The strawberry loaf was made using a basic vanilla poundcake recipe with one extra egg.
I ended up making this cake because there were a ton of leftover strawberries that had already been sliced for ice-cream that nobody was eating.
I simmered the strawberries in sugar, some water, and two Tbs. of bourbon. After it reduced I scooped out the strawberries and mixed them into the batter. When the cake was done cooking the sauce was spooned over it sort of like a lemon drizzle cake.
The cake is very dense and custardy. I think it's better frozen -- the frozen cake had texture similar to something... maybe hard ice cream?
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