Strawberry Bread with Lemon Icing
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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!
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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.
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.
If you enjoyed this recipe on 31 Daily, you might also enjoy:
- Fresh Strawberry Bundt Cake Recipe with Lemon Icing
- Old Fashioned Strawberry Cake with Rhubarb
- Easy Strawberry Ricotta Cake
- Strawberry Crumble Bars Recipe (Strawberry Squares)
- Easy Strawberry Crisp Recipe
- One Pot Tortellini Skillet with Marinara Sauce
- Small Batch Strawberry Jam (Without Pectin)
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Strawberry Bread with Lemon Icing
Ingredients
- 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
Optional Lemon Glaze
- 1 cup confectioners’ sugar
- 1 teaspoon lemon juice
- 2 tablespoons milk
Optional Lemon Icing
- 4 1/2 cups confectioners’ sugar
- 1/3 cup butter softened
- Juice of 1 lemon
- milk to achieve desired consistency
Instructions
- Preheat oven to 350°F and spray a 9×5 loaf pan with nonstick spray.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and lemon zest until combined. Set aside.
- 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.
- 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.
For the Lemon Glaze
- Whisk ingredients until a smooth glaze develops. Add confectioners' sugar and milk to achieve the desired consistency.
For the Lemon Icing
- Beat butter until fluffy, then gradually add 2 cups of confectioners' sugar, beating well. Slowly mix in the lemon juice and additional milk to achieve the desired consistency.
Video
Notes
- Buttermilk: Buttermilk gives this bread a rich, moist texture. If you don’t have any buttermilk on hand, it’s easy to make your own. Add 2 teaspoons of lemon juice to a liquid measuring cup. Then add whole milk to the cup to equal 1 cup. Stir and let sit for 5 minutes until thickened and slightly curdled. I get the best results when the milk is at room temperature.
- Freezing: 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
05-25-2024
Made this for a wedding shower, and it was delicious! PLUS, the appearance with whole strawberries on the plate, as well as sliced ones on the frosting was very attractive. Got rave reviews!
Our son loves strawberries and this is his favorite!
So good!