Go Back Email Link
–+ servings
Rectangular strawberry cake with white frosting, topped with fresh strawberries and mint.
Print Recipe

Strawberry Bread with Lemon Icing

This moist Strawberry Bread with Lemon Icing is an easy quick bread filled with fresh strawberries and bright lemon flavor. It’s simple to make, slices beautifully, and is perfect for afternoon tea, brunch, spring gatherings, or a sweet summer treat.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Servings: 8 servings
Calories: 338kcal
Author: Stephanie Wilson

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons lemon zest
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup buttermilk
  • ⅓ cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 ½ 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 ½ cups confectioners' sugar
  • ⅓ 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.

Notes

  1. 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.
  2. Strawberries: For best results, use fresh strawberries and chop them into small pieces, then toss with 1 tablespoon of the flour before incorporating them into the batter. This will help distribute them evenly throughout the loaf.
  3. Baking Tip: Be careful not to overmix the batter once the wet and dry ingredients are combined. This helps keep the bread soft and tender.
  4. Cooling: Let the bread cool completely before adding the lemon icing so the glaze sets beautifully.
  5. Freezing: To freeze, wrap the cooled, unglazed loaf tightly in plastic wrap and foil. Freeze for up to 3 months, then thaw overnight in the refrigerator before glazing and serving.

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 54g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Cholesterol: 48mg | Sodium: 410mg | Fiber: 2g | Sugar: 28g