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I’m not big on baking, but this recipe has made me a believer. Most of it was devoured before it could even cool down. Later* I’m going to tell you to let it cool before trying to slice it, as this will be much easier. However, I encourage you to ignore this advice. Go ahead…

I took this recipe from here but instead of fresh strawberries I used a packet of Strawberry Crisps given to me by Dical House.


For a 9 x 5 inch loaf you will need:

1 packet Strawberry Crisps or 2 Cups fresh strawberries, roughly chopped
1 1/2 Cups all-purpose flour
zest of one lemon
3/4 Cup granulated sugar
1/4 Cup brown sugar
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 Cup vegetable oil
1/4 Cup fresh squeezed lemon juice
2 eggs, lightly beaten
1 tsp vanilla extract (make your own)

Preheat your oven to about 190 C / 375 F

Butter up or spray your loaf pan with oil to avoid sticking.

Mix your dry ingredients together (except for the crisps).

In a separate bowl whisk the 2 eggs, then add the wet ingredients to this i.e. vanilla, oil and lemon juice. Add the crisps to this.

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Combine the wet and dry ingredients. Do not over-mix as this will alter the texture.

Pour batter into your loaf pan and bake for about 45 minutes, until a toothpick inserted into the middle of the load comes out dry.

Remove from the oven and *let it cool before inverting the loaf tin on a flat surface to remove the cake/bread.

What awaits you is a sweet surprise. The cake is just moist enough and delicious; the strawberries provide a fresh melt-in-your-mouth sweetness that is surprising for a dried product. They definitely worked perfectly for this recipe and my friends couldn’t tell that I hadn’t used fresh strawberries. There are no artificial ingredients used to make the strawberry crisps, so it’s a great pantry product – to be used as a snack or in desserts. Much better than reaching out for the sugary biscuits, that’s for sure.