Strawberry bread made with fresh strawberries, flour, sugar, milk, oil, egg, vanilla, and a sweet strawberry glaze.
Table of Contents
I wish I could say this Strawberry Bread came from a carefully planned baking day, but it didn’t. It came from a random Tuesday and a carton of strawberries that were this close to turning. You know that moment — you open the fridge, stare for a second, and think, okay, it’s now or never.
I remember the first time I made it, the house felt oddly calm. Windows cracked open, something playing quietly in the background, nothing urgent pulling my attention away. As the bread baked, the smell took over — sweet, warm, unmistakably strawberry — and it hit me how much I missed baking without a reason. No holiday. No event. Just because.
This strawberry bread reminds me of spring weekends, of slow mornings, of those little pauses where you don’t rush to be productive. It’s not flashy. It doesn’t try to impress. It just… shows up. And honestly, that’s my favorite kind of recipe.
Why you’ll Love this Strawberry Bread?
I think the reason I keep coming back to this Strawberry Bread is that it feels forgiving. It doesn’t punish you if your strawberries are cut a little uneven. It doesn’t care if your glaze drips down the side a bit too far. It still turns out soft, sweet, and comforting — every time.
It’s moist without being heavy, sweet without being cloying, and packed with real strawberries in a way that actually tastes like fruit, not flavoring. I think it’s best with the glaze, but I won’t pretend there haven’t been days where I skipped it and still loved every bite. Depends on the mood, right?
Ingredient Notes
Before you start mixing up this Strawberry Bread, here’s a little context — not rules, just observations from making it more times than I can count.
- Fresh strawberries are the heart of this loaf. Tossing them with flour feels boring, but it’s what keeps them from sinking into a sad layer at the bottom.
- Oil is what keeps the bread soft even the next day. Butter has its place, but oil shines here.
- Milk brings tenderness without weighing things down.
- Sugar sweetens, yes, but it also helps the strawberries taste more… strawberry-ish.
- Vanilla adds warmth — subtle, but noticeable if it’s missing.
- Baking powder gives the loaf lift. Without it, things get dense fast.
- The glaze? Optional. But also kind of the personality of the loaf.
How to Make Strawberry Bread?
Making Strawberry Bread is one of those processes that feels almost relaxing once you get into it.
- I start by preheating the oven to 350°F and greasing a loaf pan. This sounds obvious, but skipping this step has ruined more good intentions than I care to admit.
- In a bowl, I stir together sugar, milk, oil, egg, and vanilla. It doesn’t need to be perfect. Smooth enough is fine.
- In another bowl, the flour, baking powder, and salt get mixed together, then added to the wet ingredients. I stir just until everything comes together. Overmixing here is tempting — but not worth it.
- The strawberries get tossed with a bit of flour, then gently folded in. Slowly. Carefully. Like you actually want them to survive the process.
- Into the pan it goes, then into the oven for about 50–55 minutes. I start checking around the 50-minute mark because every oven has its own personality. Toothpick clean? You’re good.
The Glaze (A Small Moment of Chaos)
- The glaze for this Strawberry Bread is where things get a little messy — and that’s half the fun. Powdered sugar, melted butter, vanilla, diced strawberries, and just enough cream to bring it together.
- When you spread it over the cooled loaf, it will drip. It will do its own thing. Let it. That’s part of what makes it feel homemade instead of staged.
Storage Options
This Strawberry Bread keeps well, which is dangerous knowledge. Wrapped tightly, it’s fine on the counter for a couple days, or in the fridge for up to five.
It also freezes beautifully. Slice it first, wrap it well, and freeze. There’s something very comforting about finding strawberry bread in the freezer when you forgot it was there.
Variations & Substitutions
This Strawberry Bread doesn’t mind being tweaked. In fact, it seems to welcome it.
- Lemon zest adds brightness if you’re craving something fresher.
- White chocolate chips lean into dessert territory.
- Skipping the glaze makes it more “breakfast acceptable” (whatever that means).
- Frozen strawberries work, but drain them well — really well.
I’m not saying one version is better than the other. I’m just saying… it depends on the day.
What to Serve With Strawberry Bread?
Honestly, Strawberry Bread doesn’t need much help. But if you want to make a moment out of it:
- Coffee or tea
- Fresh berries
- Whipped cream
- Butter or cream cheese if you skipped the glaze
Or just eat it quietly at the counter while pretending you’ll sit down in a minute.
FAQ
Can I use frozen strawberries?
Yes, just thaw and drain them thoroughly first.
Why flour the strawberries?
It helps keep them suspended instead of sinking.
Is the glaze required?
No. But I usually add it anyway. Depends how the day’s going.
If you make this Strawberry Bread, I hope it gives you a small pause — a moment where the kitchen smells good and nothing else needs your attention. Let me know how it turns out… and tell me honestly, did you cut the slice thick or very thick?
Strawberry Bread
Ingredients
Strawberry Bread
- ¾ cup granulated sugar
- ½ cup vegetable oil
- ½ cup milk
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 cups fresh strawberries chopped
- 2 tbsp all-purpose flour for tossing strawberries
Strawberry Glaze
- 2 cups powdered sugar
- 2 tbsp unsalted butter melted
- ⅓ cup finely diced strawberries
- ½ tsp vanilla extract
- 1 –2 tbsp heavy cream as needed
Instructions
Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C). Grease a standard loaf pan and set aside.
Prepare the Wet Ingredients
- In a medium mixing bowl, combine the granulated sugar, milk, vegetable oil, egg, and vanilla extract. Stir until smooth and fully blended.
Prepare the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
Combine Batter
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Add the Strawberries
- In a small bowl, toss the chopped strawberries with 2 tablespoons of flour. Gently fold the strawberries into the batter until evenly distributed.
Bake
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Cool
- Allow the bread to cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
Prepare the Glaze
- In a bowl, combine the powdered sugar, melted butter, diced strawberries, vanilla extract, and heavy cream. Mix until smooth and spreadable.
Glaze and Serve
- Spread the glaze evenly over the cooled bread. Slice and serve.
Notes
