PFC Strawberry Swirl Loaf Cake
This soft, bakery-style strawberry loaf is made with our Protein Flour Co. blend and comes together quickly using a simple blender or food-processor batter. Fresh, juicy strawberries are folded in at the end to create natural strawberry pockets and beautiful swirls throughout the loaf—no artificial flavors needed. The result is a tender, moist crumb with just the right balance of sweetness, making it perfect for breakfast, dessert, or a snack with coffee.
Equipment
- 1 8×4 or 9×5 loaf pan
- 1 Blender or Food processor
Ingredients
- 1 cup Protein Flour Co. blend
- 1/2 cup yogurt plain or vanilla
- 2 large eggs
- 1/2 cup sugar
- 1/3 cup oil
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 3/4 –1 cup chopped strawberries fresh or frozen; pat dry if very juicy
Instructions
- Preheat oven to 350°F. Grease and line a loaf pan with parchment paper.
- In a food processor or blender, add the yogurt, eggs, sugar, oil, vanilla, baking powder, and Protein Flour Co. blend.
- Blend until smooth.
- Pour the batter into a mixing bowl. Gently fold in the chopped strawberries, reserving a few pieces if you’d like to swirl some on top.
- Transfer the batter to the prepared pan and smooth the top. If desired, dot the top with a few extra strawberry pieces and lightly swirl with a knife.
- Bake at 350°F for about 45–55 minutes, checking around 40 minutes. The loaf is done when a toothpick inserted in the center comes out clean or with moist crumbs (avoid testing through a strawberry piece).
- Cool in the pan for 10–15 minutes, then lift out and cool completely before slicing.
Notes
If your strawberries are very juicy, toss them lightly in 1–2 teaspoons of Protein Flour Co. blend before folding them into the batter. This helps prevent them from sinking and keeps the crumb from getting too wet around the fruit.