Strawberry Bread

Why You’ll Love This Recipe

I love how simple and satisfying this strawberry bread is. It has a dense, cake-like texture, sweet and slightly tart strawberry bites, and a glaze that adds a beautiful finish. It’s also easy to make in one bowl and doesn’t require any fancy equipment. Whether I’m baking for a brunch, a gift, or just because—I know this bread is always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bread:

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• ¼ cup unsalted butter, softened

• ¾ cup sugar

• 1 large egg

• 1 teaspoon vanilla

• ½ cup milk

• 1 ½ cups finely chopped strawberries (about 8–10)

For the strawberry glaze:

• 2 cups powdered sugar

• 2 tablespoons melted butter

• ⅓ cup finely chopped strawberries (about 3–4)

• ½ teaspoon vanilla or almond extract

• 1–2 tablespoons heavy cream or milk

Directions

Step 1: Preheat the Oven
I preheat the oven to 350°F and prepare a loaf pan by lightly spraying it with cooking spray or dusting it with flour.

Step 2: Combine the Dry Ingredients
In a medium bowl, I whisk together the flour, baking powder, and salt, then set it aside.

Step 3: Cream Butter and Sugar
In a large mixing bowl, I beat the softened butter and sugar until fluffy. Then I add the egg and vanilla and continue mixing on medium speed for about a minute.

Step 4: Add Wet and Dry Ingredients
I pour in the milk and half of the flour mixture, mixing for 30 seconds, followed by the rest of the flour mixture. I scrape down the sides of the bowl to make sure everything is evenly incorporated. The batter will be very thick—almost like dough.

Step 5: Fold in the Strawberries
Once the base batter is ready, I gently stir in the chopped strawberries. Their moisture loosens the batter slightly, and I mix just enough to distribute them evenly.

Step 6: Bake the Bread
I pour the batter into the prepared loaf pan and bake it for about 50 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Make the Glaze
While the bread cools, I make the glaze by whisking together powdered sugar, melted butter, vanilla (or almond extract), and cream. Then I stir in the chopped strawberries for a pretty pink color and fruity flavor. If I want a thicker glaze, I add more powdered sugar until I reach the consistency I like.

Step 8: Glaze and Serve
Once the bread is completely cool, I drizzle the glaze over the top. Then it’s ready to slice and serve.

Servings and timing

This recipe makes 12 servings and takes about 1 hour from start to finish. It’s perfect for breakfast, snack time, or even a casual dessert.

Variations

I like changing things up sometimes depending on what I have:

• Use blueberries or raspberries instead of strawberries for a twist.

• Add a touch of lemon zest to the batter or glaze for extra brightness.

• Fold in a handful of chopped nuts for some crunch.

• Skip the glaze and dust with powdered sugar for a simpler finish.

storage/reheating

I store this strawberry bread at room temperature in an airtight container for up to 2 days, or in the fridge for up to 5 days. To freeze, I wrap individual slices in plastic wrap and place them in a freezer bag—they keep well for up to 2 months. I reheat slices in the microwave for 10–15 seconds to enjoy warm.

FAQs

Can I use frozen strawberries?

Yes, I’ve used frozen strawberries in a pinch. I make sure to thaw and drain them well to avoid adding too much moisture to the batter.

Why is my batter so thick?

That’s normal! It’s supposed to be dense. The strawberries add moisture once mixed in, so I don’t thin it out before that step.

Can I make this recipe dairy-free?

Absolutely. I use plant-based butter and non-dairy milk like almond or oat milk, and it turns out just as delicious.

How do I prevent the strawberries from sinking?

I sometimes toss the chopped strawberries in a tablespoon of flour before adding them to the batter. It helps keep them evenly distributed.

What’s the best way to serve this bread?

I love it slightly warm, either plain or with a smear of cream cheese. It also pairs wonderfully with a cup of coffee or tea.

Conclusion

This Strawberry Bread is soft, fruity, and just sweet enough to feel like a treat. I always enjoy making it when strawberries are in season, but it’s equally lovely any time of year. It’s simple, satisfying, and guaranteed to brighten up any table.