.
2 large eggs, 1 teaspoon vanilla extract, ½ cup milk
Stir in the flour with a spatula or wooden spoon until incorporated.
1 ½ cups self raising flour
Fold in the strawberries and mix.
1 ½ cups fresh strawberries
Transfer the batter to the prepared loaf tin and bake in the oven for 45-50 minutes. Allow to cool completely on a wire rack.
To make the glaze
Place the strawberries into the food processor and beat until they become juice.
1 cup fresh strawberries
Pour the strawberry into a small bowl, add the icing sugar and mix until a glaze forms.
1 ½ cups icing sugar
Now, drizzle the strawberry glaze on top of the loaf cake and serve.
Notes
It is important to mix the strawberries with flour before folding them into the batter. This technique will ensure the strawberries don't sink to the bottom while baking!
The cake has to be cooled completely before adding the glaze.