Monday - Friday
8:00 a.m. - 6:00 p.m.
Saturday & Sunday
8:00 a.m. - 5:00 p.m.
Yield: 2 loaves
Bake time: 50 to 60 minutes
Drain 1/2 cup strawberry juice from mashed strawberries and reserve for topping. Mix all dry ingredients together. Make a hole in center of mixture. Add strawberries and remaining juice, oil and eggs. Mix by hand until thoroughly combined. Pour into 2 greased 9 x 5-inch loaf pans. Bake until tooth pick, inserted in center of loaf comes out clean. Cool thoroughly on a wire rack.
8 oz. cream cheese, softened
1/2 cup reserved strawberry juice
Mix together reserved strawberry juice and softened cream cheese. Blend until smooth. Drizzle over top of bread.
Mix together sugar and cornstarch. Slice half of the berries and cook them with the sugar and cornstarch, stirring constantly until mixture is clear and thickened. Cool. Spread the softened cream cheese in the bottom of the cooled pie shell. Top with remaining whole berries. Pour cooled berry glaze over top. Refrigerate for at least 3 to 4 hours until set. Best if made one day before serving. Serve with whipped cream if desired.
In a large bowl fold yogurt into whipped topping. Stir in mashed berries. Pour into pie crust. Freeze till firm. Garnish with fresh whole strawberries before serving.
Preheat oven to 325 degrees.
Chill 2 hours or overnight (more than 24 hrs. the crust will become soggy).
Garnish with whipped cream just before serving if desired.