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 at one place.
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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 Oreo Icebox Cake!
So how many strawberries do I need in a day? I am very poor at mathematics. Plenty?? You guessed it!
Nothing screams summer like strawberries! I have my refrigerator jam-packed with them right now. Whipping up this fresh strawberry frosting for these 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! ♥
How to avoid a soggy and dense 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?
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 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 crumb 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 one-third 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.
Recipe Ingredients:
You only need minimal ingredients to create this summer favorite berry bread. Let us check them out!
- Flour: All purpose flour is the base of this bread. It helps in producing a soft bread, giving it strength and structure.
- Egg: You will need three large eggs. Make sure they are at room temperature before mixing then in the batter.
- Butter: While many strawberry bread recipes out there use oil as fat in their recipe, we are going for room temperature butter to add that buttery flavor and richness to the bread.
- Sour Cream: to compensate for oil here, we are adding sour cream. This will take an otherwise blah bread to a whole new level. Your bread will be super moist and soft. Use full fat sour cream at room temperature here for best results.
Full fat Greek yogurt can be replaced if you don't have sour cream on hand. But remember the texture of bread will be affected slightly if you take this route. - Sugar: We are using granulated sugar here to sweeten as well as tenderize the bread.
- Strawberries: Use red and ripen berries for best taste and flavor. Remember to coat them in flour before adding to the batter.
How to make this Bread:
This is the most easy and quick bread to bake. Except, you need to quickly beat room temperature butter and sugar till it gets light.
Just mix your wet and dry ingredients together. Fold in diced strawberries, bake, Cool, Drizzle with fruity pink glaze and indulge!
Oh I almost forgot we are using some sour cream too in the recipe. Sour cream takes the texture of this bread to the tippy-top!
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:
This glaze is deliciously flavorful, Super thick, pretty in pink and fruity even without the food coloring! Red Strawberries steal most of the show! You only need a few drops of coloring if you desire a bright pink glaze♥♥♥
To make the glaze, quickly puree some strawberries to create a smooth glaze. If you want mini strawberry chunks in your glaze, dice them into ⅓ of an inch instead.
Now mix them with confectioners' sugar, a few drop of pink food coloring and stir till a glaze is formed.
To Thicken or to Thin the glaze out:
Fixing the consistency of glaze is super easy. If you find the glaze to be too thick, thin it out using 1-2 teaspoons of milk. You can even use heavy cream in place of milk. It makes the glaze richer.
If you notice the glaze is runny, simply add a little more confectioners' sugar to it and stir till it is thickened to your liking.
Quick Tip:
You can intensify the strawberry flavor of this bread recipe in two ways.
- Use red, ripen strawberries
- 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! 😉
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!
Yes, you definitely can! But I suggest to go for fresh ones whenever possible. It ensures not so soggy bakes.
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.
Love berries? Then you need to check out these Lemon Muffins bursting with berries!
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 lets be friends on Pinterest and Facebook! <3
Recipe
Strawberry Bread Recipe
Equipment
- 1 Stand/handheld mixer
Ingredients
- ½ Cup unsalted butter (at room temperature_
- ¾ Cup Granulated Sugar
- 3 large Eggs (at room temperature)
- 1 and ½ teaspoons Vanilla Extract
- ½ Cup Sour cream (at room temperature)
- 2 Cups All purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking Soda
- ⅛ teaspoon Salt
- 1 and ½ Cups Strawberries (rinsed, dried, diced-⅓ of an inch and tossed in 2 tbsps of flour)
For the strawberry glaze
- 2 Cups Powdered Sugar
- ⅓ Cup Strawberries (red and ripe, pureed or diced)
- 2 teaspoons Milk/heavy cream (if required)
- Few drops Pink food coloring (optional)
For the decoration
- 2 Tbsp Marshmallow fluff (melted in microwave)
- 2 Strawberry fans
Instructions
- Preheat your oven to 350°F. Grease/spray an 8 or 9 inch loaf pan with butter/ oil spray. Alternatively, you can line the pan with parchment paper. I used a light colored pan as I did not want my bread to get over brown on the sides.
- In a bowl, sift together flour, baking powder, baking soda and salt. Set it aside. Now beat butter and sugar together in a stand mixer or with a handheld beater till the butter gets pale and light. About 2-3 minutes.Next add and mix in eggs, one at a time. Also add and mix in vanilla. Pour in sour cream and mix it in too.
- Pour batter in the greased/lined 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 56 minutes in oven.
- Now slowly add dry ingredients into wet and mix until no lumps of flour are visible. Try not to overmix. Fold in flour coated strawberry chunks in the last. Save a few strawberry chunks to top on the batter.To coat strawberry chunks in flour: Toss diced strawberry chunks lightly in the flour and fold using a fork. Don't over toss the chunks, we don't want the strawberries to release their juices.
- Cool the bread in pan for 5-10 minutes. Cool down further on a wire rack completely before glazing/slicing.
To make Strawberry Glaze:
- Puree strawberries and add to powdered sugar. Add in the food coloring too (if adding). Mix until a glaze if formed. You can also dice strawberries and add to sugar, if you wish.Add heavy cream/milk only if required to thin the glaze out. If your glaze looks way too thin, add some more powdered sugar.
For the white Stripes:
- Melt marshmallow fluff in small increments, pipe it and draw lines over glaze to form pattern of choice. Decorate with strawberry fans.
Notes
- 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.
- 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.
- Make sure to pat dry the strawberries completely after washing. Dice them then. Any moisture in berries can make the batter too wet and lead to a soggy bake!
- Always toss strawberries in extra 2 tablespoons for flour to prevent them from sinking in the batter.
- Keep butter, eggs and sour cream at room temperature before starting to make the batter.
- Do not over mix the batter after adding dry ingredients. This can make the bread tough.
- Allow bread to cool completely before glazing. Or else the glaze can melt if poured over warm bread.
Sara Welch
This was such a fun and tasty recipe that does not disappoint! Turned out moist, fluffy and sweet; the best way to cure my sweet tooth, indeed!
Gianne
The bread was moist, flavorful, and had the perfect amount of sweetness. The fresh strawberries really made the difference. I can't wait to make it again!
Chahinez
It was so moist!!! Thank you again for the recipe
Donalyn
This is a delightfully sweet and moist bread. Love strawberries, so this is a winner for me!
Charah
Fresh, fruity, and oh-so-delicious! I will definitely make this strawberry bread for Mother's Day!
Laura
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
Nancy D.
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?
GreedyEats
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.
Cindy
I made it with gluten free flour. It was good.
Robotance
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. 🙂
GreedyEats
Glad to hear you like it. 😊
Maria
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 🙂
GreedyEats
Oh you will love this loaf for its moist texture Maria! Thanks for visiting. 🙂
Haddles
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?
GreedyEats
Hi Haddles! This recipe will most certainly work as a vanilla pound bread. Happy Baking! 🙂
marcie
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!
GreedyEats
Great idea! I think I'll have to hide berries from myself to be able to bake with them Marcie. ;D
Robin
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.
GreedyEats
Hi Robin! You must cool down the bread completely before glazing it.
Tracy | Baking Mischief
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!! 😉
GreedyEats
Haha! I can totally understand your love for that crusty glaze. Hope you like this one too Tracy! 😉
GiGi Eats
I just want that glaze DRIZZLED into my mouth!!!
GreedyEats
Haha..I swear my hands were never off the bowl till I glazed it all!
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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!
GreedyEats
Wow, Awesome to know! I hope you have fun baking with these summer time berries. Thanks for pinning.
2pots2cook
So very strawberrycious ! Beautiful batter; love it very much !
GreedyEats
And I love this one- Strawberrycious! 😉
Laura
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!
GreedyEats
Appreciate your kind response Laura! Those tips work wonderfully well to avoid an over moist cake!
Archana
Totally in love with this beauty. What can be replacement for eggs?
GreedyEats
I'd suggest egg replacer Archana. Hope you get to bake this bread.
Ashika | Gardening Foodie
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 😋
GreedyEats
So glad to hear it Ashika! I ate this bread day and night till no slice was left. You just can't resist it. 😉
Angie Schneider
Very pretty with that pinky icing!
GreedyEats
Thanks Angie!