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Home » Bread, Biscuits and Dinner Rolls » Strawberry Bread Recipe

Strawberry Bread Recipe

Published June 15, 2018 Last Modified January 26, 2021 By GreedyEats

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Just the right amount of moist strawberry bread recipe, that comes together with just 10 minutes of preparation time. This bright bread is sweetened with a fresh and fruity strawberry glaze!

Bake my Strawberry Cupcakes next. Find all my Summer Dessert Recipes here!

Soft and moist strawberry bread with bright and fruity strawberry glaze

Do you love to bake with strawberries? Do you manage to save some for baking? If you ask me, I want to eat them to my heart's content first. Throw some in my morning and evening smoothies next. Hello summer! Then bake with them if I have any left.

Don't get me wrong. It's not like I don't love to bake with berries and so I eat them all. Neither it's like I am obsessed with berries. It's just I can't stop thinking about them. And eating them. Or drinking them. Also folding them in my Chilled Desserts!

So how many strawberries do I need in a day? I am very poor in mathematics. Plenty?? You guessed it!

Fresh red Strawberries stacked on a bowl.

Nothing screams berries summer like strawberries! I have my refrigerator jam-packed with them right now. Whipping up this fresh strawberry frosting for my easy lemon cupcakes next!

Alright! Let's focus on our strawberry bread recipe today. The bread you see here is loaded with juicy strawberries, filled with vanilla and fruity flavors and has a very tender crumb! ♥

Texture of the bread:

You see when a batter is stuffed with fresh fruits, these chunks release juices as the cakes/breads bake. This results in an over moist, dense and blah outcome. Not delicious at all!

This bread won't let you down with an over moist crumb! How do we achieve it?

Strawberry Bread Slices covered in fresh Strawberry Glaze on a white board.

This is how!

  •  We will not over stuff our bread with strawberry chunks. Just the right proportion of batter to fruit for that delicious flavor without making the bread wet.
  • We are patting our strawberries dry after washing them to ensure no additional liquid/moisture finds a way in the batter.
  • And generously coat our diced strawberries with additional flour. This will not only prevent them from sinking, but will also absorb most of the moisture that the fruit will release during baking.
  • We won't cut strawberry chunks too big. Just about ⅓ of an inch. That way chunks wouldn't leave a bigger dent in batter as the bread bakes. Neither it will make the surrounded batter too soggy. Small chunks will prevent sinkage as well. 😉
  • Oh and also I did not mix all the fruit chunks in my batter. I saved about a half of them to use as a topping.
    So now strawberries won't release that juice in the batter. Some of it will evaporate too. Makes sense? Plus it looks so pretty, if you plan not to glaze the bread. Shh! I didn't say that.

How to make Strawberry Bread:

This is the most easy and quick bread to bake. No intricate techniques or special equipments are involved.

Just mix your wet and dry ingredients together. Fold in diced strawberries, bake, Cool, Drizzle with fruity pink glaze and indulge!

Ingredients like freshly chopped strawberries, flour, yogurt and sour cream to bake bread.

Soft bread batter topped with strawberry chunks ready to be baked.
Freshly baked bread dotted with strawberry chunks.

Oh I almost forgot we are using greek yogurt, some sour cream and oil in the recipe. This trio takes our strawberry bread recipe to the tippy-top!

Fresh Strawberry Bread made with sour cream covered in fruity strawberry glaze

Soft, moist, tender and mouth melting. Those fresh strawberry chunks will burst in your mouth. With all that fruity gooey glaze sipped into the bread, you will fall in love with the first bite!

Strawberry Glaze:

Bummer! I don't like how the glazes made with icing sugar set and harden in a matter of minutes. Loathe the hardened sugary crust that sets on the top of bread. Are you with me?

Using marshmallow fluff and no icing sugar solves this problem. Result? Deliciously flavorful, Super thick, fluffy, pretty in pink and fruity glaze! And you won't even taste marshmallow here. Strawberries steal most of the show!

A glaze that doesn't harden even the next day. ♥♥♥

Easy strawberry bread with sour cream and oil topped with fruity strawberry glaze.
Moist strawberry bread recipe with fruity strawberry glaze

What can I make with lots of strawberries?

Options are endless! Bake my Strawberry Muffins. Try this Fluffy Strawberry Cake next. Go for these Healthier Strawberry Bars or try these Berry Topped Sugar Cookies! 

Can I bake with frozen strawberries?

Yes, you definitely can! But I suggest to go for fresh ones whenever possible. It ensures not so soggy bakes. 

Should I thaw frozen berries before baking?

It isn't required to thaw berries before baking. You must coat berries in flour to absorb all the moisture these ooze out during baking.

QUICK TIP

You can intensify the strawberry flavor of this bread recipe in two ways.

  1. Use red, ripen strawberries.
  2. Save some bread for the next day.

The strawberry flavor and texture of the bread multiplies ten folds after a few hours. You sure need some patience. And you need it immediately! 😉

Love berries? Then you need to check out these bright and Summery Muffins bursting with berries! Oh and my berrilicious Pound Cake with mesmerizing swirls is a must to bake!

Also try my Giant Strawberry Cookies next. Or their dwarf twins!

If you liked this recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog 

Also follow me on Pinterest and Facebook! <3

Best strawberry bread recipe with fruity strawberry glaze

Strawberry Bread Recipe

Just the right amount of moist strawberry bread that comes together in a snap. This bright bread is sweetened with a fresh and fruity strawberry glaze!
4.93 from 14 votes
Print Pin Rate
Course: Dessert
Cuisine: American, International
US Customary - Metric
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings 10 Slices
Calories: 374kcal
Author: Neha

Ingredients

  • 1 ½ Cups (188 gms) All purpose flour
  • 1 tsp Baking powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 1 Cup (200 gms) Sugar
  • ½ Cup (140 gms) Greek yogurt (at room temp)
  • ⅓ Cup (81 gms) Sour cream (at room temp)
  • 3 large Eggs (at room temp)
  • ⅓ Cup (80 ml) Oil
  • 1 ½ tsp Vanilla Extract
  • ¾ Cup Strawberries (rinsed, dried, diced-⅓ of an inch and tossed in a tbsp of flour)

For the strawberry glaze

  • ¾ Cup Marshmallow fluff
  • 4 Chopped Strawberries (red and ripe)
  • 2 tsp Water
  • Few drops red food coloring (optional)

For the decoration

  • 2 Tbsp Marshmallow fluff (melted in microwave)
  • 2 Strawberry fans
US Customary - Metric

Instructions

  • Preheat your oven to 350°F. Grease/spray an 8 or 9 inch loaf pan. I used a light colored pan as I did not want my bread to get over brown on the sides. 
  • In a large bowl, sift together flour, baking powder, baking soda and salt together and set it aside. Beat eggs, oil, sugar, yogurt and vanilla together in a medium bowl until combined. Add sour cream and mix it in too.
  • Now slowly pour wet ingredients into dry and fold until no lumps of flour are visible. Try not to over mix. Fold half of the strawberry chunks in.
  • Pour in the greased pan, top with remaining strawberries and bake for about 50-60 minutes or until a tooth pick inserted in the center comes out clean. My bread took exactly 57 minutes in oven.
  • Cool the bread in pan for 5-10 minutes. Cool down further on a wire rack completely before glazing/slicing.

To make Strawberry Glaze:

  • Add water to diced strawberries and cook on stove/microwave stirring in between to form a reduction. Cool and strain it.
  • Add this reduction to marshmallow fluff (add in the food coloring, if using) and mix till fluffy and well combined. Glaze as needed.

For the white Stripes:

  • Melt marshmallow fluff in small increments, pipe it and draw the lines to form pattern of choice. Decorate with strawberry fans.

Notes

Storage Information:
  1. the bread tastes super yum on the day 2. As all the flavors get time to know each other well. You can store this bread at room temperature in an air-tight container for 2-3 days.
  2. Any left overs can be kept in refrigerator for up to a week. This also freezes well for 2-3 months with/without the glaze on. Thaw in the refrigerator for a few hours before serving.
Note: To make strawberry fans, take a medium strawberry and make a few cuts (as thin as you can) through the length of the berry. Be careful not to cut all the way through the stem. Apply a little pressure on the stem and the fruit will fan out. It is super easy!

Nutrition

Serving: 1Slice | Calories: 374kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Sodium: 200mg | Sugar: 16g
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!
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Reader Interactions

Comments

  1. Laura

    June 10, 2021 at 10:29 pm

    5 stars
    I just made this today. I used an 8” loaf pan but the batter overflowed so I had to put a baking sheet underneath. I’m sure a 9” pan would have been better. Regardless of this minor issue, the cake came out wonderful and tasted so good-even my boyfriend liked it! This is definitely one I’ll continue to make during strawberry season

    Reply
  2. Nancy D.

    August 04, 2020 at 1:11 am

    4 stars
    The ingredient list states "2 tsp Baking powder" but the directions state in step 2. In a large bowl, sift together flour, baking soda and salt together and set it aside. Can you please clarify which to use, baking powder or baking soda?

    Reply
    • GreedyEats

      August 04, 2020 at 8:13 pm

      Hi Nancy! Thank you for catching this, fixed it now. I sometimes use 2 tsp baking powder, but I have seen the bread rise a little better using 1/2 tsp baking soda and 1 tsp baking powder. Let me know how this turns out for you.

      Reply
  3. Cindy

    June 20, 2020 at 3:43 pm

    5 stars
    I made it with gluten free flour. It was good.

    Reply
  4. Robotance

    July 28, 2018 at 8:25 am

    5 stars
    The strawberry bread recipe is so visually stunning. It leaves you with a craving to try it for yourself. The use of strawberry with the bread is wonderful. 🙂

    Reply
    • GreedyEats

      July 30, 2018 at 7:01 pm

      Glad to hear you like it. 😊

      Reply
  5. Maria

    July 14, 2018 at 2:19 pm

    5 stars
    Thanks for the reminder about using the right amount of strawberries... this loaf looks super moist ♥ I picked a few too many strawberries this year... I think I know what to make with the strawberries I have in my freezer. Have pinned to try. Thanks for sharing 🙂

    Reply
    • GreedyEats

      July 14, 2018 at 2:59 pm

      Oh you will love this loaf for its moist texture Maria! Thanks for visiting. 🙂

      Reply
  6. Haddles

    July 01, 2018 at 10:51 am

    Can I make this bread without using the strawberrys? Can not eat seeds! But would like th make the bread, and tweek it by making a seedless strawberry glaze to put on it! Would this work?

    Reply
    • GreedyEats

      July 01, 2018 at 11:46 am

      Hi Haddles! This recipe will most certainly work as a vanilla pound bread. Happy Baking! 🙂

      Reply
  7. marcie

    June 21, 2018 at 7:48 pm

    5 stars
    We eat berries so fast that I have to hide them if I want to bake something with them. 🙂 This bread looks wonderful! I love those beautiful chunks of strawberries and that pretty pink glaze!

    Reply
    • GreedyEats

      June 21, 2018 at 11:16 pm

      Great idea! I think I'll have to hide berries from myself to be able to bake with them Marcie. ;D

      Reply
    • Robin

      April 08, 2021 at 7:48 am

      Can you put the glaze on the bread after it cools or does it need to go on the bread as soon as it comes out of the oven.

      Reply
      • GreedyEats

        April 08, 2021 at 12:44 pm

        Hi Robin! You must cool down the bread completely before glazing it.

  8. Tracy | Baking Mischief

    June 21, 2018 at 12:46 pm

    5 stars
    Yay strawberry season! Totally drooling over this bread. I have to admit, I actually love a glaze that sets, but I've never tried a glaze made with marshmallow fluff, and now I'm dying to try it!! 😉

    Reply
    • GreedyEats

      June 21, 2018 at 11:15 pm

      Haha! I can totally understand your love for that crusty glaze. Hope you like this one too Tracy! 😉

      Reply
  9. GiGi Eats

    June 20, 2018 at 10:14 pm

    5 stars
    I just want that glaze DRIZZLED into my mouth!!!

    Reply
    • GreedyEats

      June 21, 2018 at 7:30 am

      Haha..I swear my hands were never off the bowl till I glazed it all!

      Reply
  10. [email protected]

    June 19, 2018 at 7:22 am

    5 stars
    We're just coming into strawberry season here in Scotland Neha so your recipe has come to me with perfect timing! And I just love love love that strawberry glaze that doesn't harden straight away. This is exactly like the kind of loaf cake recipe I would make myself but I've never thought of doing a strawberry one. Lovely! Pinned!

    Reply
    • GreedyEats

      June 19, 2018 at 1:57 pm

      Wow, Awesome to know! I hope you have fun baking with these summer time berries. Thanks for pinning.

      Reply
  11. 2pots2cook

    June 18, 2018 at 11:28 pm

    5 stars
    So very strawberrycious ! Beautiful batter; love it very much !

    Reply
    • GreedyEats

      June 19, 2018 at 9:46 am

      And I love this one- Strawberrycious! 😉

      Reply
  12. Laura

    June 18, 2018 at 4:56 pm

    Neha this is a gorgeous, festive-looking cake! I appreciate all of your tips, too, for making the cake nicely textured and not soggy! And that glaze, the color is making me swoon! Thanks for the recipe!

    Reply
    • GreedyEats

      June 19, 2018 at 9:45 am

      Appreciate your kind response Laura! Those tips work wonderfully well to avoid an over moist cake!

      Reply
  13. Archana

    June 18, 2018 at 1:54 pm

    Totally in love with this beauty. What can be replacement for eggs?

    Reply
    • GreedyEats

      June 18, 2018 at 2:40 pm

      I'd suggest egg replacer Archana. Hope you get to bake this bread.

      Reply
  14. Ashika | Gardening Foodie

    June 18, 2018 at 12:52 am

    5 stars
    OH WOW Neha, I love the beautiful pink frosting, it looks stunning. And the cake with those delicious strawberries, I wouldn't be able to resist a slice ( or two) even for breakfast. So so yum 😋

    Reply
    • GreedyEats

      June 18, 2018 at 10:55 am

      So glad to hear it Ashika! I ate this bread day and night till no slice was left. You just can't resist it. 😉

      Reply
  15. Angie Schneider

    June 15, 2018 at 11:33 pm

    Very pretty with that pinky icing!

    Reply
    • GreedyEats

      June 16, 2018 at 1:28 pm

      Thanks Angie!

      Reply

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About Neha

I'm Neha, baker, recipe developer, photographer and writer at Greedyeats.com I aim to create kitchen tested and quality recipes, accompanied by helpful process clicks and lots of tips & tricks along the way. I truly hope my recipes give you confidence to bake and cook from scratch! Read More…

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