Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 cups unsalted butter, softened
4 egg whites
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
200g frozen strawberries
150g cream cheese
Instructions
Preheat oven to 325°F with rack positioned in lower third
Prepare 10-inch loaf pan with parchment paper lining
Beat egg whites and salt in stand mixer until frothy
Gradually add sugar while continuing to whip
Add vanilla extract and almond extract, whip to stiff peaks
Whisk melted butter into egg white mixture until emulsified
Alternate adding flour and baking powder in 3 batches
Scrape batter into prepared pan and smooth surface
Assemble strawberry layer: blend thawed frozen strawberries until texture is coarse
Spread strawberry puree on top 2/3 of the batter
Bake for 85-90 minutes, covered with foil if browning too quickly
Let cool completely before slicing
Notes
Use cake flour for a softer crumb
For vegan option: substitute 1 1/2 cups butter with 1 1/2 cups coconut oil + 1/2 tsp salt, 4 egg whites with 6 aquafaba, cream cheese with coconut-based non-dairy alternative
For ripe fresh strawberries: use 160g berries + 1 tbsp honey instead of 200g frozen
Cold dough-to-oven transfer prevents over-rising and ensures crisp crust
Storage: airtight container up to 3 days or freeze 2 months
- Prep Time: 25
- Cook Time: 85
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 30g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg