easy strawberry bread recipe

I’ve got a soft spot for strawberry season—the way the kitchen smells like jam and sunshine when the berries are rinsed and diced. This easy strawberry bread recipe became our family’s standby because it’s forgiving, tender, and somehow tastes like a hug in loaf form. I love how the berries burst with bright sweetness in every bite, and the subtle vanilla makes the loaf feel cozy enough for weekend mornings and quick enough for busy weeknights. It’s basically banana bread’s lighter, fruit-forward cousin, and yes, the glaze brings just the right touch of gloss and sweetness. I’ve compared it to a classic cinnamon swirl loaf, but this one wears fresh fruit like a badge of summer. I always do this when I have a crowd: bake a double batch and freeze the extra slices for easy weeknight treats. This recipe is a welcome friend in my kitchen—warm, comforting, and surprisingly simple to pull off with pantry staples.

What is an easy strawberry bread recipe?

Think of this as a soft, moist loaf that bursts with strawberry flavor, but stays sturdy enough to slice cleanly. It’s essentially a classic quick bread with chopped strawberries folded into a tender batter and a strawberry jam swirl baked right in for extra fruity pops. The name says it all: it’s an easy strawberry bread recipe that beginners can pull off without turning the kitchen into a science lab. I’ve set it up so you can mix the wet and dry ingredients in just a few bowls, swirl in the filling, bake, and glaze in one afternoon. It’s the kind of loaf you reach for when you want something homemade and comforting, without spending hours hovering over a hot stove. It’s a little bit rustic, a lot delicious, and endlessly adaptable depending on what you have on hand.

How do I make easy strawberry bread?

Quick Overview

Here’s the quick version: whisk together dry ingredients, whisk together wet ingredients, fold everything together with diced strawberries, and swirl in a jam-filled ribbon for surprises in every bite. The batter is forgiving, so you don’t have to worry about overworking it. Bake in a loaf pan until a toothpick comes out clean, then glaze while it’s still warm for a soft, fruity sheen. This method keeps the process simple and straightforward—perfect when you want a cozy loaf without fuss, and it still looks and tastes like you spent hours on it.

Ingredients

For the Main Batter:

• 2 cups (250 g) all-purpose flour, sifted for a light crumb
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 2 large eggs
• 2/3 cup (160 ml) plain yogurt or buttermilk (or dairy-free yogurt with a splash of plant milk)
• 1 tsp vanilla extract
• 1 cup (150 g) fresh strawberries, hulled and diced
• 1 tsp lemon zest (optional, for brightness)

For the Filling:

• 1/3 cup strawberry jam or preserves
• 1 tbsp lemon juice (to loosen the jam, optional)
• 1–2 tsp sugar, for balancing depending on jam sweetness

For the Glaze:

• 1/2 cup powdered sugar
• 1–2 tbsp milk or cream (adjust for desired drizzle consistency)
• 1/2 tsp vanilla extract or lemon juice
• Optional: a pinch of finely grated lemon zest or a few drops of strawberry extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set the oven to 350°F (175°C). Grease a 9×5-inch loaf pan well, then line with a parchment sling or a light dusting of flour to ensure easy removal. I always like a light spray of nonstick spray followed by a parchment strip along the long sides so the loaf slides out perfectly after cooling.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt. This step is what keeps the crumb tender and airy, so give the dry mix a good, even whisk. If you’ve got a few lumps, just break them up with the whisk—you’re aiming for a smooth, pale mix.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk the melted butter with sugar until glossy, then beat in eggs one at a time. Stir in yogurt (or buttermilk), vanilla, and lemon zest if you’re using it. The mixture should look pale and silky, and you’ll be amazed how quickly the batter comes together once the wet hits the dry.

Step 4: Combine

Pour the wet ingredients into the dry and stir just until you don’t see dry flour streaks. It’s okay if there are a few lumps; overmixing is your enemy here. Fold in the diced strawberries gently so they don’t break apart. If you want a few bigger strawberry pockets, reserve a small handful to fold in at the last minute.

Step 5: Prepare Filling

Gently warm the jam with a teaspoon of lemon juice and the sugar if you’re using it. This loosens the jam into a ribbon-worthy swirl. You want it to be easy to dollop, not a stiff paste. If your jam is very runny, you can thicken it by simmering it with a little extra sugar and a pinch of cornstarch, but that’s optional.

Step 6: Layer & Swirl

Spread about half of the batter into the loaf pan. Dollop the jam over the batter in a few spoonfuls, then sprinkle half of the chopped strawberries. Gently spread the remaining batter on top and smooth the surface. Use a knife or skewer to swirl the jam into the batter in a few decorative ribbons; don’t over-swirl—this keeps pretty strawberry pockets intact.

Step 7: Bake

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If the top browns too quickly, you can tent the loaf with a piece of foil for the last 10 minutes. Oven temperatures vary, so start checking at 50 minutes and go from there. The loaf will rise and feel firm to the touch when it’s done.

Step 8: Cool & Glaze

Let the loaf cool in the pan on a rack for about 15 minutes, then transfer to a wire rack to cool completely before glazing. A glaze sprinkled while warm will set just right and give you that glossy finish readers often crave. Whisk together powdered sugar, milk, and vanilla; add a splash more milk if you want a looser drizzle, or a touch of lemon for brightness. If you’re short on time, a light dusting of powdered sugar is absolutely delicious too.

Step 9: Slice & Serve

Once the loaf is completely cool, slice with a sharp serrated knife. Clean slices reveal pretty swirls and little ruby pockets of strawberry jam. I love serving this with a dollop of fresh cream or yogurt on the side for extra richness. It’s perfect warm or at room temperature, and it makes the house smell like a favorite bakery for a whole afternoon.

What to Serve It With

This loaf shines in different contexts, so here are a few ideas to make the most of it depending on your mood or occasion:

For Breakfast: A slice with a pat of butter, a drizzle of honey, and a strong cup of coffee. The sweetness is balanced enough to pair with a coffee amaro or a bold espresso. I like to set slices on a rustic plate with a lemon zest twist and a scatter of fresh berries for color.

For Brunch: Serve with lemony yogurt, a few mint leaves, and sparkling water with a squeeze of lime. It doubles as a brunch necessity—soft, fruity, and satisfying without feeling heavy.

As Dessert: Pair with vanilla ice cream or a spoonful of whipped cream and a few strawberry slices. If you’re feeling fancy, a drizzle of balsamic reduction over the plated slice makes a surprising, grown-up pairing that my guests don’t stop talking about.

For Cozy Snacks: The bread is great sliced thick and toasted, then topped with a little cream cheese or ricotta and a pinch of flaky salt. It’s the kind of treat that disappears from the kitchen counter in minutes when friends drop by.

Top Tips for Perfecting Your Easy Strawberry Bread Recipe

Strawberry Prep: Use freshly washed berries, pat them dry, and chop them into even chunks. If your berries are very juicy, toss them lightly with a teaspoon of flour to prevent them from sinking to the bottom. You want pockets of flavor, not a soggy loaf. I’ve learned that marinating the chopped berries in a tiny bit of sugar for 5 minutes can intensify their sweetness without muddying the bread’s texture.

Mixing Advice: Don’t overmix the batter; a few lumps are fine. Overmixing releases too much gluten and makes the crumb dense. Fold the strawberries in gently to preserve their shape. If your batter seems especially thick, a splash of milk or yogurt can help loosen it up just enough to pour easily into the pan.

Swirl Customization: For a more dramatic swirl, double the jam filling and drizzle it in ribbons across the batter. If you prefer a subtler berry presence, keep the swirl light and let the berries themselves do most of the talking in every bite. You can also swirl a light cream cheese filling if you’re feeling indulgent.

Ingredient Swaps: Yogurt can be swapped for sour cream or a dairy-free yogurt for a dairy-free version. If you want to skip the glaze, a simple lemon zest dusting on top adds brightness. For a gluten-free version, use an all-purpose gluten-free flour blend (1:1 ratio) and a touch more yogurt to keep the crumb tender. If you have frozen strawberries, thaw and pat dry—they’ll still bring good strawberry flavor, just be mindful of excess moisture.

Baking Tips: If your loaf starts browning too quickly, tent it with foil for the last 10 minutes. If you test with a toothpick and it comes out with wet crumbs, give it a few more minutes—the center tends to take the longest to set. Position the rack in the middle of the oven for even heat and to prevent the bottom from scorching. Let it cool fully before glazing for a cleaner finish and better sliceability.

Glaze Variations: A lemon-glaze adds a bright tang that contrasts nicely with the strawberries. A white chocolate drizzle is another fun twist—melt together a few squares with a drop of cream for a silky finish. If you want a lighter touch, skip the glaze and simply dust with powdered sugar and a whisper of citrus zest.

Lessons Learned: I’ve tested this with almond milk and found the loaf turns out slightly creamier and more tender, but you’ll want to adjust for extra moisture. If you’re using very ripe berries, you may want to reduce the sugar by a tablespoon to keep the loaf from tasting too sweet. My kids actually ask for seconds when I bake this on Sunday afternoons—it’s become a beloved ritual around our kitchen table.

Storing and Reheating Tips

Storing this bread properly keeps that fresh strawberry flavor vibrant for days. Here’s my go-to plan for staying cozy and delicious.

Room Temperature: Store in an airtight container or wrapped tightly in plastic wrap for up to 2 days. If you have a warm kitchen, you can keep it wrapped for up to 3 days, but the glaze can soften a bit.

Refrigerator Storage: Wrap well and refrigerate for up to 5 days. The bread slices will stay tender, but the glaze will firm up a touch in the fridge, so bring them to room temperature or warm them gently before serving.

Freezer Instructions: Slice the loaf, wrap slices individually, and freeze for up to 2–3 months. Thaw at room temperature or warm slices in a low oven for a few minutes to revive the crust’s slight crispness. I like to freeze a few slices for quick weekday breakfasts and late-night cravings.

Glaze Timing Advice: If you’re freezing the loaf, skip the glaze and add it after thawing to keep the glaze bright and glossy. If you’re storing in the fridge, rewarm slightly and then glaze to freshen up the finish.

These methods keep the strawberry flavor lively and the texture pleasant, whether you’re sharing with neighbors or savoring a quiet moment with a mug of tea.

Frequently Asked Questions

Final Thoughts

This easy strawberry bread recipe is more than a tasty loaf; it’s a little ritual that brings people to the table with smiles. It’s forgiving, adaptable, and always a crowd-pleaser whether you’re feeding a family, neighbors, or just your own sweet tooth. The scent alone signals that something warm and comforting is about to be shared. If you’re looking for a version that feels nostalgic but fresh, this loaf checks every box. It’s not just a recipe—it’s a memory in loaf form, ready to be sliced, shared, and adored. Happy baking! I’d love to hear how yours turns out, or what twists you try. Leave a comment, rate the recipe, or share your favorite variations. And if you snap a photo, tag me so I can cheer you on and swoon over your strawberry artistry.

easy strawberry bread recipe

This moist and delicious strawberry bread is made with fresh diced strawberries and topped with a sweet strawberry glaze. Perfect for breakfast, dessert, or a summer treat!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 0.5 tsp salt
• 0.5 cup unsalted butter melted
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 0.25 cup milk
• 2 cups diced strawberries about 1 lb

Strawberry Glaze

• 3 tbsp finely diced strawberries
• 1 tbsp heavy cream
• 1 cup powdered sugar

Instructions

 

Preparation Steps

• Preheat oven to 350°F (180°C). Grease a 9×5 loaf pan very well with non-stick baking spray.
• In a medium bowl, combine the flour, baking powder, and salt.
• Combine the melted butter and sugar, then add the eggs and vanilla extract and mix together until well combined.
• Add the lemon juice and milk and mix until well incorporated.
• Add the dry ingredients to the wet ingredients and mix just until combined. Do not over-mix.
• Fold in the 2 cups of diced strawberries.
• Pour the batter into the prepared loaf pan and bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
• To make the glaze, add 3 tablespoons of finely diced strawberries to a bowl. Mash with a fork or muddler, then mix in 1 tablespoon of heavy cream.
• Add powdered sugar and whisk until smooth. Add additional cream, 1 teaspoon at a time, until the glaze is spreadable.
• Pour or spread the glaze over the cooled bread.
• Store in an airtight container. Can be kept at room temperature for up to 24 hours, then refrigerated for 2–3 more days.

Notes

Tip: For best results, use fresh strawberries. Let the bread cool completely before glazing to prevent melting. Great for gifting or summer gatherings!