250g unsalted butter, softened
2 cups plain flour
½ cup almond meal
3 teaspoons baking powder
1 teaspoon salt
1 ½ cups raw caster sugar
1 lemon, finely grated zest & juice for glaze
125ml thick Greek yoghurt
5 large eggs
¼ cup light flavoured oil (light olive, grapeseed or rice bran oil)
250g fresh Queensland strawberries, finely chopped
Glaze: 1 cup sifted icing mixture
2-3 tablespoons liquid – try a mix of strawberry syrup, passionfruit and lemon juice
Preheat oven to 175 degrees C (fan-forced). Grease and line 1.5 litre loaf tin. Sift dry ingredients together, mixing to combine.
Using a stand mixer or electric hand mixer on a medium setting; beat butter & sugar until pale and fluffy, about 4 minutes.
Reduce the speed of the mixer to low, add eggs, one by one, scraping down the sides of the bowl after each addition. Add yoghurt, then oil & mix until just combined. Gradually add flour, mixing on low until just combined (do not over mix).
Fold in chopped strawberries and lemon zest, spoon into prepared loaf tin and bake in the centre of the oven for 50-60 minutes. The cake is done when a skewer inserted into the middle comes out clean.
Cool in tin for 20 minutes, then turn out onto a wire rack to cool completely.
To ice, mix icing to desired consistency (thin glaze to thick drizzle) and spoon over cake.
The plain flour and almond meal can be substituted with 2 ½ cups wholesome blend (a supermarket pre-packaged blend of wheat, millet, oat and coconut) or 2 ½ cups of cake flour
The acidity in passionfruit and lemon juice work perfectly as a glaze with this cake
Queensland strawberries are back and sweeter than ever, with over 100 million punnets set to hit stores this winter.
Despite adverse weather events at the start of the year, recent sunny days and cool nights across the Sunshine Coast and Bundaberg region has created near-perfect growing conditions, with growers now expecting a strong winter crop with plenty of high-quality, sweet, juicy strawberries.
Queensland strawberries are available now right across the country and will be in store through to October.
President of the Queensland Strawberry Growers' Association and proud strawberry farmer, Luigi Coco, says he is looking forward to another great season and is thankful for the ongoing support shown from all Australians.
"We've had a tough time up here as the weather wasn't helping us at the start of the season, but the Queensland sunshine has come through and all the growers are proud of how the fruit looks and tastes – fresh, sweet and juicy.
"Popping a punnet or two in your trolley is a huge help to the Queensland strawberry growers who've worked hard to get such a strong crop this year. We were all overwhelmed by the support we received from the Australian community last year and it helped us through incredibly tough times."
Deliciously sweet, strawberries can also provide a welcome boost to the health of your family this winter. Packed with vitamin C and folate, vitamin C can help your immune defense system and help you recover from the common cold according to accredited practicing dietitian Lisa Yates.
"It may surprise people to know just how beneficial strawberries can be in your diet over winter. Small yet mighty, strawberries are rich in both vitamin C and folate which are needed for a healthy immune system," she said.
"Despite being sweet, strawberries are a low sugar snack and are extremely versatile – they make the perfect snack which can be enjoyed in a range of dishes to brighten up your winter, from smoothies to salsas."
Top 5 ways to enjoy 'strawesome' Queensland strawberries this winter:
SIMPLE SNACK: Strawberries are the perfect snack on their own. Smaller varieties are a great size for little hands.
SWEET TREAT: A baker's best friend, strawberries are the perfect pop of colour and taste for cakes, muffins and tarts.
SALSA TWIST: Chopped finely, strawberries add a sweet twist to your salsa, which you can enjoy with crackers or over grilled fresh fish.
CHEESEBOARD FAVOURITE: Try oven roasting strawberries marinated in balsamic vinegar and soft brown sugar, then piling the roasted berries on a soft cheese like camembert, served with seeded crackers for a new take on a cheeseboard favourite.
DRINK UP: Strawberries add a burst of sweetness to your beverages, whether it's muddled with gin, tonic and mint or sliced into your glass of soda.