Fresh Strawberry Bread with Strawberry Glaze
This Strawberry Bread recipe transforms ordinary ingredients into a delicious treat that bridges the gap between bread and cake! With its pretty pink hue and fresh strawberry glaze, this loaf is a beautiful way to celebrate berry season or bring a touch of summer sweetness to any time of year.
This strawberry bread is seriously packed with fresh berry flavor! The first layer of strawberry flavor comes from the fresh strawberries folded gently into the butter-rich batter where they create pockets of jammy sweetness throughout the loaf. Then, I made a gorgeous strawberry glaze that adds a sweet berry flavor to every slice. I also added strawberry extract into the bread and the glaze for an extra punch of fruit flavor!
The bread itself is slightly dense but super moist and tender. The addition of fruit always guarantees moisture, but too much fruit can cause the bread to be too soft in the middle, so be careful when adding extra!
Whether served for breakfast, afternoon tea, or dessert alongside a beautiful Strawberry Martini, this versatile loaf proves that strawberries deserve to be showcased in more than just shortcake!
Ingredients Needed
Here’s what you’ll need to make this fresh strawberry bread recipe from scratch:
For the Bread
- Flour: I used all-purpose flour here. If you need to make it gluten-free, just use your favorite gluten free 1:1 replacement flour.
- Baking Powder & Baking Soda: A combination of baking powder and baking soda will help the bread rise in the oven!
- Salt: To balance out the flavors.
- Sugar: Regular, granulated sugar adds just the right amount of sweetness!
- Butter: Make sure it is softened to room temperature so that it mixes well with the sugar!
- Eggs: Eggs help to add structure and give some extra rise in the oven.
- Strawberry Extract & Vanilla Extract: For added depth of flavor, I like to add both strawberry extract and vanilla extract to the mix!
- Sour Cream: Sour cream adds a slight tang and extra moisture to the batter.
- Fresh Strawberries: Diced into small pieces, fresh strawberries add flavor and a burst of moisture throughout! For this portion of the recipe, you will need fresh strawberries as opposed to frozen.
For the Glaze
- Fresh Strawberries: I used fresh strawberries here, but you can use frozen strawberries for the glaze if you prefer.
- Lemon Juice: For a little bit of tang!
- Powdered Sugar: Powdered sugar will thicken the glaze and add sweetness.
- Strawberry Extract & Vanilla Extract: For added flavor!
- Heavy Cream: Use heavy cream to adjust the consistency to your liking.
If you have extra strawberries to use up after making the batter and glaze, I recommend trying this Ninja Creami Strawberry Ice Cream recipe, or my easy Strawberry Dump Cake!
Substitutions & Additions
This easy strawberry bread recipe is pretty versatile, so feel free to make any of these substitutions or additions, if needed!
- Replace strawberries with raspberries to make raspberry bread or a mixture of berries for a different flavor profile – just keep the total amount of fruit about the same.
- Add 1/2 cup of white chocolate chips to the batter for extra indulgence and creamy sweet bites throughout the loaf!
- You can use plain Greek yogurt instead of sour cream for a protein boost while maintaining the moisture and tang.
- Instead of the
- Add 2 tablespoons of poppy seeds to the batter for crunch and texture.
- Feel free to omit the strawberry extract if you don’t have it on hand, but the flavor will be less fruity. The strawberry extract can be substituted with additional vanilla extract or almond extract
- To make a gluten-free strawberry loaf, use a 1:1 gluten-free all purpose flour like King Arthur or Bob’s Red Mill gluten free flours.
How to Make Strawberry Bread
Make the Bread
- Preheat: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In the bowl of a stand or hand mixer, cream together the granulated sugar and softened butter until light and fluffy on medium speed.
- Add Eggs & Extracts: Beat in the eggs, one at a time, until well combined. Then, mix in the strawberry extract and vanilla extract.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined, being careful not to overmix.
- Fold in Strawberries: With a spoon, gently fold in the diced strawberries into the batter until evenly distributed.
- Pour into Loaf Pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the loaf is browned on top.
- Cool: Remove from the oven and let it cool in the pan for about 10 minutes. Remove the bread from the pan and let it cool completely on a cooling rack.
Make the Strawberry Glaze
- Start the Glaze: Once the bread is completely cool, prepare the glaze. In a small cooking pot, combine the diced strawberries and lemon juice. Cook on medium-low heat until the strawberries release their juices (about 5-10 minutes), stirring frequently.
- Strain Strawberry Juice: Into a medium bowl, strain the strawberries through a fine mesh strainer using the back of a spoon to get all of the juice but no chunks. Let the juices cool for 5-10 minutes.
- Add Additional Ingredients: To the strawberry juice, add the powdered sugar, strawberry extract, and vanilla extract. Mix until combined.
- Adjust Consistency: Add the heavy cream, 1 tablespoon at a time, and mix until the mixture can easily be drizzled over the bread but not so thin that it will run right off. Drizzle the strawberry glaze over the bread using a spoon.
- Serve: Top with slices of fresh strawberries, slice and serve! (Refer to the FAQs for storage instructions with the glaze)
Tips for Success
- More strawberries can be added to the batter if you’d like, but don’t add too many as this can make the bread wet inside.
- Do not sprinkle extra diced strawberries on top of the batter before baking, otherwise they’ll go into the center and make it too wet for it to rise there.
- If preferred, the glaze can be used as a dipping sauce if you want to eat the bread warm.
- Don’t overmix the batter once you add the flour – this ensures a tender crumb rather than a tough, chewy texture.
- Let the bread cool completely before glazing to prevent the glaze from melting or becoming too thin.
- For the prettiest slices, use a serrated knife and allow the glaze to set completely before cutting.
Have additional strawberries to use up? I recommend making Freezer Strawberry Jam, Strawberry Dump Cake, Strawberry Pie or this gorgeous Strawberry Pound Cake!
Frequently Asked Questions
To store any leftover bread, be sure it’s completely sealed to retain its freshness. It can be stored at room temperature for 2-3 days or refrigerated for 5-7 days, but keep in mind that the cold environment may dry out the bread.
This is optional, but it will give the bread and glaze that extra burst of strawberry flavor!
A glaze with a small amount of heavy cream can generally be left at room temperature for a short period without refrigeration, especially if it’s being served soon after it’s made. However, if you’re not planning to use the bread immediately or if you’re in a warm environment, it’s best to refrigerate it to prevent spoilage.
If you do refrigerate the bread with the glaze, keep in mind that the glaze might become firmer due to the cold temperature. Before serving, you may need to let the bread come to room temperature or gently warm it first to soften the glaze back up.
If you’re concerned about the stability of the glaze at room temperature, you can omit the heavy cream and use other liquid options like water to achieve your desired consistency. This would eliminate the need for refrigeration altogether.
If you end up making this fresh strawberry bread, I’d love to hear how it went in the comments below!
Fresh Strawberry Bread with Strawberry Glaze
Ingredients
Dry Ingredients for Bread Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients for Bread Batter
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon strawberry extract, or vanilla extract
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh strawberries, diced
For the Glaze
- 1/2 cup fresh strawberries, diced
- 1 tablespoon lemon juice
- 1 cup powdered sugar
- 1 teaspoon strawberry extract, or vanilla extract
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons heavy cream, or milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a standard 9×5-inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand or hand mixer, cream together the granulated sugar and softened butter until light and fluffy on medium speed.
- Beat the eggs one at a time into the butter mixture one at a time until well combined. Then, add in the strawberry extract and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined, being careful not to overmix.
- With a spoon, gently fold in the diced strawberries into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the loaf is browned on top.
- Remove from the oven and let it cool in the pan for about 10 minutes. Remove the bread from the pan and let it cool completely on a cooling rack.
- Once the bread is completely cool, prepare the glaze. In a small cooking pot, combine the diced strawberries and lemon juice. Cook on medium-low heat until the strawberries release their juices (about 5-10 minutes), stirring frequently.
- Into a medium bowl, strain the strawberries through a fine mesh strainer using the back of a spoon to get all of the juice but no chunks. Let the juices cool for 5-10 minutes.
- To the strawberry juice, add the powdered sugar, strawberry extract, and vanilla extract. Mix until combined.
- Add the heavy cream, 1 tablespoon at a time, and mix until the mixture can easily be drizzled over the bread but not so thin that it will run right off. Drizzle the strawberry glaze over the bread using a spoon.
- Top with slices of fresh strawberries, slice and serve!
Notes
- 1/4 cup butter, softened
- 1 tablespoon powdered sugar
- 1/4 cup fresh strawberries, finely diced or crushed
- 1 pinch cinnamon
