Gingerbread mini loaves with strawberry butter roly poly

Ingredients

• 2 eggs, beaten
• 1 cup brown sugar
• 1/2 cup sour cream
• 1/2 cup melted butter
• 1 1/2 cup flour
• 1 tsp baking soda
• 1 tsp ginger
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/4 tsp salt
• For strawberry butter
• 1/2 cup butter, room temperature
• 1/4 cup confectioners’ sugar
• 1/4 tsp salt
• 1/2 cup of coarsely chopped fresh strawberries

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Preparation

• Preheat the oven to 350 degrees.
  
  Butter 6 mini loaf pans.
  
  Blend the sugar, sour cream, eggs and butter together in one bowl.
  
  In another bowl, sift the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt.
  
  Pour the sugar mixture into the dry ingredients and beat until smooth. Fill the loaf pans.
  
  Bake the mini loaves for 15-20 minutes. Allow to cool, then serve with strawberry butter.
  
  For strawberry butter
  
  With an electric mixer, blend the butter, sugar and salt until light, about 1 minute. Add the strawberries and beat until combined.