Recipe

Strawberry Bread

A soft, buttery quick bread studded with strawberries and finished with a simple lemon glaze for that sweet-tart wow moment.

By Matt Campbell

•

4.8

A single loaf of strawberry bread on a wooden cutting board, drizzled with lemon glaze, with a few sliced strawberries scattered nearby on a bright kitchen counter

Jump to Recipe

Strawberry bread is what happens when you want dessert energy, but also want something you can call “breakfast” with a straight face. It is a cozy quick bread, not fussy like a layer cake, but still special. You get juicy berry pockets, a tender crumb, and crisp edges that make you hover by the counter “just to trim one more slice.”

This version keeps the ingredients accessible and the steps low drama. The only thing you need to be slightly bossy about is the strawberries. We keep the dice small, pat them dry if they are extra juicy, toss them in a little flour, and treat the batter gently so the loaf stays soft instead of tough. Then we finish with a bright lemon glaze that makes the whole thing taste like spring showed up early.

Fresh strawberries, flour, sugar, eggs, butter, and a lemon arranged on a light kitchen counter with measuring cups and a loaf pan nearby

Why It Works

Moist, tender crumb: A mix of butter, Greek yogurt, and the right bake time keeps it soft for days.
Strawberries in every bite: Flour-dusted berries help stay suspended instead of diving straight to the bottom.
Bright flavor without being fussy: Vanilla in the bread, lemon in the glaze, and a little salt to make everything pop.
Fresh or frozen friendly: Frozen strawberries work great with one small adjustment.

Pairs Well With

Storage Tips

Room temperature: Let the loaf cool completely, then wrap tightly in plastic wrap or store in an airtight container for up to 3 days. If you glazed it, I like to keep it under a cake dome or in a container with a little headspace so the glaze does not smear.

Refrigerator: You can refrigerate for up to 5 days, but quick breads dry out faster in the fridge. If you do chill it, warm slices for 10 to 15 seconds in the microwave to bring back the tender texture.

Freezer: Freeze the unglazed loaf (best) or individual slices wrapped in plastic wrap and then foil for up to 2 months. Thaw at room temp. Add glaze after thawing for the prettiest finish.

Common Questions

Can I use frozen strawberries?

Yes. The easiest (and safest) route is frozen sliced strawberries. If you have whole frozen berries, let them sit at room temp for 5 to 10 minutes, just until you can cut them without fighting a rock, then dice. Pat them dry, toss with the flour, and fold in gently. Do not fully thaw to mush, or you will add too much extra moisture. Expect a couple extra minutes of bake time because the batter starts colder.

Why did my strawberry bread turn gummy in the middle?

Usually it is one of three things: the loaf was underbaked, the strawberries were extra wet, or the batter was overmixed. Bake until a toothpick comes out clean or with a few moist crumbs. If you have a thermometer, quick breads like this are often done when the center reads around 200°F to 205°F.

How do I keep the strawberries from sinking?

Toss the diced berries with a tablespoon of flour from the recipe. It helps them stay suspended, but super juicy strawberries can still drift a bit. Keep the pieces small (about 1/4 to 1/2 inch) and avoid thinning the batter by overmixing.

Can I make this into muffins?

Absolutely. Divide into a lined muffin tin (fill about 3/4 full) and bake at 350°F for 18 to 22 minutes. Glaze after cooling.

What can I add for extra flavor?

Try 1/2 teaspoon almond extract (with or instead of some vanilla), a pinch of cinnamon, or fold in 1/2 cup white chocolate chips. Strawberry plus white chocolate is a very loud yes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x5-inch loaf pan
Mixing bowls (1 large, 1 medium)
Whisk
Rubber spatula
Measuring cups and spoons
Cooling rack
Microplane or fine grater (for lemon zest, optional but great)
Toothpick or cake tester

I used to think quick breads were the “backup plan” bake. Like, what you do when you do not have the energy to cream butter for 10 minutes or fuss with frosting. Then I made a strawberry loaf on a random weeknight, sliced it warm, and realized quick breads are secretly the best kind of baking. You get real payoff for minimal chaos.

This one became my go-to when strawberries are looking good and I want something that feels like a treat, but still belongs next to coffee. The lemon glaze is my little flex. It takes two minutes, makes the loaf look bakery-fancy, and adds that bright pop that keeps you going back for “one more sliver.”

Strawberry Bread

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 10 slices

Ingredients

2 cups (250 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup (113 g) unsalted butter, melted and cooled slightly (warm, not hot)
3/4 cup (150 g) granulated sugar
2 large eggs, room temperature
1/2 cup (120 g) plain Greek yogurt or sour cream
1/3 cup (80 ml) milk
2 teaspoons vanilla extract
1 tablespoon lemon zest (optional but highly recommended)
1 1/2 cups (about 225 g) strawberries, hulled and diced (about 1/4 to 1/2 inch)
1 tablespoon flour (from the measured flour above) for tossing strawberries

Optional Lemon Glaze (highly recommended)

1 cup (120 g) powdered sugar
1 1/2 to 2 1/2 tablespoons fresh lemon juice
Pinch of salt

A bowl of diced strawberries with a spoon, next to a small bowl of flour on a bright kitchen counter

Instructions

Prep the pan and oven. Heat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment (leave a little overhang so you can lift the loaf out).
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
Mix the wet ingredients. In a large bowl, whisk the melted butter and sugar until glossy. Whisk in the eggs, then stir in the Greek yogurt, milk, vanilla, and lemon zest (if using). (Butter should be warm, not hot, so it does not mess with the eggs or yogurt.)
Prep the strawberries. Dice the strawberries into small pieces (about 1/4 to 1/2 inch). If they are very juicy, pat them dry with a paper towel. Toss the diced strawberries with 1 tablespoon flour until lightly coated. This helps reduce sinking and those extra-wet pockets.
Combine gently. Add the dry ingredients to the wet and fold with a spatula just until you do not see dry flour. Fold in the strawberries gently. Do not overmix. The batter will be thick.
Bake. Scrape batter into the loaf pan and smooth the top. Bake 50 to 60 minutes, tenting loosely with foil at about 40 minutes if the top is browning fast. The loaf is done when a toothpick comes out clean or with a few moist crumbs. For an extra clear cue, the center is often ready around 200°F to 205°F on an instant-read thermometer.
Cool. Cool in the pan for 15 minutes, then lift out and cool completely on a rack before glazing or slicing. If you slice too early, the loaf can feel gummy.
Glaze (optional but recommended). Whisk powdered sugar, lemon juice, and a pinch of salt until thick but pourable. Drizzle over the cooled loaf. Let it set for 10 minutes before slicing.