Fresh Strawberry Bread
This Strawberry Bread is soft, moist, and packed with fresh strawberry flavor. Juicy strawberries are folded into a tender vanilla-scented batter, then baked until beautifully golden. A simple strawberry glaze on top makes it even more delicious and gives the loaf a bakery-style finish.
Ingredients
For the Strawberry Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- ¼ cup milk
- 1½ cups fresh strawberries, finely diced
- 1 tablespoon all-purpose flour, for coating the strawberries
For the Strawberry Glaze
- 1 cup powdered sugar
- 2–3 tablespoons finely mashed strawberries
- ½ teaspoon vanilla extract
- 1–2 teaspoons milk, if needed
Directions
1. Prepare the Strawberries
Wash and thoroughly dry the strawberries.
Remove the stems and finely dice the berries.
Place them on a paper towel and gently pat away excess moisture. This is important because very wet strawberries can make the loaf soggy.
Toss the diced strawberries with 1 tablespoon of flour and set aside.
2. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
3. Combine the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
Set aside.
4. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar for approximately 2–3 minutes, until light and fluffy.
This helps create a tender texture in the finished bread.
5. Add the Eggs
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
6. Add the Sour Cream and Milk
Add the sour cream and milk.
Mix until the batter is smooth.
Don’t worry if it looks slightly thick.
7. Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture.
Mix gently until just combined.
Don’t overmix. Stop as soon as you no longer see dry flour.
8. Fold in the Strawberries
Gently fold the flour-coated strawberries into the batter using a spatula.
Distribute them evenly without crushing the berries.
9. Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for approximately 50–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final portion of baking.
10. Cool
Allow the bread to cool in the pan for approximately 10–15 minutes.
Use the parchment paper to carefully lift it out and transfer it to a wire rack.
Allow it to cool completely before adding the glaze.
Make the Strawberry Glaze
11. Prepare the Glaze
Place the powdered sugar in a small bowl.
Add the mashed strawberries and vanilla extract.
Whisk until smooth.
If the glaze is too thick, add milk ½ teaspoon at a time.
If it’s too thin, add a little more powdered sugar.
12. Glaze the Bread
Once the loaf is completely cool, drizzle the strawberry glaze over the top.
Let the glaze sit for approximately 15–20 minutes before slicing.
For extra strawberry flavor, sprinkle a few finely diced fresh strawberries over the glaze just before serving.
Tips for Perfect Strawberry Bread
Dry the strawberries well: Excess moisture is one of the biggest causes of soggy quick bread.
Don’t overmix: A few gentle folds are enough once the flour is incorporated.
Use ripe strawberries: Sweet, fragrant berries provide the best flavor.
Check the center: Strawberries release moisture during baking, so make sure the center is fully baked before removing the loaf.
Cool completely before glazing: Otherwise, the glaze can melt into the bread.
Delicious Variations
Strawberry Lemon Bread
Add 1 tablespoon fresh lemon zest to the batter and 1 teaspoon lemon juice to the glaze.
Strawberry Cream Cheese Bread
Swirl a mixture of softened cream cheese, powdered sugar, and vanilla through the batter before baking.
Strawberry Chocolate Chip Bread
Fold ½ cup mini chocolate chips into the batter along with the strawberries.
Strawberry Almond Bread
Add ½ teaspoon almond extract to the batter and sprinkle sliced almonds over the top.
Strawberry Banana Bread
Replace ½ cup of the strawberries with one mashed ripe banana for an extra moist loaf.
Storage
Store the cooled bread in an airtight container.
Because of the fresh strawberries, it’s best refrigerated if keeping it for more than a day. It will keep for approximately 3–4 days in the refrigerator.
For longer storage, wrap the unglazed loaf tightly and freeze for up to 2 months. Thaw completely before glazing.
This homemade Strawberry Bread is soft, moist, fruity, and wonderfully tender, with bursts of fresh strawberries throughout and a sweet strawberry glaze on top.