This delightful Fresh Strawberry Bread brings the sweet essence of summer to your table any time of year. With juicy strawberries folded into a tender, moist loaf and topped with a pink strawberry glaze, this quick bread is perfect for breakfast, snack time, or dessert.

Why You’ll Love This Recipe

No special equipment needed—just a few bowls and a whisk
Uses simple pantry ingredients along with fresh strawberries
Makes your kitchen smell amazing while baking
Perfect balance of sweet bread with bursts of fruity flavor
The pretty pink glaze adds just the right amount of sweetness
Great way to use up strawberries when they’re in season
Can be made ahead for breakfast or entertaining
Wonderful homemade gift for neighbors or friends

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of this bread, providing structure while keeping the texture light. It’s also used to coat the strawberries before folding them into the batter, which helps prevent them from sinking to the bottom during baking.

Granulated sugar adds just enough sweetness to the bread without overpowering the natural flavor of the strawberries. A small amount is also used to macerate the strawberries, drawing out some of their juices and intensifying their flavor.

Salt is essential for balancing the sweetness and enhancing all the flavors in the bread. Even this small amount makes a big difference in the final taste.

Baking powder acts as the leavening agent, giving the bread its rise and light texture. Make sure yours is fresh for the best results.

Milk adds moisture and creates a tender crumb in the bread. You can use any type you have on hand—whole, 2%, or even plant-based alternatives will work.

Vegetable oil keeps the bread moist and soft for days. Unlike butter, it remains liquid at room temperature, resulting in a consistently tender texture.

Vanilla extract complements the strawberry flavor with its warm, aromatic notes. Pure vanilla extract will give the best flavor, but imitation works in a pinch.

Egg binds the ingredients together and adds structure to the bread. It also contributes to the bread’s rich texture and helps it rise properly.

Fresh strawberries are the star of this recipe, providing pops of color, flavor, and moisture throughout the bread. Choose ripe, fragrant berries for the best flavor, but avoid any that are overly soft or mushy.

Confectioners’ sugar creates a smooth glaze that adds sweetness and visual appeal to the finished bread. Its fine texture ensures there are no gritty bits in your glaze.

Directions

Preheat oven to 350°F (175°C). Line an 8½ x 4½-inch loaf pan with parchment paper, leaving extra paper hanging over the sides.
In a medium bowl, whisk together the flour, granulated sugar, salt, and baking powder.
In another bowl, combine milk, vegetable oil, vanilla extract, and egg. Stir until just combined.
In a small bowl, toss the chopped strawberries with ¼ teaspoon of granulated sugar and 1 tablespoon of flour.
Fold the strawberries into the batter gently, then pour the mixture into the prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 30 minutes, then remove to a serving platter to cool completely.
In a small bowl, mix together the confectioners’ sugar, crushed strawberries, and milk until smooth.
Drizzle the glaze over the cooled bread, slice, and serve.

Servings and Timing

This recipe makes 1 standard loaf (8½ x 4½-inch), which yields approximately 10-12 slices. Total calories for the entire loaf are approximately 2761 kcal, making each slice about 230-276 calories, depending on how you slice it.

Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour plus cooling time

Variations

Strawberry Chocolate Chip Bread: Add ½ cup of mini chocolate chips to the batter for a delightful chocolate-strawberry combination.

Strawberry Nut Bread: Fold in ½ cup of chopped walnuts or pecans for added texture and nutty flavor.

Lemon Strawberry Bread: Add 1 tablespoon of lemon zest to the batter and replace the vanilla with lemon extract for a bright, citrusy twist.

Mixed Berry Bread: Substitute half of the strawberries with blueberries, raspberries, or blackberries for a mixed berry version.

Strawberry Coconut Bread: Add ½ cup of shredded coconut to the batter and sprinkle some on top of the glaze for a tropical flavor profile.

Strawberry Cream Cheese Bread: Swirl 4 ounces of softened cream cheese mixed with 2 tablespoons of sugar into the batter before baking.

Whole Wheat Version: Replace half of the all-purpose flour with whole wheat flour for a more nutritious option with a slightly nuttier flavor.

Storage/Reheating

Counter Storage: Store the bread in an airtight container at room temperature for up to 3 days. The moisture from the strawberries will keep it soft, but the bread may become slightly more moist over time.

Refrigerator Storage: For longer storage, keep the bread in the refrigerator for up to 1 week. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out.

Freezer Storage: This bread freezes beautifully for up to 3 months. For best results, wrap individual slices or the entire unglazed loaf in plastic wrap, then in aluminum foil or place in a freezer-safe bag. Add the glaze after thawing for the freshest taste.

Reheating: To reheat frozen or refrigerated slices, microwave for 10-15 seconds or toast lightly. You can also warm slices in a 300°F oven for about 5 minutes.

Make Ahead: The bread can be baked 1-2 days in advance and glazed just before serving for a fresh presentation.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but thaw them first and drain excess liquid. Pat them dry with paper towels before tossing with sugar and flour to prevent the batter from becoming too wet. The texture of the bread may be slightly different, but the flavor will still be delicious.

Why do I need to toss the strawberries with flour?

Coating the strawberries with flour helps them stay suspended in the batter during baking rather than sinking to the bottom of the loaf. This ensures even distribution of fruit throughout your bread.

Can I make this recipe dairy-free?

Absolutely! Simply substitute the milk with your favorite plant-based alternative like almond, soy, or oat milk. The rest of the recipe remains the same, and the results will be just as delicious.

My bread is browning too quickly in the oven. What should I do?

If you notice the top browning too fast while the inside isn’t cooked through, loosely cover the bread with aluminum foil for the remainder of the baking time. This will prevent over-browning while allowing the center to finish baking.

How do I know when the bread is done baking?

The best way to test for doneness is to insert a toothpick or thin knife into the center of the loaf. If it comes out clean or with just a few moist crumbs (but no wet batter), the bread is done. Another indication is that the bread will begin to pull away slightly from the sides of the pan.

Can I make this recipe into muffins instead of a loaf?

Yes! This recipe works beautifully as muffins. Line a 12-cup muffin tin with paper liners and fill each cup about 2/3 full. Reduce the baking time to 18-22 minutes. The glaze can be drizzled over the cooled muffins just as with the loaf.

Why did my strawberries sink to the bottom of the bread?

If your strawberries sank despite being coated with flour, they may have been too large. Try chopping them into smaller pieces next time. Also, make sure your batter isn’t too thin—it should be thick enough to support the weight of the berries.

Can I reduce the sugar in this recipe?

You can reduce the granulated sugar by up to 1/4 cup without significantly affecting the texture. The bread will be less sweet, which some people prefer, especially if your strawberries are particularly sweet. You might also reduce the amount of glaze or omit it altogether.

How ripe should the strawberries be for this recipe?

The best strawberries for baking are fully ripe but still firm. They should be bright red, fragrant, and sweet. Avoid using overripe, mushy strawberries as they’ll release too much moisture into the bread and can affect the texture.

Can I add other flavors to complement the strawberries?

Absolutely! Strawberries pair wonderfully with many flavors. Consider adding 1/2 teaspoon of almond extract, 1-2 tablespoons of poppy seeds, 1 tablespoon of fresh chopped basil, or 1/2 teaspoon of cinnamon to the batter for interesting flavor variations.

Conclusion

Fresh Strawberry Bread is a versatile treat that brings brightness to any occasion. Whether you’re enjoying a slice with morning coffee, packing it in lunchboxes, or serving it as a light dessert with whipped cream, this bread delivers the perfect balance of sweet bread with bursts of juicy strawberries.

The simple preparation makes it accessible for bakers of all levels, while the pretty pink glaze adds a special touch that elevates it beyond everyday quick bread. It’s also a wonderful recipe to keep on hand during strawberry season when you’re looking for creative ways to showcase this beloved fruit.

Make a loaf to share with friends, or keep it all to yourself – either way, this Fresh Strawberry Bread is sure to become a favorite recipe you’ll return to again and again throughout the year.

Fresh Strawberry Bread