I turned fresh garden strawberries into a quick loaf with a strawberry glaze in just 10 minutes, and one unexpected trick in the glaze is why I featured it in my Fresh Strawberry Recipes.

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I found this strawberry bread by accident and it keeps pulling me back. I love the bite of fresh strawberries folded into a tender crumb made with all purpose flour, and the glaze that seeps into every crack is almost criminal.

It doesnt try to be fancy, yet it surprises with each slice, like a hidden summer day in the middle of a gray week. I keep telling myself mornings only, then it becomes dessert.

If you like shortcuts and big flavor you might understand why I can never bake just one. Fresh Strawberry Recipes

Ingredients

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All purpose flour gives structure, mostly carbs, some iron, little fiber, and B vitamins.
Fresh strawberries add sweetness and acidity, vitamin C, fiber, low calories, antioxidants.
Butter brings richness and tenderness, mostly saturated fat, lots of flavor, high calories.
Granulated sugar sweetens and browns the bread, empty calories though, boosts texture.
Eggs bind and add protein, moisture and help with rise, vitamin D.
Sour cream adds tang and keeps crumb moist, adds some protein, probiotics if yogurt used.
Lemon zest and juice brighten flavors, adds subtle tartness and aroma, vitamin C.
Powdered sugar glaze adds sweet shine, can be thinned with milk, extra sweetness.

Ingredient Quantities

2 cups (250 g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

3/4 cup (150 g) granulated sugar

1/2 cup (113 g) unsalted butter, melted

2 large eggs, room temp

1 teaspoon vanilla extract

1/2 cup (120 g) sour cream or plain yogurt

1 1/2 cups (about 8 oz / 225 g) fresh strawberries, hulled and roughly chopped

1 tablespoon lemon juice and 1 teaspoon lemon zest, optional but adds brightness

For the glaze: 1 to 1 1/4 cups (120 to 150 g) powdered sugar

2 to 3 tablespoons pureed fresh strawberries or milk for thinning

Pinch of salt (for the glaze)

1/2 teaspoon vanilla extract, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour an 8×4 or 9×5 loaf pan or line it with parchment, leaving a little overhang for easy removal.

2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt and 3/4 cup (150 g) granulated sugar until evenly blended.

3. Scoop out about 1 tablespoon of that dry mix and toss it with the 1 1/2 cups (225 g) chopped fresh strawberries and the 1 tablespoon lemon juice plus 1 teaspoon lemon zest if using; this helps the berries not sink.

4. In a separate bowl whisk 1/2 cup (113 g) melted unsalted butter with the eggs, 1 teaspoon vanilla extract and 1/2 cup (120 g) sour cream or plain yogurt until smooth and slightly glossy.

5. Pour the wet mix into the dry ingredients and stir gently with a spatula just until the flour disappears; dont overmix or the bread will get tough.

6. Fold the coated strawberries into the batter very gently so they dont break up too much, then scrape the batter into the prepared pan and smooth the top.

7. Bake for about 50 to 60 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter; if the top browns too fast tent loosely with foil for the last 10 to 15 minutes.

8. Let the loaf cool in the pan 10 to 15 minutes, then lift out using the parchment and cool completely on a wire rack before glazing.

9. For the glaze puree fresh strawberries until smooth or use milk. Whisk together 1 to 1 1/4 cups (120 to 150 g) powdered sugar with 2 to 3 tablespoons of that strawberry puree or milk, add a pinch of salt and 1/2 teaspoon vanilla extract if you like; adjust liquid to get a pourable but not runny consistency.

10. Drizzle the glaze over the cooled bread, let it set a few minutes, slice and enjoy. Store leftovers wrapped at room temp for 1 to 2 days or refrigerate up to 4 days; slices also freeze well.

Equipment Needed

1. 8×4 or 9×5 loaf pan, greased or lined with parchment paper (leave a little overhang so you can lift the loaf out easy)
2. A couple mixing bowls, one large for the dry ingredients and a medium one for the wet stuff
3. Measuring cups, spoons and a kitchen scale if you wanna be exact
4. Whisk for blending the dry and for the wet mixture
5. Silicone or rubber spatula for folding the strawberries in and scraping the batter into the pan
6. Sharp knife and cutting board to hull and roughly chop the strawberries
7. Small blender, food processor or even a fork to puree strawberries for the glaze
8. Wire cooling rack and a toothpick to test doneness
9. Oven mitts and a sheet of foil (for tenting if the top browns too fast)

FAQ

Q: Can I use frozen strawberries instead of fresh? A: Yes, but thaw and drain them first, squeeze out excess juice, then toss with 1 to 2 tablespoons flour so they dont sink and make the batter too wet.

Q: What can I use instead of sour cream? A: Plain yogurt works great, even Greek yogurt, 1 for 1. You can also use buttermilk but you might need to reduce any extra liquid a bit.

Q: How do I know when the bread is done? A: A toothpick in the center should come out with a few moist crumbs not batter, top should be golden and the loaf will start to pull slightly from the pan edges.

Q: My strawberries sank to the bottom last time, how do I stop that? A: Cut them smaller, chill the bowl and pan so batter stays thicker, and toss the fruit in a little flour before folding them in, fold gently dont overmix.

Q: Can I make this dairy free or egg free? A: For dairy free use plant butter and coconut yogurt or dairy free sour cream. For egg free try 2 flax eggs (2 tbsp ground flax + 6 tbsp water), results change a bit but it works.

Q: How should I store or freeze the bread? A: Keep at room temp in an airtight container 2 days, refrigerate up to 4 or 5 days. To freeze slice first, wrap slices tightly and freeze up to 3 months, thaw at room temp and add glaze after thawing.

Strawberry Bread Recipe Substitutions and Variations

All-purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser loaf, or use a gluten-free 1:1 baking blend (make sure it contains xanthan gum). Texture will change a bit.
Unsalted butter, melted: use equal volume neutral oil (canola, vegetable or light olive) 1:1 for same moisture, or replace with unsweetened applesauce 1:1 to cut fat (if you use applesauce, cut sugar by 1 to 2 tbsp and expect a softer crumb).
Sour cream or plain yogurt: swap with Greek yogurt 1:1 for the same tang and thickness, or use buttermilk 1:1 (batter may be looser, add 1 tbsp flour if it’s too thin).
Fresh strawberries: frozen strawberries work fine, use the same amount, do not thaw and toss them in a tablespoon of flour so they dont sink or bleed. You can also use blueberries or raspberries 1:1 for a different flavor.

Pro Tips

1) Coat the berries in a bit of the dry mix or plain flour first so they dont all sink to the bottom. Pat them slightly dry too so they dont bleed into the batter and turn the whole loaf pink.

2) Dont overmix. Stir until the flour just disappears, then stop. Overworking the batter makes the crumb tough. Use room temp eggs and fold the fruit in gently so they stay intact.

3) Check your oven temp with a cheap oven thermometer, ovens lie. If the top is getting too dark, tent loosely with foil for the last 10 to 15 minutes. Rotate the pan once mid-bake only if you notice uneven browning.

4) For the glaze, strain the strawberry puree if you hate seeds, and add liquid a teaspoon at a time till it pours but isnt runny. If glazing warm bread the glaze will sink in, so cool completely first. Leftovers warm up nicely with 8 to 12 seconds in the microwave per slice.

Strawberry Bread Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I turned fresh garden strawberries into a quick loaf with a strawberry glaze in just 10 minutes, and one unexpected trick in the glaze is why I featured it in my Fresh Strawberry Recipes.

Servings

servings

Calories

403

kcal

Equipment: 1. 8×4 or 9×5 loaf pan, greased or lined with parchment paper (leave a little overhang so you can lift the loaf out easy)
2. A couple mixing bowls, one large for the dry ingredients and a medium one for the wet stuff
3. Measuring cups, spoons and a kitchen scale if you wanna be exact
4. Whisk for blending the dry and for the wet mixture
5. Silicone or rubber spatula for folding the strawberries in and scraping the batter into the pan
6. Sharp knife and cutting board to hull and roughly chop the strawberries
7. Small blender, food processor or even a fork to puree strawberries for the glaze
8. Wire cooling rack and a toothpick to test doneness
9. Oven mitts and a sheet of foil (for tenting if the top browns too fast)

Ingredients

2 cups (250 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup (150 g) granulated sugar
1/2 cup (113 g) unsalted butter, melted
2 large eggs, room temp
1 teaspoon vanilla extract
1/2 cup (120 g) sour cream or plain yogurt
1 1/2 cups (about 8 oz / 225 g) fresh strawberries, hulled and roughly chopped
1 tablespoon lemon juice and 1 teaspoon lemon zest, optional but adds brightness
For the glaze: 1 to 1 1/4 cups (120 to 150 g) powdered sugar
2 to 3 tablespoons pureed fresh strawberries or milk for thinning
Pinch of salt (for the glaze)
1/2 teaspoon vanilla extract, optional

Directions

Preheat oven to 350°F (175°C). Grease and flour an 8×4 or 9×5 loaf pan or line it with parchment, leaving a little overhang for easy removal.
In a large bowl whisk together 2 cups (250 g) all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt and 3/4 cup (150 g) granulated sugar until evenly blended.
Scoop out about 1 tablespoon of that dry mix and toss it with the 1 1/2 cups (225 g) chopped fresh strawberries and the 1 tablespoon lemon juice plus 1 teaspoon lemon zest if using; this helps the berries not sink.
In a separate bowl whisk 1/2 cup (113 g) melted unsalted butter with the eggs, 1 teaspoon vanilla extract and 1/2 cup (120 g) sour cream or plain yogurt until smooth and slightly glossy.
Pour the wet mix into the dry ingredients and stir gently with a spatula just until the flour disappears; dont overmix or the bread will get tough.
Fold the coated strawberries into the batter very gently so they dont break up too much, then scrape the batter into the prepared pan and smooth the top.
Bake for about 50 to 60 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter; if the top browns too fast tent loosely with foil for the last 10 to 15 minutes.
Let the loaf cool in the pan 10 to 15 minutes, then lift out using the parchment and cool completely on a wire rack before glazing.
For the glaze puree fresh strawberries until smooth or use milk. Whisk together 1 to 1 1/4 cups (120 to 150 g) powdered sugar with 2 to 3 tablespoons of that strawberry puree or milk, add a pinch of salt and 1/2 teaspoon vanilla extract if you like; adjust liquid to get a pourable but not runny consistency.
Drizzle the glaze over the cooled bread, let it set a few minutes, slice and enjoy. Store leftovers wrapped at room temp for 1 to 2 days or refrigerate up to 4 days; slices also freeze well.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.