Why You’ll Love This Recipe

Strawberry Bread is the perfect way to enjoy the fresh flavors of strawberries in a warm, comforting loaf. The sweetness of the strawberries is complemented by a light, fluffy texture, while the glaze gives it an extra burst of sweetness. It’s easy to make, using simple ingredients that you likely already have in your kitchen. The best part? It’s incredibly versatile – enjoy it for breakfast, as a mid-day snack, or even as a light dessert after dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour + 1 tablespoon for dusting strawberries
1 teaspoon baking powder
¾ cup granulated sugar
½ cup salted Challenge butter (1 stick), softened
¼ teaspoon salt
2 large eggs (room temperature)
½ cup light cream
1 tablespoon fresh lemon juice
1 ¼ cups fresh strawberries (diced, divided)

For the Glaze:

2 tablespoons powdered sugar
1 teaspoon milk (or as needed)

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8×4-inch metal loaf pan.
Prepare the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the wet ingredients: In a separate medium bowl, cream together the sugar and softened butter until light and fluffy. Add the eggs, light cream, and lemon juice, mixing well to combine.
Combine the wet and dry ingredients: Add the dry mixture to the wet ingredients and stir gently until just combined. Be careful not to overmix, as this can lead to a tough bread.
Fold in the strawberries: Set aside 2 tablespoons of the diced strawberries for the topping. Toss the remaining strawberries with 1 tablespoon of flour to coat them evenly. Gently fold the floured strawberries into the batter, ensuring they are distributed without overmixing.
Transfer to the loaf pan: Pour the batter into the prepared loaf pan and spread it evenly. Top with the reserved strawberries.
Bake the bread: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Remove the bread from the pan and let it cool on a wire rack.
Prepare the glaze: While the bread is cooling, combine the powdered sugar and milk in a small bowl. Stir until smooth, adding more milk if needed to achieve the desired consistency.
Glaze and serve: Once the bread has cooled completely, drizzle the glaze over the top. Let it set before slicing and serving.

Servings and Timing

Servings: This recipe makes about 8 slices.
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes

Variations

Add-ins: For extra flavor, you can add chopped nuts (like walnuts or pecans) or chocolate chips to the batter.
Citrus twist: Add the zest of one lemon to the batter for an extra citrus kick.
Vegan version: Swap the butter for vegan butter and use a plant-based milk (like almond or oat milk) in place of light cream, along with a flax or chia egg substitute.

Storage/Reheating

Storage: Store the strawberry bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
Reheating: If you want to enjoy the bread warm, reheat individual slices in the microwave for about 20-30 seconds.

FAQs

1. Can I use frozen strawberries instead of fresh?

Fresh strawberries are recommended for the best texture, but you can use frozen strawberries if needed. Just be sure to thaw and drain them before folding them into the batter.

2. How do I prevent the strawberries from sinking in the batter?

Tossing the strawberries with a tablespoon of flour before adding them to the batter helps to coat them and prevents them from sinking to the bottom.

3. Can I make this bread without the glaze?

Yes, the glaze is optional. The bread is delicious on its own without it, but the glaze adds a nice finishing touch.

4. Can I substitute the heavy cream with something else?

Yes, you can use whole milk, almond milk, or any other milk of your choice instead of light cream.

5. How can I make this bread more moist?

If you want a moister bread, you can increase the amount of cream slightly or add a tablespoon of sour cream or yogurt to the batter.

6. Can I make mini loaves instead of one large loaf?

Yes, you can divide the batter into mini loaf pans and adjust the baking time. Mini loaves will bake faster, so check them at about 40 minutes.

7. Can I freeze this strawberry bread?

Yes, you can freeze the bread before glazing. Wrap it tightly in plastic wrap or foil, and store it in an airtight container or freezer bag for up to 2 months. Let it thaw at room temperature before glazing and serving.

8. Can I make this recipe with other fruits?

Yes, this bread can easily be made with other berries, like blueberries or raspberries. Just substitute the strawberries with your fruit of choice, and follow the recipe as usual.

9. Can I double this recipe to make two loaves?

Yes, simply double the ingredients and divide the batter between two loaf pans. Bake as directed, though you may need to check the bread for doneness a few minutes earlier or later.

10. How do I know when the bread is done?

Insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done. If it comes out with wet batter, continue baking and check every 5 minutes.

Conclusion

Strawberry Bread is a deliciously sweet, moist treat that’s perfect for any time of the day. With fresh strawberries and a simple glaze, this bread offers the ideal balance of fruity sweetness and a rich, tender crumb. It’s easy to make and is sure to be a hit with family and friends alike, whether served for breakfast, as a snack, or even for dessert!

Strawberry Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Strawberry Bread is a moist, sweet loaf filled with juicy strawberries and topped with a simple glaze. It’s the perfect treat for breakfast, a snack, or dessert, balancing fruity sweetness with a rich, tender crumb.

Author: Amy
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8×4-inch metal loaf pan.
Prepare the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the wet ingredients: In a separate medium bowl, cream together the sugar and softened butter until light and fluffy. Add the eggs, light cream, and lemon juice, mixing well to combine.
Combine the wet and dry ingredients: Add the dry mixture to the wet ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the strawberries: Set aside 2 tablespoons of the diced strawberries for the topping. Toss the remaining strawberries with 1 tablespoon of flour to coat them evenly. Gently fold the floured strawberries into the batter.
Transfer to the loaf pan: Pour the batter into the prepared loaf pan and spread it evenly. Top with the reserved strawberries.
Bake the bread: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and let cool on a wire rack.
Prepare the glaze: While the bread cools, combine powdered sugar and milk in a small bowl. Stir until smooth, adding more milk if needed to achieve the desired consistency.
Glaze and serve: Once the bread has cooled completely, drizzle the glaze over the top and let it set before slicing and serving.