Emeril's Strawberry Shortcake made with Fresh Strawberry Bread

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It was sooo good and fresh tasting. I didn't want to use the food processor because of the clean up. So, I just chopped and minced the strawberries and I think it made it tastier. The small chunks of strawberries were juicy and the bread was very very good. I would say, even better than my usual banana bread. We're allergic to nuts, so I just left it out.

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After reading the reviews, I used extra pureed strawberries (leaving some a little chunky, left out the cinnamon and the macademia nuts. My personal preference is to replace the oil with sour cream, which I do with all "sweet" recipes. I used frozen strawberries (thawed for the puree in the batter and then fresh ones for the in-between layer and the on-top layer. While I love how macerated berries taste, I've learned that they start looking a little "sad" fairly quickly, so I used a gelatin glaze for the fresh strawberries. The bread tasted great and was really moist, but the color was definitely "not pretty!" The batter went in to the oven a lovely pink shade, but came out looking 5-day-old corpse gray - LOL! The white whipped cream and red berry topping couldn't hide that fact once the cake was sliced open. This didn't stop my whole family from eating a slice and declaring it a "winner" though. I will make this again during the warm summer months, but I'll add food coloring to the batter to see if I can prevent the bread from "going gray" after it's baked.

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I make this cake every 4th and it's a big hit!!!

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this recipe was fairly simple but i knew i needed more strawberries , so i added a full cup of chopped strawberries to the batter and omitted the nuts.....without the chunks the bread would of been very plain...
i also made them as muffins rather than in the specified pan....and put a dollop of fresh whip with fresh sliced strawberries on top of each...
dont know if id make these again but it was worth experimenting .....

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My family picked a ton of strawberries so I was looking for a nice to way use some of them up. I tried the recipe for this bread, as I have had other strawberry bread and been quite a fan. But it was highly disappointing and not worthy of the nice berries I had picked. I dont think that it is a salvagable recipe even. If you have lots of strawberries, look elsewhere for a different recipe, for this one is not worth your time or ingredients.

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This is an awesome dessert! It does take some time to prepare, but it is worth it. It is light and rich at the same time. Take this pretty dessert to a dinner party. Your friends will not forget it...mine didn't!

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I was looking for a recipe for Strawberry bread to use up a massive amount of strawberries I have.

This is how I used the recipe:
- I doubled the recipe, using 2 (two 9 inch round cake pans.
- I added 1 tsp. vanilla extract per part (totaling 2 tsp. vanilla to the liquid ingredients.
- Instead of pureeing the strawberries, I used a vegetable masher to get them good and mashed, but with a few chunks. This way, you can still see the strawberries.

Reactions:

My initial reaction was "great bread!" It made my kitchen smell wonderful, it was crusty on the outside, soft and steamy on the inside. It was just the right consistency for a quick bread. The strawberries gave it a wonderful rosy color. My one complaint is it wasn't really strawberry-riffic. With the large amount of berries, I was hoping for a really intense strawberry flavor, not so.

However, it is a lovely quick bread, and as I didn't try it with homemade cream and fresh strawberries-- I am sure that they up the strawberry intensity quite a bit.

This is a great morning bread, I will make it again.

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The strawberry bread is like the recipe from Southern Living Cookbook from years ago (Emeril cut back on the oil a bit, added macadamias rather than walnuts & put in a round pan rather than bread pan.

Regardless, strawberry bread rocks - luscious when you slice it, 'schmear' light whipped cream cheese on it and top it with fresh strawberries (who needs the maceration process?!

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I made this cake according to directions minus the nuts. I also used frozen berries for inside the cake batter and fresh ones for the inside layer and on top. This was a hit at the dinner I took it to. So fresh and delicious!

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This was so good! I was surprised though to see that this turned out to be a dark brown bread. I thought it would be like traditional strawberry shortcake color. It did not take away from it though in my opinion. Delicious.