Last Updated on February 27, 2026 by Souhail
Living in New York City means life moves fast. Between subway rides and long restaurant shifts, I rarely slow down. Yet there is nothing quite like the smell of something baking in my tiny Brooklyn kitchen. It grounds me. This strawberry bread recipe is my go-to when I need a hug in loaf form. It fits perfectly into a lazy Sunday morning or a quick weeknight treat after a long day.
The flavor is bright, sweet, and bursting with real fruit. It is special because it balances tartness with sugar perfectly. I remember the first time I made this. I had a pint of strawberries going soft and I refused to let them go to waste.
The result was magic. Now I buy berries specifically for this loaf. It brings a bit of sunshine into my apartment even when it is gray outside. There is something deeply satisfying about slicing into a warm loaf and seeing those red pockets of jammy fruit. It feels like summer no matter the season.
Whether you are hosting brunch or just need a snack with your coffee, this loaf delivers. It is moist without being heavy. It is sweet without being cloying. I love how the crust gets slightly crisp while the inside stays tender. This is the kind of bake that makes your home smell incredible. Friends will call asking what you are making. It is that good. I hope you love it as much as I do.
Table of contents
Why This Strawberry Bread Recipe Works Like a Charm
You might be wondering why you should bother making this specific loaf when there are a million ways to bake fruit into bread. Let me tell you, this isn’t just another quick bread. It is a carefully balanced masterpiece that solves the common problem of soggy, mushy fruit breads. Here is why this recipe stands out in my kitchen rotation:
- Moisture Control: We macerate the strawberries slightly before folding them in. This draws out excess liquid so your bread stays moist but never gummy or wet in the middle.
- Flavor Explosion: Using both fresh diced strawberries and a touch of strawberry extract amplifies the fruit flavor without needing artificial coloring.
- Perfect Texture: The ratio of oil to butter gives you a tender crumb that stays soft for days, while still developing a lovely golden crust.
- Customizable Sweetness: The glaze is optional and adjustable, meaning you can keep it light for breakfast or go heavy for a dessert treat.
One of the best things about this bake is how forgiving it is for dietary swaps. If you need a gluten-free version, simply swap the all-purpose flour for a high-quality 1-to-1 gluten-free baking blend; the texture remains surprisingly similar. For my vegan friends, you can easily replace the eggs with flax eggs and use a plant-based milk like almond or oat.
The strawberries are the star here, and they shine regardless of these modifications. If you love other fruit bakes, you might also enjoy checking out this homemade pumpkin bread recipe for a spiced autumn alternative, or perhaps a banana pumpkin bread recipe if you want to mix up your produce.
Pro Tips for Baking the Best Strawberry Loaf
Baking with fresh fruit can be tricky, but I have learned a few tricks over my years in New York kitchens to ensure your loaf comes out perfect every time. First and foremost, dry your strawberries thoroughly after washing them. Any extra water on the surface can sink to the bottom of the pan and create a dense layer. I usually chop them and let them sit on paper towels for ten minutes before mixing.
Another game-changer is tossing the chopped berries in a tablespoon of the dry flour mixture before folding them into the batter. This light coating helps suspend the fruit in the batter so they don’t all sink to the bottom while baking. Also, do not overmix! Once you add the flour, stir just until the white streaks disappear. Overworking the gluten will make your bread tough instead of tender.
Timing is everything. Start checking your bread at the 45-minute mark. Every oven is different, and since the moisture content in strawberries varies by season, your bake time might fluctuate. If the top is browning too quickly but the center is still raw, tent a piece of aluminum foil loosely over the pan. And finally, let it cool completely before glazing. If the bread is even slightly warm, that beautiful white glaze will melt right off and soak in, which tastes great but doesn’t look as pretty. If you are looking for more ways to use summer berries, this no-bake strawberry cheesecake recipe is another fantastic option to keep on hand.
Delicious Variants to Try
While the classic version is a winner, I love playing around in the kitchen to see how different ingredients change the vibe of this bread. Here are a few variations you can try to make this recipe your own.
- Chocolate Chip Strawberry Swirl Add half a cup of mini chocolate chips to the batter along with the strawberries. The bitterness of dark chocolate pairs beautifully with the sweet tartness of the berries. You can even swirl in a little cream cheese mixture before baking for a marbled effect that feels extra decadent. This version turns a simple breakfast loaf into a legitimate dessert that rivals any bakery treat.
- Lemon Zest Infusion Citrus and strawberries are best friends. Add the zest of one large lemon to the sugar before mixing it with the wet ingredients. This releases the lemon oils and permeates the entire loaf with a bright, floral aroma. The acidity cuts through the sweetness of the glaze, making each bite feel lighter and more refreshing. It is perfect for spring brunches when you want something zesty.
- Vegan Coconut Oil Version Swap the butter for refined coconut oil and use a flax egg replacement. This version has a subtle tropical hint that complements the strawberries wonderfully. The texture becomes incredibly moist, almost like a muffin top in loaf form. It is a great option for those with dairy allergies who still want a rich, satisfying crumb.
- Streusel Topped Delight Skip the glaze and instead top the batter with a crunchy cinnamon streusel before baking. Mix flour, brown sugar, cold butter, and a pinch of cinnamon until crumbly, then scatter it over the top. This adds a wonderful textural contrast to the soft fruit inside. It reminds me of a coffee cake and pairs perfectly with a hot cup of tea.
Serving Suggestions
This strawberry bread is versatile enough to stand alone, but pairing it with the right sides elevates the experience. Serve warm slices with a dollop of whipped cream or a scoop of vanilla bean ice cream for an instant dessert. For breakfast, I love spreading a thin layer of cream cheese or mascarpone on top to balance the sweetness.
It also pairs beautifully with a fresh fruit dip recipe on the side for dipping chunks of the bread. If you are hosting a brunch, arrange slices on a platter alongside some strawberry cream croissants for a berry-themed spread that will wow your guests. A hot cup of coffee or Earl Grey tea is the perfect beverage companion to cut through the richness.
Storage and Reheating Instructions
To keep your strawberry bread fresh, store it in an airtight container at room temperature for up to two days. Because of the fresh fruit content, I recommend moving it to the refrigerator after that, where it will last for up to five days. The flavors actually meld and improve after a day in the fridge.
To reheat, simply pop a slice in the microwave for 15 to 20 seconds or toast it lightly in a toaster oven to crisp up the edges. Avoid reheating the whole loaf at once as it can dry out. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to three months. Thaw them overnight in the fridge before enjoying.
Creative Uses for Your Leftover Loaf
Don’t let stale bread go to waste! Turn day-old strawberry bread into French toast by dipping thick slices in an egg and milk mixture and frying until golden. The berries caramelize beautifully in the pan. You can also cube the bread and toast it to make a sweet base for a trifle, layering it with custard and fresh whipped cream.
Another fun idea is to crumble the bread over yogurt or oatmeal for added texture and sweetness. It even makes a delightful base for a bread pudding soaked in a vanilla cream sauce.
How Do You Make it
Strawberry Bread
1
servings20
minutes55
minutes245
kcalThis moist and vibrant strawberry bread recipe is packed with fresh berries and topped with a sweet vanilla glaze. It is the perfect treat for breakfast, brunch, or a midday snack.
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Ingredients
2.0 cups all-purpose flour
1.5 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
1.0 cup granulated sugar
0.5 cup unsalted butter, melted and cooled
2.0 large eggs, room temperature
1.0 teaspoon vanilla extract
0.5 teaspoon almond extract (optional)
0.5 cup sour cream or plain Greek yogurt
2.0 cups fresh strawberries, hulled and diced small
1.0 tablespoon all-purpose flour (for tossing berries)
- Glaze Ingredients
1.0 cup powdered sugar
1.5 tablespoons milk or heavy cream
0.5 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan, lining it with parchment paper for easy removal.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Combine the sugar and melted butter in a large bowl, stirring until well blended, then beat in the eggs one at a time.
- Mix in the vanilla extract, almond extract, and sour cream until the batter is smooth and creamy.
- Toss your diced strawberries gently in the separate tablespoon of flour, then fold the floured strawberries into the batter using a spatula.
- Pour the batter into your prepared loaf pan and smooth the top evenly.
- Bake for 50 to 60 minutes until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk together the powdered sugar, milk, and vanilla to make the glaze, then drizzle over the cooled bread.
Notes
- Dry Your Berries: Ensure strawberries are patted very dry before chopping to prevent a soggy bottom.
- Room Temperature Ingredients: Using room temperature eggs and sour cream helps the batter emulsify better for a smoother texture.
- Don’t Overmix: Stop mixing as soon as the flour streaks disappear to keep the bread tender.
- Freezing: This bread freezes beautifully without the glaze. Add the glaze after thawing.
- Berry Size: Chop strawberries into small, uniform pieces (about 1/4 inch) for even distribution.
- Acidity Check: If your strawberries are very tart, add an extra tablespoon of sugar to the batter.
Nutrition Facts
- Total number of serves: 1
- Calories: 245kcal
- Fat: 9.5g
- Saturated Fat: 5g
- Cholesterol: 0.65mg
- Sodium: 0.180mg
- Carbohydrates: 38g
- Fiber: 1.2g
- Sugar: 24g
- Protein: 3.5g
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FAQS
Yes, but do not thaw them first. Chop them while frozen and toss in extra flour. Expect a slightly longer bake time and a potentially darker color.
This usually happens if the bread was underbaked or if the oven door was opened too early. Make sure your leavening agents (baking powder/soda) are fresh.
The secret is tossing the chopped berries in a tablespoon of flour before folding them into the batter. This creates friction to hold them in place.
It stays moist at room temperature for 2 days. For longer storage, keep it in the fridge for up to 5 days or freeze for up to 3 months.
Plain Greek yogurt, buttermilk, or even applesauce work well as substitutes to maintain moisture and tenderness.
A Little Story About This Loaf
I grew up visiting my grandmother in upstate New York, where she had a massive strawberry patch. Every June, we would spend hours picking berries until our fingers were stained red. She always made a simple bread similar to this, but she used a cast iron skillet instead of a loaf pan.
The smell of those baking strawberries mixed with vanilla is my earliest food memory. Moving to the city, I lost that garden, but baking this bread brings that feeling back. It is my way of keeping summer alive in a concrete jungle. There is something magical about transforming simple fruit and flour into something that smells like home.
Health Benefits
Strawberries are packed with Vitamin C, manganese, and antioxidants like anthocyanins, which give them their red color. While this is a treat, using real fruit adds fiber and nutrients you won’t find in standard cakes. The moderate portion size makes it a reasonable indulgence that satisfies sweet cravings without going overboard.
Final Thoughts
There you have it, my favorite way to celebrate strawberries. This strawberry bread recipe is simple, forgiving, and utterly delicious. Whether you are a seasoned baker or just starting out, this loaf will make you feel like a pro. So grab those berries, preheat your oven, and fill your kitchen with the scent of summer.
Once you master this, you might want to explore more fruity delights like my homemade pumpkin bread recipe for the fall or whip up some strawberry cream croissants for a fancy weekend breakfast. Happy baking, and remember, the best ingredient is always a little bit of love!