Strawberry bread is an incredibly moist and tender quick bread recipe that takes minutes to prep. Filled with fresh strawberries this lemon-glazed strawberry bread is an indulgent, delicious treat.
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 I Love About Strawberry Bread
Four things I love about this bread:
- It tastes like a cake but is as easy to make as a quick bread.
- Fresh strawberries are the star in this bread, but delightful lemon notes brighten the flavors.
- A versatile recipe that can be dressed up or down depending on the occasion.
- Freezes well and is perfect for making ahead.
Strawberry Bread Ingredients:
The complete list of ingredients and measurements is in the recipe card below.
- All-purpose flour
- Baking powder
- Baking soda
- Medium lemon, zested and juiced
- Large eggs
- Granulated sugar
- Buttermilk: for the moisture and texture.
- Cooking oil
- Vanilla extract
- Fresh strawberries
How to Make Strawberry Bread from Scratch
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.
Quick Tips for Making this Bread
The following are quick tips and ingredient notes.
Butter vs. Oil
Use oil instead of butter. 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.
Buttermilk is like a secret ingredient. Honestly, it’s my favorite ingredient for scones and even Irish Soda Bread. It brings un unparalleled moisture that’s incredible.
If you don’t have buttermilk on hand, there is a quick way to make your own using lemon juice and whole milk. See the notes in the recipe card below.
Use fresh and ripe strawberries for this recipe. Wash them well, hull them, and chop into small pieces. Then toss in a tablespoon of flour to keep them from sinking to the bottom of the bread.
While I always have frozen strawberries on hand, I like to save them for different uses.
Lemon Icing and Lemon Glaze
I’ve used Lemon Butter Icing in these photos for an upcoming afternoon tea. I then topped the icing with fresh sliced strawberries. The recipe for the icing is below in the recipe card.
However, a simple Lemon Glaze works equally well. I’ve also provided the recipe for that in the card below.
I hope you make this Strawberry Bread — and if you do, I’d love to hear about it in the comments below!
More Strawberry Recipes You’ll Love
- Easy Strawberry Crumble Bars
- Strawberry Bundt Cake with Lemon Glaze
- 2 Minute Strawberry Mug Cake
- Strawberry Crisp: Fresh, Juicy and Delicious
- Classic Strawberry Shortcakes
- 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
- 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.
- 1 cup confectioners' sugar
- 1 teaspoon lemon juice
- 2 tablespoons milk
Whisk ingredients until a smooth glaze developes. Add confectioners' sugar and milk to achieved desired consistency.
- 4 1/2 cups confectioners' sugar
- 1/3 cup butter, softened
- Juice of 1 lemon
- milk to achieve desired consistency
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 desired consistency.
- 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 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.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 48mgSodium: 410mgCarbohydrates: 54gFiber: 2gSugar: 28gProtein: 6g