Recipe submitted by Mary Benton of Visalia for the 1989 Visalia Farmers Market Harvest Cookbook.
1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla
2 eggs, separated
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup fresh strawberries, chopped
How to Make:
Cream together the butter, sugar and vanilla. Beat in egg yolks.
In a separate bowl, sift together flour, baking powder, baking soda and salt.
Add the flour mixture alternated with strawberries to a creamed texture.
Beat egg whites until stiff. Fold into the strawberry mixture.
Grease a 9×5 loaf and turn the batter into the pan. Bake at 350 degrees for 50 to 60 minutes.
Let cool for 15 minutes on a cooling rack, then remove from the pan to cool.