Strawberry Bread Recipe

Strawberry Bread is a tender, lemon-infused quick bread with strawberry chunks and covered with a velvety strawberry lemon glaze. It is one of the most delicious and easy-to-make spring and summer desserts! You get to taste the strawberries in every single bite! Serve it warm with some butter, or chill it and serve it cold with a glass of milk. Top it with ice cream, or just enjoy it with a cup of coffee. Make it ahead to take to potlucks, Sunday church, or BBQ parties. Wrap it nicely for a delicious hostess gift.

Strawberry Bread with Strawberry Glaze

I just love quick bread. Anything you can cook in less than an hour without having to let it rest or rise is the perfect bread for me. No wonder this chocolate banana bread has been a staple in my home and with my readers. No need to knead and you do not even have to have any yeast on hand to make this recipe.

While I love good chocolaty banana bread, when summer comes around I crave something lighter and more refreshing. Just like it sounds, this strawberry bread is a quick bread similar to my banana bread only made with chunks of fresh strawberries and topped with a sweet strawberry glaze.

If you know me, I like to add citrus to my strawberry desserts. This bread is no exception, the fragrant and sweet strawberries are combined with lemon juice and zest. It adds such a nice flavor, and it makes the whole treat taste refreshing. You will see, it tastes like summer in a loaf! You can taste the fresh strawberries in every bite, from the tender bread to the silky frosting.

This summer dessert or snack is so easy to make because I know that just like me, you probably don’t want to spend sunny days in the kitchen. All you do is mix everything and bake it before topping it with glaze. No need to let the yeast bloom, wait for the dough to rise, or knead anything. Another bonus is that you can make it with or without the glaze! 

What you’ll need to make mouthwatering strawberry bread:

Special items:

• A nine-inch loaf pan – I use a 9×5-inch bread pan. 
• A whisk – Using a whisk makes mixing the ingredients so much easier and faster.
• A spatula – To spread the batter evenly.
• Mixing bowls – You will need one for the glaze, one to toss strawberries with flour, one for the dry ingredients, and one for the wet ingredients.
• Wire cooling rack – This is important for cooling the bread so you can eat it sooner.

Bread ingredients:

• Strawberries – Get the freshest strawberries and chop them up into small pieces.
• Sugar – White granulated sugar for the right texture and taste. 
• Milk – The creaminess of the milk adds moisture and richness.
• Large egg – I use an organic egg warmed to room temperature to help bind the batter.
• Canola oil – Makes your bread soft and tender without changing the flavor.
• Vanilla extract – Always use 100% pure vanilla for the freshest taste without bitterness or aftertaste.
• Lemon juice and zest– The citrus brings out the flavor of the strawberries.
• Flour – All-purpose flour works best to give your bread the softest texture.
• Baking powder – This adds the lift that the yeast would usually do.
• Salt – Compliments the rest of the flavors. 
• Cornstarch – For tossing the strawberries to keep them from sinking to the bottom of the bread.

Strawberry glaze:

• Strawberries – Chopped into small chunks.
• Powdered sugar – Gives your glaze a gentle sweetness and smooth texture.
• Milk – To make your glaze creamy.
• Butter – Adds flavor and gloss.
• Lemon juice – Brings out the freshness of the strawberries.

How to make the strawberry bread?

1. Prepare: First, preheat your oven to 350 degrees F and grease your bread loaf pan.
2. Mix the wet ingredients: Now, whisk the milk, sugar, oil, egg, lemon juice, lemon zest, and vanilla extract in a large bowl.
3. Mix the dry ingredients: In a medium bowl, whisk together the flour, salt, and baking powder.
4. Combine: Then, add the dry ingredients to the wet ingredients and stir it with a spatula until combined. Do not over-stir.
5. Toss the berries: Next, in a small bowl, toss the strawberry chunks in the cornstarch and gently fold them into the batter.
6. Pour and bake: Last, pour in the batter and level the top. Bake for 50 to 55 minutes or until a toothpick comes out clean. Let it cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely.
7. Make the glaze: While you wait for the bread to cool, mix the glaze ingredients in a bowl until smooth. Once the bread is cool, pour the glaze on top and smooth it out.
8. Slice and serve: After letting the glaze set for about five minutes, slice and serve your delicious strawberry bread.

Expert tip

How to clean strawberries

You may have seen the TikToks or Facebook posts about the tiny worms in strawberries. I am here to tell you, it happens sometimes. Sometimes, before or after harvesting, fruit flies can get into strawberries and lay eggs. The tiny worms are barely noticeable to anyone just looking at them, but they may be in there. However, it is not as common as they make it seem.

If you want to check to see if your strawberries have any little creepers living in them, grab a plastic zipper baggie or a large bowl. Then, fill it with warm salt water and add the strawberries. After 15 minutes, if there are any bugs in the strawberries, they will float to the top of the water. For each cup of water, use one tablespoon of salt and mix until it dissolves.

One of the ways to prevent these little buggers is to buy your fruit before June. In most areas, the type of fruit fly that loves strawberries does not start bugging them until July. However, if you live in a warmer climate, they may show up in June. No matter whether you see them or not, it is best to properly clean your strawberries anyway.

One way is to mix baking soda with four cups of water and soak the strawberries for 10 to 15 minutes before rinsing. Another way to clean them is to soak them in vinegar. I use one tablespoon of vinegar with six cups of water and let them soak for 15 minutes. Then, rinse well and you can store them or eat them.

Recipe variations and add-ins:

• Other fresh berries: If you have some other ripe fruit, you can add it to the mix for even more flavor. Experiment with different berries like raspberries, blackberries, and blueberries.
• Frozen strawberries: You can use frozen berries, but I recommend thawing them out, draining all excess moisture, and tossing in the flour before use.
• Dry fruits: Add some dried cherries, cranberries, or raisins.
• Oaty strawberry bread: For a unique texture, pour in a half cup of quick oats with the dry ingredients.
• Spices: Other spices that would blend well with this bread include nutmeg, cinnamon, ginger, and cloves.
• Nutty bread: Make your bread nutty by adding chopped almonds, walnuts, or pecans.

Serving suggestions:

For dessert, breakfast, or an afternoon snack, this strawberry bread is the perfect treat to nibble on.

• This bread would be amazing with some chocolate sauce, chocolate chips, or shaved chocolate on top.
• It goes well with any hot drinks, like tea, coffee, matcha, or a London fog latte.
• For a richer dessert, use my luscious cream cheese frosting instead of strawberry glaze.
• Serve with a scoop of vanilla or strawberry ice cream for a decadent treat.
• Another way to top this bread is with a spoonful of my rich and creamy homemade whipped topping.
• Serve with strawberry margaritas for the adults and a tropical smoothie for the kids.

Frequently asked questions

What can I do with extra strawberries?

If you have a lot of strawberries and you don’t want them to go bad, you can freeze them or use them to make strawberry recipes. I love strawberries so I have a lot of recipes you can try. Some of these include strawberry pie filling that you can can for later, cheesecake, cobblers, crisp, pies, and even add them to smoothies, cocktails, and other beverages. You could also make your strawberry preserves or jam.

Why toss strawberries in cornstarch or flour?

Whether you are using fresh or frozen strawberries, tossing them in cornstarch or flour will keep them from sinking to the bottom of the bread or whatever you happen to be baking. The cornstarch thickens the batter around the strawberries to help keep them in place. Otherwise, you may end up with strawberries at the bottom of the bread.

How to choose fresh strawberries?

First of all, remember that they are not as fresh in May and June. When it is cool and rainy, the plants do not produce as much sugar, so you end up with some that taste a little bitter. Also, make sure the strawberries are a deep and bright red color. Avoid any white or pale pink ones. The cap should be green and fresh, and the skin should be firm and not wrinkly.

How to store strawberries?

The only bad thing about fresh strawberries is that they only last five to seven days. Because they have delicate skin, they soak up moisture easily, causing them to get moldy or soft. The best way to prevent this is to soak them in a solution of five cups of water to one-half cup of vinegar. After soaking, drain and dry them and store them in a container with a paper towel in the bottom to soak up any moisture.

Why is my strawberry bread dry?

It could be that you added too much flour. This is a common mistake if you do not measure your flour with the spoon and level technique. After sifting flour, use a spoon to add it to your measuring cup before leveling it with the back of a knife. Scooping it will compact the flour and cause your bread to be dry.

How to store:

• Refrigerate: After cooling, wrap this bread with plastic wrap and store it in a sealed container for three days. The glaze may stick to the plastic if you don’t have non-stick wrap, but you can easily make more.
• Freezing: If you cannot finish this bread in a few days, wrap it in plastic, cover it with foil, and place it in a freezer bag. It can stay frozen for three months.
• Defrost: Thaw overnight in the refrigerator for the best texture and flavor.
• Reheat: Although it tastes great chilled, you can reheat it for 30 to 60 seconds in the microwave.

Recipe tips:

• Add parchment paper, letting it hang over the ends for easier removal.
• Store frozen leftovers in individual slices so you can only thaw what you need.
• If you are using frozen strawberries, thaw them first, pat them dry, and toss them in cornstarch or flour before adding.
• To make sure your bread is moist, use the spoon and level method of measuring your flour.
• When reheating a slice in the microwave, wrap it in a dampened paper towel to keep it from drying out.