If you’re searching for the ultimate strawberry bread recipe, you’ve landed in the right spot. This fragrant loaf is soft, tender, bursting with juicy strawberries, and finished with a sweet glaze that makes each slice irresistible. Whether you’re baking it for brunch, dessert, or as a thoughtful gift, this recipe gives you everything you need to create a bakery-style loaf at home.
Strawberries are one of the most beloved fruits of spring and summer, known for their vibrant red color and natural sweetness. When folded into a simple quick bread batter, they transform an ordinary loaf into something extraordinary. Before diving into the step-by-step instructions, let’s look at why this strawberry bread recipe works so well and how to make it absolutely foolproof.
Why This Strawberry Bread Recipe Works
Unlike yeast breads that rely on long fermentation, strawberry bread is a type of quick bread that uses baking powder and baking soda as leaveners. This method creates a tender crumb without kneading or proofing. Here’s what makes this recipe special:
- Fresh strawberries are folded into the batter, giving the bread juicy bursts of flavor.
- The right balance of flour and leaveners ensures a light, moist texture.
- A simple glaze adds just the right touch of sweetness.
- It’s adaptable — you can add nuts, citrus, or even a swirl of chocolate.
Ingredients for Strawberry Bread
Here’s everything you’ll need to bring this bread together:
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup (120 ml) vegetable oil or melted butter
- ¾ cup (180 ml) buttermilk or milk/Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (optional)
- 1 ½ cups fresh strawberries, diced (pat dry before folding in)
Optional Add-ins
- ½ cup chopped nuts (pecans or walnuts)
- ½ cup white or dark chocolate chips
- Streusel topping (flour, butter, sugar mixture)
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk or strawberry puree
- ½ teaspoon vanilla extract
Ingredient Notes & Substitutions
- Fresh vs frozen strawberries: If using frozen, thaw completely, drain well, and pat dry. Excess liquid can cause a gummy texture.
- Dairy options: Buttermilk adds tang and tenderizes. Regular milk or Greek yogurt works too.
- Butter vs oil: Butter gives richer flavor, while oil keeps the loaf extra soft.
- Gluten-free option: Use a cup-for-cup gluten-free flour blend.
- Sugar swaps: Brown sugar adds a caramel note; honey or maple syrup can be used but require adjusting the liquids.
- Egg-free alternative: Flax eggs or commercial egg replacers can substitute.
Equipment You’ll Need
- 9×5-inch loaf pan
- Mixing bowls (one for wet, one for dry ingredients)
- Spatula or whisk
- Parchment paper (optional for lining the pan)
- Cooling rack
- Measuring cups & spoons
Step-by-Step Instructions for Strawberry Bread Recipe
Step 1: Prep the Pan and Ingredients
- Preheat oven to 350°F (175°C).
- Grease or line loaf pan with parchment.
- Wash, hull, and dice strawberries. Pat dry.
Step 2: Mix Dry Ingredients
- Whisk flour, baking powder, baking soda, salt, and cinnamon (if using).
Step 3: Combine Wet Ingredients
- In another bowl, whisk eggs, sugar, oil (or butter), vanilla, and milk/buttermilk.
Step 4: Bring Batter Together
- Gradually add dry ingredients into wet, stirring gently.
- Fold in strawberries last, using a spatula to avoid overmixing.
Step 5: Bake
- Pour batter into loaf pan.
- Bake for 55–65 minutes until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to rack.
Step 6: Optional Glaze
- Mix powdered sugar with a little milk or strawberry puree.
- Drizzle over cooled bread for a glossy finish.
Troubleshooting & Tips
- Too dense? Use fresh leaveners and don’t overmix.
- Soggy middle? Ensure berries are dry, extend bake time, and avoid cutting too soon.
- Collapsed loaf? Don’t open the oven door early; check pan size.
- Color bleeding? Toss strawberries lightly in flour before folding in.
Flavor Variations
- Strawberry-lemon bread: add zest and a lemon glaze.
- Strawberry-banana bread: replace part of the liquid with mashed banana.
- Chocolate swirl: fold in cocoa batter or chocolate chips.
- Streusel topping: mix butter, flour, and sugar to sprinkle over the loaf.
Serving Suggestions
- Slice and serve warm with butter or cream cheese.
- Pair with tea, coffee, or sparkling drinks.
- Use leftovers as a base for strawberry shortcake-style desserts.
Storage & Freezing
- Room temperature: Store in airtight container up to 3 days.
- Refrigeration: Keeps longer, but flavor is best at room temperature.
- Freezing: Wrap tightly in plastic and foil. Freeze whole loaf or slices up to 3 months. Thaw overnight before serving.
FAQs About Strawberry Bread Recipe
Can I use frozen strawberries?
Yes — thaw, drain, and pat dry before folding in.
Why is my strawberry bread soggy in the middle?
Usually from too much liquid or underbaking. Dry berries well and bake fully.
Can I make muffins instead of a loaf?
Yes — divide batter into a muffin pan, bake 18–22 minutes.
How long does strawberry bread last?
Up to 3 days at room temp, longer if frozen.
Do I need to drain strawberries before baking?
Yes — especially if using frozen, to prevent excess moisture.
Can I use jam instead of fresh strawberries?
You can swirl in jam, but it creates a denser, sweeter loaf.
Conclusion
This strawberry bread recipe is everything you want in a homemade quick bread: tender, moist, and bursting with fresh flavor. With simple ingredients and a straightforward method, it’s the perfect bake for spring mornings, summer picnics, or anytime you’re craving something sweet and homemade.