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Strawberry Bread with Lemon Icing

This classic Strawberry Bread with a Lemon Icing-style frosting is an incredibly moist and tender quick bread recipe that takes just minutes to prep. Filled with fresh strawberries this lemon-glazed strawberry bread is an indulgent, delicious treat – perfect for afternoon tea!

Sliced Strawberry Bread topped with fresh strawberries and icing.

This easy Strawberry Bread with Lemon Icing is perfect for summer gatherings, afternoon tea, or when you’re craving a sweet moist cake that’s super easy to make.

Much like my Buttermilk Strawberry Scones, this Strawberry Bread has become a favorite summer treat.

It’s a rich bread with incredible flavors of lemon and vanilla. It slices beautifully and is pretty enough for company or tea. Or with a simple glaze, it’s casual enough for picnics.

Top view of Strawberry Bread with sliced fresh strawberries and mint leaves

What you’ll need to make a delicious loaf of Strawberry Bread:

All-purpose flour, baking powder and baking soda, salt, a medium sized lemon (both the zest and the juice), large eggs, granulated sugar, buttermilk, a neutral cooking oil, pure vanilla extract and plenty of fresh strawberries!

Why do you use oil instead of butter in this recipe?

I use oil instead of butter because while butter, obviously, is an unbeatable flavor, it can tend to dry out baked goods. There is already plenty of flavor in this bread and I find oil helps retain the bread’s moisture and texture. 

Because I also use buttermilk in this recipe, some of that rich flavor is added back in, as well as an impossibly tender crumb. If you don’t have buttermilk on hand, this is how to make your own in a pinch

Can I use frozen strawberries in this recipe?

I use fresh and ripe strawberries for this recipe. While I always have frozen strawberries on hand, I like to save them for different uses. 

Can I make this Strawberry Bread ahead?

This Strawberry bread freezes and thaws well, but don’t glaze it before freezing! To freeze, wrap securely in plastic wrap followed by a layer of foil. Seal tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Side view of sliced Strawberry Bread on a white sandwich platter

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Sliced Strawberry Bread topped with fresh strawberries and icing.

Strawberry Bread with Lemon Icing


  • Author: Stephanie Wilson
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
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Description

This classic Strawberry Bread with a Lemon Icing-style frosting is an incredibly moist and tender quick bread recipe that takes just minutes to prep. Filled with fresh strawberries this lemon-glazed strawberry bread is an indulgent, delicious treat – perfect for afternoon tea!


Ingredients

Units Scale

For the Strawberry Bread

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons lemon zest
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups fresh strawberries, chopped and tossed in 1 tablespoon of flour
  • additional strawberries, for garnishing the top

For the Optional Lemon Glaze

  • 1 cup confectioners’ sugar
  • 1 teaspoon lemon juice
  • 2 tablespoons milk

For the Optional Lemon Icing

  • 4 1/2 cups confectioners’ sugar
  • 1/3 cup butter, softened
  • Juice of 1 lemon
  • milk to achieve desired consistency

Instructions

  1. Preheat oven to 350°F and spray a 9×5 loaf pan with nonstick spray.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt, and lemon zest until combined. Set aside.
  3. In a separate bowl, whisk the eggs, sugar until combined. Then whisk in the buttermilk, oil, and vanilla. Add the egg mixture to the flour mixture and gently whisk until combined and smooth. For the softest texture, try to not overmix the batter. Fold in the chopped strawberries.
  4. Bake the bread for 50 minutes to 1 hour or until a toothpick inserted in the middle comes out mostly clean. Allow the strawberry bread to cool completely in the pan before removing to a rack to glaze, ice, or slice.
  5. To make the Lemon Glaze, whisk the ingredients until a smooth glaze develops. Add confectioners’ sugar and milk to achieved desired consistency.
  6. To make the Lemon Icing, beat the butter until fluffy, then gradually add 2 cups of confectioners’ sugar, beating well. Slowly mix in the lemon juice and additional milk to achieve desired consistency.

Notes

Freezing Instructions: Wrap securely in plastic wrap followed by a layer of foil. Seal tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 338
  • Sugar: 28
  • Sodium: 410
  • Fat: 11
  • Saturated Fat: 1
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 54
  • Fiber: 2
  • Protein: 6
  • Cholesterol: 48

Keywords: strawberry cake, strawberry bread, strawberry lemon cake, strawberry loaf, strawberry cake recipe, strawberry cake from scratch

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