Strawberry Chequerdboard Loaf – Global Recipes
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Strawberry Chequerdboard Loaf

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250g Butter at room temperature
3/4 cup Caster Sugar
1 teaspoon Vanilla Essence
3 Egg at room temperature
2-1/3 cups Flour self-raising, sifted
2/3 cup Milk
Pink Food Colouring
2 teaspoons Strawberry Essence
Red Food Colouring
1 quantity Butter Cream
1 cup Strawberry Jam warmed, sieved
250g Strawberry halved
Butter Cream
200g Butter unsalted, at room temperature
2 cups Icıng Sugar sifted
2 tablespoons Milk at room temperature

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Strawberry Chequerdboard Loaf

With strawberry...

  • 1 hour 25 min
  • Serves 6
  • Medium


  • Butter Cream


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Preheat oven 180C/160C fan-forced. Grease three 19cm x 9cm (base measurement) loaf pans. Line the bases with baking paper.


Using an electric mixer, beat butter, sugar and vanilla essence in a medium bowl until light and creamy. Add eggs, one by one, beating lightly after each addition. Transfer mixture to a large bowl. Stir in the flour and milk in 2 batches until combined. Divide mixture equally among 3 bowls. Tint one portion pink and add half the strawberry essence, tint one portion red and add the remaining strawberry essence, and leave the remaining portion white. Spread each cake mixture into one of the prepared pans. Level surfaces.


Bake for 25 minutes or until a skewer inserted at centres comes out clean. Cool cakes in pans for 10 minutes. Turn out onto wire racks to cool completely.


Make Butter Cream as recipe directs. Using a long serrated knife, trim sides and top of each cake until even. Cut each cake lengthwise into 3 even stripes. Arrange strips, alternating the colours, to make a loaf, brushing each piece with jam. Gently press top and sides of loaf to secure pieces together. Spread with Butter Cream; top with strawberries.


For Butter Cream; using an electric mixer, beat butter in a medium bowl until white in colour. Gradually beat in half the icing sugar, then gradually add the milk. Add remaining icing sugar; beat until smooth and spreadable.


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