Name: Strawberry Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup unsalted butter, softened; 3/4 cup sugar; 1 large egg; 1 teaspoon vanilla; 1/2 cup milk; 1 1/2 cups strawberries, finely chopped; 2 cups powdered sugar; 2 tablespoons melted butter; 1/3 cup strawberries, finely chopped; 1/2 teaspoon vanilla or almond extract; 1-2 tablespoons heavy cream or milk

Why You’ll Love Strawberry BreadRecipe

Bursting with fresh strawberry flavor in both the bread and glaze
Soft, moist texture that stays tender for days
Simple ingredients that are easy to find
No yeast required, making it quick and beginner-friendly
Perfect for breakfast, dessert, or a sweet snack
Beautiful presentation with the pink strawberry glaze
Great way to use fresh seasonal strawberries
Freezer-friendly for make-ahead convenience

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 strawberries (finely chopped (about 8–10))

For the strawberry glaze:

2 cups powdered sugar
2 tablespoons melted butter
⅓ cup strawberries (finely chopped (about 3–4))
½ tsp vanilla or almond extract
1–2 tablespoons heavy cream or milk

Directions

Preheat the oven to 350°F (175°C). Lightly grease or flour a standard loaf pan.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the egg and vanilla, then continue mixing on medium speed for about one minute.
Add the milk and half of the flour mixture. Mix for about 30 seconds. Add the remaining flour mixture and continue mixing, scraping down the sides of the bowl as needed to fully combine the ingredients.
The batter will be thick, almost like a dough. Gently stir in the chopped strawberries until they are evenly distributed. The batter will loosen slightly as the strawberries release moisture.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool completely before adding the glaze.
To make the glaze, whisk together the powdered sugar, melted butter, vanilla (or almond extract), and cream in a medium bowl.
Stir in the finely chopped strawberries until the glaze is smooth.
For a thicker glaze, add additional powdered sugar ¼ cup at a time until the desired consistency is reached. Spread or drizzle the glaze over the cooled bread.

Servings and timing

Servings: 12 slices

Preparation time: 10 minutes
Cooking time: 50 minutes
Cooling time: 15–20 minutes

Total time: about 1 hour 15 minutes

Variations

Strawberry Lemon Bread
Add 1 tablespoon of lemon zest to the batter for a bright citrus flavor that pairs beautifully with strawberries.

Strawberry Cream Cheese Bread
Swirl softened sweetened cream cheese into the batter before baking for a richer texture.

Chocolate Strawberry Bread
Add ½ cup mini chocolate chips to the batter for a delicious chocolate-strawberry combination.

Nutty Strawberry Bread
Mix in ½ cup chopped walnuts or pecans for extra crunch.

Strawberry Almond Bread
Use almond extract in both the bread and glaze for a subtle nutty flavor.

Storage/Reheating

Room Temperature
Store the bread in an airtight container at room temperature for up to 2 days.

Refrigerator
Keep the bread in the refrigerator for up to 5 days. Allow slices to come to room temperature before serving for the best texture.

Freezer
Wrap the loaf or individual slices tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.

Reheating
Warm slices in the microwave for 10–15 seconds to soften and refresh the texture.

FAQs

Can I use frozen strawberries?

Yes, frozen strawberries can be used. Thaw them first and drain excess liquid before chopping to prevent the batter from becoming too wet.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is done.

Can I make this bread without the glaze?

Yes, the bread is delicious on its own. The glaze simply adds extra sweetness and strawberry flavor.

Why is my batter so thick?

This recipe naturally creates a thick batter. Once the strawberries are mixed in, the batter becomes slightly looser due to the fruit’s moisture.

Can I make muffins instead of a loaf?

Yes. Divide the batter into muffin tins and bake at 350°F for about 18–22 minutes.

What type of strawberries work best?

Fresh, ripe strawberries provide the best flavor and texture for this bread.

Can I reduce the sugar?

Yes, you can reduce the sugar slightly, but keep in mind that it affects both sweetness and moisture.

Do I need to refrigerate the glaze?

If the bread will be stored longer than a day, refrigeration is recommended to keep the glaze fresh.

Can I add other fruits?

Yes, raspberries or blueberries can be mixed with the strawberries for a mixed berry version.

Why did my strawberries sink to the bottom?

If strawberries are very juicy or large, they may sink. Finely chopping them and lightly coating them in flour can help keep them evenly distributed.

Conclusion

Strawberry Bread is a simple yet delicious treat that highlights the natural sweetness of fresh strawberries. With its soft texture, easy preparation, and beautiful glaze, it’s a recipe that works perfectly for breakfast, dessert, or sharing with family and friends. Once you try it, this fruity loaf is sure to become a favorite in your baking rotation.