Prep the Strawberries: Start by washing and thoroughly drying the fresh strawberries. This is an important step to ensure there is no excess moisture on the berries, which could affect the batter’s consistency. Once dry, chop the strawberries into small, bite-sized pieces. To prevent the strawberries from sinking to the bottom of the loaf while baking, toss them lightly with 1 tablespoon of flour. This coating helps to keep the berries evenly distributed throughout the cake.
Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, sugar, and vegetable oil until the mixture becomes smooth and the sugar is well dissolved. The oil helps the loaf remain moist while the eggs provide structure. Add the milk, vanilla extract, and the optional strawberry jam to the wet ingredients. Stir everything together until fully combined. If you’re using strawberry jam, it will enhance the fruit flavor and add a subtle richness to the cake.
Combine Dry Ingredients: In a separate bowl, sift the all-purpose flour, baking powder, and salt to ensure there are no lumps. Sifting the dry ingredients helps to distribute the baking powder evenly, which is crucial for even rising. Gently fold the sifted dry ingredients into the wet ingredients using a spatula or a wooden spoon. Be careful not to overmix the batter — a few lumps are okay, but overmixing can lead to a dense loaf.
Add Strawberries: Once the dry ingredients are incorporated into the wet mixture, carefully fold in the floured strawberries. This step should be done gently to avoid mashing the strawberries or overworking the batter. The floured strawberries will stay suspended in the batter, creating pockets of strawberry goodness throughout the loaf.
Bake the Loaf: Pour the prepared batter into a greased loaf pan. Use a spatula to smooth the top of the batter so that it bakes evenly. Place the loaf pan in a preheated oven set to 170°C (340°F) and bake for 50–55 minutes. Start checking the loaf at the 50-minute mark by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with only a few moist crumbs attached, the cake is done. The top of the loaf should be golden brown and firm to the touch.
