Introduction
Strawberry bread is a delightful, moist, and fruity quick bread that brings the sweet and slightly tart flavor of ripe strawberries into a soft, cake-like loaf perfect for breakfast, snacks, or dessert. With a tender crumb and beautiful pink specks of berries throughout, this homemade strawberry bread is a seasonal favorite, especially in spring and summer when strawberries are at their peak. However, with the use of frozen or freeze-dried strawberries, it can also be enjoyed year-round. It’s easy to make, requiring no yeast or special equipment, and delivers bakery-quality results right from your kitchen. Whether served plain, with a smear of butter, or topped with a sweet glaze, strawberry bread is a feel-good treat that appeals to kids and adults alike and brings a touch of sunshine to any table.
The History of Strawberry Bread
While banana and zucchini bread are often the first quick breads to come to mind, strawberry bread has carved out its own special place in the home baking world. Quick breads, which use baking powder or baking soda instead of yeast as a leavening agent, originated in the United States during the 19th century, particularly after the invention of chemical leaveners. Strawberry bread as a recipe likely gained popularity in the mid-to-late 20th century when home cooks began experimenting with fresh fruits in baked goods beyond just muffins or pies. The combination of strawberries with the simplicity of a loaf cake was a natural evolution of classic American baking traditions. Its popularity has surged with the rise of food blogs and social media, where vibrant, fruity baked goods photograph beautifully and inspire home bakers to try new variations of old favorites. Strawberry bread now stands as a beloved classic in its own right, often appearing at brunches, picnics, baby showers, and seasonal get-togethers.
Ingredients Breakdown
For the Strawberry Bread:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil (or melted butter for a richer flavor)
- 2 large eggs, at room temperature
- ½ cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 1½ cups fresh strawberries, chopped and patted dry
- 1 tbsp all-purpose flour (to coat the strawberries and prevent sinking)
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk or heavy cream
- ½ tsp vanilla extract
Every ingredient plays an important role: flour provides structure; baking soda and powder create lift; sugars give sweetness and moisture; oil and sour cream add richness and tenderness; eggs bind everything together; and the strawberries are, of course, the star of the show, adding bursts of fruity flavor and a gorgeous pop of color.
Step-by-Step Recipe:
Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat the granulated sugar, brown sugar, and oil until smooth. Add the eggs one at a time, beating well after each addition, then stir in the sour cream and vanilla extract until well combined. Toss the chopped strawberries with 1 tablespoon of flour to coat—this helps keep them from sinking to the bottom during baking. Gently fold the dry ingredients into the wet ingredients, mixing just until no dry streaks remain. Carefully fold in the floured strawberries, being careful not to overmix the batter. Pour the batter into the prepared loaf pan, smoothing out the top. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely. If desired, prepare the glaze by whisking together powdered sugar, vanilla, and milk until smooth, then drizzle over the cooled loaf.
Tips for the Perfect Strawberry Bread
Use fresh, ripe strawberries that are sweet and firm—not overly soft or mushy—for the best flavor and texture. Always pat your strawberries dry after washing and before folding them into the batter to avoid excess moisture that can make the bread soggy. Coating the berries in flour helps suspend them evenly throughout the loaf. Don’t overmix the batter; stir only until the ingredients are just combined to avoid a tough or dense texture. If your strawberries are very juicy, consider using slightly less sour cream to balance the moisture level. Make sure your oven is fully preheated before baking to ensure even rising. Let the bread cool fully before glazing or slicing for the cleanest presentation and best texture.
Variations and Customizations
There are endless ways to make this strawberry bread your own. For a healthier take, substitute part of the flour with whole wheat flour or use applesauce in place of some of the oil. Add a handful of chopped nuts, such as pecans or walnuts, for extra texture. Chocolate lovers can mix in mini white or dark chocolate chips. Add lemon or orange zest to the batter for a bright citrusy twist that pairs beautifully with strawberries. Swap the glaze for a cream cheese frosting if you want a dessert-like finish. You can also make this bread in mini loaf pans or muffin tins for individual servings—just reduce the baking time accordingly. Frozen strawberries can be used in a pinch, but thaw them fully and drain any excess liquid before folding them in. For a fun twist, add a swirl of strawberry jam into the batter before baking.
Health Considerations and Nutritional Value
While strawberry bread is a sweet treat, it offers some nutritional benefits, especially when made with fresh fruit and minimally processed ingredients. Strawberries are rich in antioxidants, vitamin C, and fiber, making them a great addition to baked goods. One slice of this bread typically contains around 200–300 calories, depending on the size and whether it includes glaze or mix-ins. Using Greek yogurt or sour cream not only contributes to moisture but also adds a little protein. To make it lighter, you can reduce the sugar slightly, use low-fat yogurt, and substitute half the flour with whole wheat flour. Be mindful of portion sizes if you’re watching your sugar intake, and consider serving it with a protein-rich breakfast to balance it out. For a dairy-free version, use plant-based yogurt and a neutral oil like avocado or coconut oil.
FAQ
Q: Can I use frozen strawberries instead of fresh? Yes, just thaw and drain them thoroughly to avoid excess moisture.
Q: How do I store strawberry bread? Wrap it tightly in plastic or store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Q: Can I freeze it? Absolutely—wrap the cooled loaf in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
Q: Why did my bread sink in the middle? This can happen if the batter is too wet or underbaked. Always check with a toothpick and ensure your oven temperature is accurate.
Q: Can I make this gluten-free? Yes, substitute with a 1:1 gluten-free baking flour blend and follow the same method.
Q: Is there a vegan version? Use plant-based yogurt, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and a dairy-free milk in the glaze.
Q: What’s the best way to serve it? Serve it warm, toasted with butter, or chilled with a drizzle of glaze or fresh strawberries on the side.
Best Homemade Strawberry Bread Recipe
Ingredients
For the Bread:
- ¾ cup granulated sugar
- ½ cup 2% milk
- ½ cup canola oil or coconut oil
- 1 large egg
- 1 teaspoon vanilla extract or almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder** see notes
- ½ teaspoon salt
- 2 cups fresh strawberries diced
- 2 tablespoons all-purpose flour for tossing with strawberries
For the Glaze:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- ⅓ cup strawberries finely diced
- ½ teaspoon vanilla extract or almond extract
- 1 –2 tablespoons heavy cream or milk** optional, for consistency
Instructions
- Preheat your oven to 350ºF.
- In a medium mixing bowl, whisk together the granulated sugar, milk, oil, egg, and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined—avoid overmixing. (¾ cup granulated sugar, ½ cup 2% milk, ½ cup canola oil, 1 large egg, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 2 teaspoons baking powder**, ½ teaspoon salt)
- In a small bowl, toss the diced strawberries with the 2 tablespoons of flour until evenly coated—this helps prevent them from sinking in the batter. Gently fold the floured strawberries into the batter using a spatula. (2 cups diced strawberries, 2 tablespoons all-purpose flour)
- Transfer the batter into a greased 9×5-inch loaf pan and smooth the top. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- To prepare the glaze, combine the powdered sugar, melted butter, finely diced strawberries, and extract in a small bowl. Stir until the mixture is smooth, adding 1–2 tablespoons of heavy cream or milk if needed to achieve your desired consistency. (2 cups powdered sugar, 2 tablespoons melted butter, ⅓ cup finely diced strawberries, ½ teaspoon vanilla extract, 1–2 tablespoons heavy cream or milk**)
- Once the loaf is fully cooled, spread the glaze evenly over the top. Slice and serve as desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
*We’ve experimented with using up to 2½ cups of diced strawberries in the batter. While it still works, we’ve found that the bread holds together best when you stick with about 2 cups.
**The bread rises nicely as written, but if you prefer a taller loaf, you can reduce the baking powder to 1 teaspoon and add ½ teaspoon of baking soda instead. This tweak will slightly alter the texture, and while different, some people actually prefer it that way.
**When making the glaze, we typically don’t need to add any milk or cream—it becomes spreadable with just the juice from the strawberries. At first, the glaze may look too thick or seem like it won’t come together, but keep stirring! As you mix, it turns into a smooth, creamy pink glaze like you see in the photos. If it still seems too thick, add milk or heavy cream 1 tablespoon at a time until it reaches the desired consistency. Just remember, the glaze will naturally loosen as it sits, since the sugar pulls moisture from the strawberries—so don’t add too much liquid right away!