Patricia’s strawberry and wild berry tea loaf Recipe

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Patricia’s unusual crushed strawberry tea loaf is packed full of summer flavours and is drizzled with wild berry icing. This creation won her a runner-up prize in our Strawberry Tea baking contest.


  • For the
  • strawberry and wild berry tea loaf:
  • 300g crushed strawberries
  • 60g butter
  • 200g plain flour
  • 200g caster sugar
  • 2 large eggs
  • 1 1/2tsp baking powder
  • 1/2tsp cinnamon
  • 1/4tsp salt
  • 100ml wild berry tea, cooled
  • For the
  • topping:
  • 100g icing sugar
  • A few tbsps Wild berry tea, warmed
  • 100g sliced strawberries
  • Handful chopped mixed nuts
  • You'll also need:
  • 1kg (2lb) greased loaf tin


  • Preheat oven to 180°C/355°F/gas 4.

  • Cream together the butter and sugar then add the eggs. Beat until smooth.

  • Mix the flour, baking powder, salt and cinnamon and gradually add to the creamed mixture along with the cool wild berry tea.

  • Fold in the mashed strawberries and pour the mixture into a greased loaf tin.

  • Bake for 1 hr in a preheated oven. Once baked, leave to cool completely in the tin, on a wire rack before icing.

  • Mix the icing sugar with the warm wild berry tea until the icing coats the back of a spoon.

  • Pour the icing over the loaf and decorate with strawberries and chopped nuts.

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Find out who won our <a href="">strawberry tea baking contest</a> for Breast Cancer Care and see more of your brilliant entries.