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Preheat oven to 350F. Spray and line a standard 9x5 loaf pan with a sling of parchment paper for easy removal and glazing. Dicce your berries and set aside.
In a large bowl whisk together the egg, buttermilk, oil, sugar, and vanilla until well combined and smooth.
Whisk in the baking powder and salt, then fold in the flour. Combine well but don't over mix.
Fold in the strawberries.
Turn the batter into your prepared pan. Smooth out evenly, if necessary.
Bake for about 55-60 minutes, or until firm when lightly touched on top, and a toothpick inserted near the center comes out without wet batter on it (wet crumbs are fine.)
Let cool for 15 minutes in the pan, then use the parchment paper to remove the cake to a cooling rack to cool completely. Note: if you aren't using parchment paper, let the cake cool in the pan.
Stir the sugar together with enough milk to make a thick glaze. Spread over the completely cooled loaf. Let the glaze harden before slicing.