With due respect to Heid Swanson.
Serves 8
1 1/2 c. white whole wheat flour
1 1/2 tsp. baking powder
3/4 tsp. salt
3/4 c. unsalted butter, at room temperature
1 1/2 c. natural cane sugar
3 lg. eggs
1 tsp. pure vanilla extract
3/4 c. fresh strawberries, hulled and thinly sliced
3/4 c. lemon curd (found in the jams and jellies section)
Powdered sugar, for dusting
Whipped cream, for topping
Preheat oven to 350 degrees and place a rack in the middle position.
Generously grease an 8" x 4" loaf pan.
In a large bowl or a stand mixer, beat butter until creamy. Add sugar and beat until very well combined. Scrape the sides of the bowl a couple of times and make sure that the mixture is creamy. Beat in eggs, one at a time, scraping bowl after each addition. Add vanilla, then add dry ingredients - mixing until just combined (do not overmix). Carefully fold in berries.
Scoop half the batter into the prepared pan and spread it out evenly. Spread half the lemon curd over the batter, keeping away from the pan's sides. Add rest of batter and smooth out, then plop the rest of the lemon curd in spoonfuls on top. Using a knife or small spatula, swirl the curd into the batter for a marbled effect.
Bake for 50-60 minutes, or until cake bounces back when you push on the top of it. You want the cake to be moist, so be careful not to overcook. Let cool in pan. Dust with powdered sugar and serve with dollops of soft whipped cream.
