Baking powder
2 tsp
For rise (see note for fluffier texture)
Salt
½ tsp
Balances sweetness
For the Strawberry Glaze:
Powdered sugar
2 cups
The base of the glaze
Melted butter
2 tbsp
Adds richness
Finely diced strawberries
⅓ cup
For fresh flavor and color
Vanilla or almond extract
½ tsp
Complements the fruit
Heavy cream or milk (optional)
1–2 tbsp
Only if needed for consistency
✅ Optional boost: Add ½ tsp lemon zest to the batter — brightens the strawberry flavor.
🥣 Step-by-Step: How to Make Strawberry Bread
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C)
Grease a 9×5-inch loaf pan (or line with parchment for easy removal)
Step 2: Make the Batter
In a medium bowl, whisk together:
Sugar
Milk
Oil
Egg
Vanilla or almond extract
In a separate bowl, mix:
2 cups flour
Baking powder
Salt
Add dry ingredients to wet — stir until just combined (don’t overmix!)
Step 3: Coat the Strawberries
Dice 2 cups strawberries (about 1 pint)
Toss with 2 tbsp flour — this prevents them from sinking to the bottom
✅ Pro Tip: Use ripe but firm berries — too juicy, and the bread may get soggy.
Step 4: Fold & Pour
Gently fold floured strawberries into the batter
Pour into the prepared loaf pan
Smooth the top
Step 5: Bake to Golden Perfection
Bake 50–55 minutes, until a toothpick comes out clean
Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely
✅ Don’t glaze a warm loaf — the glaze will melt and slide right off.
Step 6: Make the Glaze & Serve
In a small bowl, mix:
Powdered sugar
Melted butter
Finely diced strawberries
Extract
Stir until smooth and pink
Add 1 tbsp milk or cream only if too thick
Drizzle over the cooled bread
Slice and serve!
✅ Bonus: The glaze softens as it sits — even better the next day.
🧑🍳 Pro Tips for the Best Bread Every Time
Toss berries in flour
Prevents sinking and soggy spots
Cool completely before glazing
Keeps glaze intact
Use almond extract
Adds a bakery-style depth (especially if skipping glaze)
Reduce baking powder to 1 tsp + ½ tsp baking soda
For a fluffier, lighter crumb
Halve the glaze
Many find it’s plenty — especially for a lighter sweetness
Also, this bread freezes beautifully — wrap unglazed loaf and freeze for up to 3 months.
🍽️ Final Thoughts: Sometimes the Best Bread Isn’t Cinnamon Swirl — It’s Strawberry Swirl
We love banana bread.
We love pumpkin.
We love zucchini.
But when strawberries are in season?
There’s no better way to celebrate them than in a loaf of moist, fruity, glazed perfection.
So next time you come home with a basket of berries…
Don’t just eat them fresh.
Bake them.
Because sometimes, the difference between “just bread” and “I need the recipe”…
Isn’t in the flour.
It’s in the strawberries.
And once you make this?
You’ll wonder how you ever waited so long.
