Ingredients:
2 c. fresh strawberries (rinsed and hulled)
1 T. lemon juice
1 bag spiced chai decaffeinated tea, opened
4 eggs, beaten
1 ½ c. sugar
1 tsp. vanilla extract
1/8 c. plain flour
2 c. chopped fresh strawberries (rinsed & hulled)
1 tsp. lemon zest
3 c. plain flour
1 tsp. baking soda
1 tsp. salt
For the spread:
8 oz. mascarpone, softened
½ c. fresh strawberries, rinsed & hulled ¼ c. sugar
1 T. lemon juice
1 tsp. lemon zest
1/8 t. vanilla
Directions:
Preheat oven to 350 degrees.
Grease and flour pans. (Can use either 2 8 x 4 or 1 9×5 and 1 8×4 loaf pans)
Puree 2. c fresh strawberries, lemon juice and tea.
Stir together in a large bowl, eggs, sugar, and vanilla extract.
Sprinkle flour over 2. c. chopped fresh strawberries and lemon zest. Set aside.
Pour the pureed strawberry and tea mixture into the large bowl of wet ingredients.
Stir together 3 c. flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold in the chopped/floured strawberry mixture.
Divide batter between 2 greased and floured loaf pans or bundt pan.
Bake at 350 degrees for 45-60 minutes until toothpick comes out clean. (Will slice easier the next day. Keep on counter overnight.)
To make the spread:
Mix all ingredients in a food processor until well-combined. Store in refrigerator.
Source:
Deborah Whitmire, Cary, NC. First place in State Farmers Market Strawberry Recipe Contest, Raleigh NC
