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.