When strawberry season hits, we’re the first ones reaching for a mixing bowl. This Fresh Strawberry Bread Recipe is everything a homemade quick bread should be—soft, moist, fruity, and simple enough for anyone to make. It’s our go-to when we need something sweet but not fussy.
A Spring & Summer Favorite for the Whole Family
This isn’t just another banana bread or zucchini loaf—though if you love those, try our Chocolate Zucchini Bread or Chocolate Chip Banana Bread. This is a Fresh Strawberry Bread Recipe that tastes like sunshine. It’s perfect for spring brunches, summer picnics, or a lazy Sunday morning.
How This Strawberry Bread Recipe Came to Be
Honestly, we owe this bread to our cherry bread lovers. Every time we posted that recipe, we’d hear, “You should totally make a version with strawberries!” So we took that advice and ran with it—right into the kitchen.
A Sweet Spin-Off of Our Cherry Bread Classic
We started with our tried-and-true cherry bread, swapped the cherries for fresh strawberries, adjusted the moisture, and created a new classic. It didn’t take long for this Fresh Strawberry Bread Recipe to steal the show.
Our Readers Inspired This Delicious Loaf
Our community is everything. You asked for a strawberry version, and this bread is your answer. Thanks for the inspiration—keep the requests coming! We love creating with your ideas.
Why This Strawberry Loaf Bread is So Special
You’ve had sweet breads before, but this one’s in a league of its own. The combination of moist crumb, fruity bursts, and creamy glaze makes every bite better than the last.
Moist Texture and Sweet, Juicy Flavor
This Fresh Strawberry Bread Recipe nails the balance of soft and sturdy. The bread holds together beautifully, but it’s so tender it melts in your mouth. It’s the kind of loaf you slice thick and go back for seconds.
No Yeast Needed – Just Mix and Bake
Quick breads are the real MVP of baking. No rising, kneading, or special tools required. If you’ve got 10 minutes and a bowl, you’re basically halfway done.
What You’ll Need for Strawberry Bread and Glaze
We keep things simple here. Nothing fancy, just pantry staples and a bunch of strawberries. Let’s break it down.
Strawberry Bread Ingredients
¾ cup granulated sugar
½ cup milk
½ cup canola oil (or coconut oil)
1 large egg
1 tsp vanilla or almond extract
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
2 cups diced strawberries
2 tbsp flour (for strawberries)
Glaze Ingredients
2 cups powdered sugar
2 tbsp melted butter
⅓ cup finely diced strawberries
½ tsp vanilla or almond extract
1–2 tbsp milk or cream (if needed)
Ingredient Swaps and Variations
Want to make this Strawberry Loaf Cake Easy and flexible? You’ve got options! Swap canola oil for melted coconut oil. Almond milk works great for dairy-free. For gluten-free friends, go with a 1:1 flour substitute.
Let’s Talk About the Strawberries
The strawberries are the heart of this Fresh Strawberry Bread Recipe, so prep them right. We recommend firm, ripe berries with a rich red color.
How to Dice Strawberries Perfectly
Remove the tops, then dice into small, even chunks. Big pieces will sink, and tiny ones disappear—aim for something in between. You want flavor and even distribution in every bite.
Toss Strawberries in Flour—Here’s Why
Don’t skip this step. Tossing your berries with a bit of flour before folding them into the batter keeps them from sinking to the bottom. It’s a little trick with big impact.
Essential Tools to Make It Easy
No stand mixer required. You’ll just need a few basic kitchen tools to knock out this Fresh Strawberry Bread Recipe like a pro.
Basic Bakeware and Prep Tools
Grab a 9″x5″ loaf pan, mixing bowls, whisk, spatula, measuring cups, and a trusty toothpick to check for doneness. Don’t forget non-stick spray or parchment paper.
Tips for a Flawless Strawberry Loaf Cake
Even simple recipes benefit from a few insider tips. Here’s how to get bakery-level results at home.
Avoid Overmixing the Batter
This one’s crucial. Mix the wet and dry ingredients just until they’re combined. Too much stirring makes the bread dense, not delicate.
Balance the Fruit to Prevent Sogginess
You can use up to 2½ cups of berries, but 2 cups is our sweet spot. Too much fruit makes it moist to the point of falling apart (which, honestly, isn’t the worst problem).
Prep Your Pan Like a Pro
Whether you’re using cake release spray or the classic butter and flour combo, make sure your loaf pan is fully coated. You’ll be glad when the loaf slides right out.
Baking & Cooling Instructions
Preheat your oven to 350ºF and let the aroma of strawberries fill your home. This is when things get good.
Bake for 50–55 Minutes
Pour the batter into the prepared pan and bake. If your pan is glass, you may need a few extra minutes. Use your oven light instead of opening the door to avoid collapsing the loaf.
Cool Before You Glaze
Let the bread cool in the pan for 15–20 minutes, then move it to a wire rack. Glazing too soon = melted mess. Trust the process.
Making the Dreamy Strawberry Glaze
This is what puts your Fresh Strawberry Bread Recipe over the top. The glaze is rich, fruity, and stunningly pink.
Glaze Tips & Tricks
Don’t add milk unless you absolutely need to. Just keep stirring until the strawberry juices break down the powdered sugar. If it’s still thick, add milk one tablespoon at a time.
Glaze Options: Full Frosting or Light Drizzle
Go big or go minimal—it’s up to you. We usually go all in with the full glaze, but if you’re watching calories, half a batch makes a beautiful drizzle.
Serving Ideas for Strawberry Bread
This loaf is a star on its own, but here are a few ways to dress it up.
Slice Thick and Serve with Coffee or Tea
There’s something incredibly comforting about a thick slice of strawberry bread with your morning brew. Add a dollop of whipped cream and you’ve got dessert.
Perfect for Brunch Tables or Picnics
Make a batch for your next family brunch, baby shower, or outdoor picnic. It travels well, especially if you glaze after you arrive.
How to Store Your Bread
This isn’t a loaf to leave on the counter. The fresh fruit in the glaze means refrigeration is best.
Refrigerate in Airtight Container
Pop leftovers into a sealed container and store in the fridge. It stays moist for up to 3 days—but honestly, it rarely lasts that long.
Want Muffins Instead? You Got It
Turn this Fresh Strawberry Bread Recipe into strawberry muffins! It’s super easy.
Muffin Instructions
Divide batter into 12 greased muffin tins and bake at 350ºF for 20 minutes. Great for grab-and-go breakfasts and lunchbox treats.
More Fun Variations to Try
Let’s shake things up a little. Here are a few ideas that work beautifully.
Swap Strawberries for Other Fruits
Use raspberries or cherries for a twist. We also love it with half strawberries and half blueberries—like summer in every bite.
Add-Ins Like White Chocolate or Nuts
Try folding in chopped pecans or white chocolate chips for a little texture and extra sweetness.
Nutritional Breakdown
Here’s what you’re looking at, per slice (if you slice the loaf into 10 pieces):
Calories: 394
Carbs: 62g
Fat: 14g
Protein: 4g
Sugar: 40g
Common Mistakes to Avoid
Don’t let simple missteps ruin your masterpiece.
Too Much Fruit = Soggy Bread
Stick to around 2–2½ cups of fruit. Going overboard might make your loaf fall apart.
Opening the Oven Door Too Soon
Be patient and resist peeking! Use the oven light to check progress. Early opening can collapse the center of your bread.
FAQs
Can I use frozen strawberries?
Yes, just thaw and pat dry first.
What flour is best?
All-purpose is perfect. Gluten-free works too with proper substitutions.
Can I skip the glaze?
Sure can. It’s still delicious plain.
How do I store leftovers?
Airtight container in the fridge for up to 3 days.
Can I freeze the bread?
Yes, wrap well and freeze for up to 2 months.
What’s the best loaf pan size?
Standard 9″x5″ pan is ideal.
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Fresh Strawberry Bread Recipe
Ingredients
For the Bread:
- ¾ cup granulated sugar
- ½ cup 2% milk
- ½ cup canola oil or coconut oil
- 1 large egg
- 1 tsp vanilla extract or almond extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 cups diced strawberries
- 2 tbsp all-purpose flour for tossing strawberries
For the Glaze:
- 2 cups powdered sugar
- 2 tbsp melted butter
- ⅓ cup finely diced strawberries
- ½ tsp vanilla extract or almond extract
- 1 –2 tbsp heavy cream or milk optional, if needed
Instructions
- Preheat oven to 350ºF. Grease and flour a 9"x5" loaf pan or line with parchment paper.
- In a mixing bowl, whisk together sugar, milk, oil, egg, and vanilla.
- In a separate bowl, combine flour, baking powder, and salt. Add dry ingredients to the wet and stir until just combined.
- Toss diced strawberries in 2 tablespoons of flour and gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar, melted butter, strawberries, and vanilla until smooth. Add milk/cream only if needed.
- Once the bread is fully cooled, spread glaze on top. Slice and serve.
Notes
- Do not overmix the batter—mix just until combined for best texture.
- You can use 2½ cups of strawberries for extra fruitiness, but the bread will be extra moist.
- For a lower calorie option, use half the glaze or drizzle lightly.
- Store in an airtight container in the fridge for up to 3 days.
- Recipe can be made into 12 muffins. Bake at 350ºF for 20 minutes.
We hope you fall in love with this Fresh Strawberry Bread Recipe as much as we have. It’s one of those Quick Bread Desserts that becomes a family favorite fast. Try it, tweak it, and don’t forget to tell us how it turned out!
Happy baking from our kitchen to yours!
