Easy Strawberry Bread (Strawberry Loaf Cake)

This Strawberry Loaf Cake is bursting with strawberries. It is super moist, and soooo easy to make, and topped with a delicious strawberry glaze. It’s made with fresh strawberries and flavoured with vanilla and lemon zest. Did I mention how easy this strawberry loaf is to make? No need to pull out your stand mixer for this recipe - it’s a simple bowl whisk and spatula kind of recipe. My personal favourite when it comes to strawberry loaf, bread or cake with the classic combination of tart, sweet, and bright flavors. Perfect for breakfast, brunch, dessert or a snack with your afternoon or evening coffee or tea.

Fresh Strawberry Bread Recipe Ingredients

• SUGAR: I use granulated sugar in this recipe and it adds just enough sweetness and moisture to the loaf
• LEMON ZEST & LEMON JUICE: You will need the lemon zest for the cake and the lemon juice for the glaze
• MILK: I use whole milk for this recipe and it adds moisture to the loaf cake
• OIL: I use a neutral vegetable oil like canola oil or a light olive oil.
• EGG: 1 large egg is what you will need for this recipe and room temperature
• VANILLA EXTRACT & ALMOND EXTRACT: They add a hint of warm flavour to every baked good. Pure vanilla extract is what I use. The almond extract is optional but it gives the bread that distinct bakery style flavor.
• FLOUR: I use all-purpose flour for this recipe. I have not tested it with gluten free flour.
• BAKING POWDER, BAKING SODA & SALT: Salt always balances the flavours and baking powder and baking soda are for lift and leavening
• STRAWBERRIES: This loaf cake recipe works best with fresh strawberries and we like them diced for this recipe. They add a lot of moisture to the cake and flavor and color to the glaze. I do not recommend using frozen berries for this recipe. Raspberries would work well in this recipe as an alternative.
• POWDERED SUGAR: This is for the glaze
• BUTTER: I use unsalted butter for the glaze. The butter in the glaze improves the texture by making it smoother and more spreadable. It also helps the glaze set firmly.
• STRAWBERRY JAM: This is optional but it really adds that extra bit of strawberry flavor and color to the glaze.
• OPTIONAL ADD INS: Feel Free to add in some warming spices like cinnamon for extra flavor or some chopped nuts for texture - like pecans, walnuts or sliced almonds.
  
  

How to Make Strawberry Loaf Cake

This truly is an easy strawberry loaf cake recipe. All you need is a rectangular 8x4 loaf pan, a whisk, mixing bowl, spatula and a lemon zester. Here are the simple steps involved in making this easy lemon blueberry cake

1. WHISK dry ingredients: Flour, baking powder, baking soda, and salt
2. Infuse the sugar with lemon zest by RUBBING into the SUGAR with your fingers
3. WHISK together the sugar zest mixture with the egg, oil, milk, vanilla extract, and almond extract in a large mixing bowl until well combined.
4. FOLD the dry ingredients into the wet ingredients until just incorporated.
5. TOSS berries with little flour
6. FOLD the berries into the batter.
7. POUR batter or spoon into prepared pan
8. BAKE until golden and baked through
9. Allow loaf cake to COOL then make glaze if using and pour or drizzle over cake.
10. Slice and ENJOY!
    
    

Tips For Making The Best Strawberry Bread Recipe

• Toss your berries with a little flour as this helps them from sinking to the bottom of the batter.
• Ensure the oven is preheated to the right temperature before placing loaf in the oven. This will ensure that it bakes evenly.
• Use the size of baking pan required by the recipe for best results
• Do not over-mix the batter - a few streaks of flour remaining in batter is fine. Over mixing can affect the texture of cake.
• Be careful not to over bake. I tend to check my cakes 5-8 minutes before they are supposed to be done as listed in any recipe as oven temperatures vary and naturally that would mean so do baking times. When testing with toothpick or tester, it should be mostly clean with a few moist crumbs.
  
  

Strawberry Loaf Make Ahead, Storage & Freezing Instructions:

• MAKE AHEAD: This cake keeps well. Store it well wrapped on the counter for up to 3 days. The berries, milk and oil provide lots of moisture, so it can sit on your counter for a few days without any fear of it drying out. In fact, I actually prefer it on day two, once the texture softens even more.
• STORAGE: Once cooled store bread in sealed container. Loaf can be stored in a sealed container at room temperature for 3 days. Any longer and the bread should be stored in the fridge. Berry loaf cakes often become denser, “stodgy,” or gummy as they sit because moisture from the fresh fruit migrates into the surrounding crumb, so its recommend they are enjoyed within the 1-3 day mark.
• FREEZING: To freeze loaf cake: Let the bread cool completely first. Then wrap in plastic wrap, followed by aluminum foil and then place in a freezer safe airtight container or ziploc bag for up to 2-3 months. Thaw in the refrigerator then allow it to come to room temperature before serving. Glaze Before serving.
  
  

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