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Strawberry Shortcake Loaf with Whipped Stawberry Creamcheese Icing

Prep Time:

15 Minutes

Cook Time:

35-45 Minutes

Serves:

Serves 4-8

Level:

About the Recipe

Wouldn't be a kiwi summer without Strawberries. This loaf is pretty epic. It's full of goodness, bursting with fresh strawberries and would make the perfect treat for a picnic by the beach!

Ingredients

Loaf: 3 small ripe Bananas

2 eggs

1 small punnet of strawberries cut into smaller pieces

1/3 cup Maple syrup

1/3 cup Olive oil

3/4 cup Organic oats 1 cup Almond meal

1/4 cup Buckwheat flour 2 tsp Baking powder

1/4 cup Milk ( I used soy )


Icing: 200g Softened Cream cheese or dairy-free alternative ( Vanilla Coconut yoghurt ) 2 Tbs Vanilla Coconut Yoghurt - I used Cathedral Cove

2 TBS Strawberry jam ( I love Lewis Farm or St Dalfour for a sugar-free alternative ) Or 1/4 Cup of Raspberry chia jam.



Preparation

Loaf: Preheat the oven to 180c Fanbake.

Mash the bananas and strawberries roughly in a bowl. Add the eggs, maple, milk and stir until well combined.

Then add the almond meal, oats, buckwheat flour and baking powder and stir through until you get a lumpy-looking batter. Don't worry - These lumps are good!


Then tip the batter into a lined loaf tin and bake for approx 35-45 minutes. Every oven is different, so when it's golden and cooked through, take it out.


Leave to cool.


Then get started on the icing: Blend together softened cream cheese, coconut yoghurt and strawberry jam until smooth.

Then, when the loaf is cooled, dollap it over the top and spread evenly with the back of a spoon.

Top with fresh Strawberries, and enjoy!


Serves 4-8 depending on how big of a slice you'd like : )

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