Fresh Strawberry Quick Bread

Fresh strawberries and sweet vanilla are mixed into a quick batter, making this a great option for brunch, an afternoon snack, or dessert.
5 from 4 reviews

Fresh Strawberry Bread is a delectably moist and simple quick bread that’s incredibly easy to make and stunningly delicious! Fresh, sweet strawberries and rich vanilla are mixed into a quick batter, making this an excellent option for brunch, an afternoon snack, or dessert.

Strawberry brad cross section with red strawberries on the inside and a delicious glaze ontop.
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If you’re like me, the word “bread” might conjure up images of complex recipes and long hours waiting for dough to rise. But fear not! Like my beloved Zucchini Cheese Bread, this Strawberry Quick Bread is simple and yeast-free.

Over the years, I’ve perfected my Strawberry Quick Bread, tweaking it here and there until it became a fail-safe favorite that I’m thrilled to share with you. Baking with fresh strawberries can be tricky, but with a few key tips (that I’m excited to share), you’ll be whipping up this delicious treat with confidence.

Tips for Using Fresh Strawberries in Quick Bread

When I bake with fresh strawberries, I always go for ones that are ripe but still firm. After rinsing and drying, I dice them small and toss them with a little flour before folding into the batter. That quick step keeps the berries from sinking and helps prevent the bread from turning out too wet. It’s a small trick, but it makes a big difference!

Strawberry Bread Ingredients

Ingredients used to make strawberry bread. powdered sugar, egg, vegetable oil, strawberries, milk, flour, vanilla, baking powered and salt.
  • Dry Ingredients – The base of this bread is all-purpose flour, granulated sugar, salt, and baking powder.
  • Wet Ingredients – Milk, vegetable oil, vanilla, and an egg to make the bread nice and moist. I wouldn’t use butter or coconut oil in place of oil because it will bake differently.
  • StrawberriesFresh strawberries are a must because frozen ones will release too much water when baked.
  • Glaze – I use a simple mixture of confectioner’s sugar (powdered sugar), milk, and crushed strawberries.

Variations And Additions

  • Any milk you like can be used, including plant-based milk.
  • Make this recipe gluten-free by using a 1:1 ratio of gluten-free flour.
  • Feel free to switch up the fruit by mixing in blueberries or raspberries.
  • You can use vanilla bean paste for more vanilla flavor and pretty flecks.
  • If you like a creamy frosting, you can whip up cream cheese with powdered sugar and lemon juice.

How To Make Strawberry Bread From Scratch

Process shot for making fresh strawberry bread. mixing the wet ingredients then combining with strawberries pouring the mixture into a rectangular baking dish and serving onto a wooden cutting board surrounded by fresh strawberries.
  1. Mix together the wet ingredients in one bowl and the dry ingredients in another.
  2. Mix the wet and dry ingredients and then fold in the strawberries.
  3. Bake the bread, and while it bakes, make the glaze.
  4. Once the bread cools, pour on the glaze, slice, and enjoy!

Why Is the Center of My Strawberry Bread Still Gooey?

If your loaf looks golden on the outside but the center is still wet, it probably just needs more time in the oven. Fresh strawberries add moisture as they bake, slowing down the process. I always test with a toothpick—if it doesn’t come out clean, I tent the bread with foil and give it 5 to 10 more minutes. That little extra time makes all the difference!

Donya’s Tips For Making Fresh Strawberry Loaf

  • Choose the Right Strawberries: Opt for ripe but firm strawberries. Overripe strawberries can be too juicy and might make the bread soggy.
  • Dice, Not Slice: Cut the strawberries into small, even pieces rather than slices. This helps distribute them evenly throughout the bread, preventing them from sinking to the bottom.
Strawberry brad cross section with red strawberries on the inside and a delicious glaze ontop.

Commonly Asked Questions

Can I use frozen strawberries instead of fresh?

Yes, you can. Just be sure to thaw and drain them well before folding them into the batter. They’ll add more moisture, so I recommend tossing them in a bit of flour to help prevent sinking.

What’s the best pan for baking this bread?

I would use an aluminum or ceramic 9×13-inch loaf pan. The batter can make strawberry muffins, but the baking time will vary.

How will I know the bread is done baking?

If you gently touch the top, it should spring back quickly. You can also insert a toothpick, and it should come out clean.

Can I freeze this strawberry bread recipe?

Yes, this bread freezes super well! You can wrap the entire loaf in plastic or aluminum foil and freeze it, or you can wrap individual slices and freeze them for up to 3 months.

How To Serve Strawberry Bread With Lemon Glaze

If you love quick bread as much as I do, try my Chocolate Chip Banana Bread, Sausage And Cheese Bread, and Blueberry Bread with Lemon Glaze.

Pair this easy homemade bread with a Sausage Frittata, fruit salad, Deviled Eggs, and bacon for a full brunch spread. It is a terrific dessert after a light dinner of Mushroom Soup and Spinach Salad with warm bacon dressing.

Strawberry brad cross section with red strawberries on the inside and a delicious glaze ontop.

Don’t Miss These Strawberry Recipes

If you tried this Fresh Strawberry Bread Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!

Fresh Strawberry Bread: No Mixer Needed

5 from 4 reviews
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 1 loaf
Calories: 395kcal
Print Pin Rate
This easy Strawberry Bread is soft, moist, and packed with fresh berries. A simple quick bread recipe that’s perfect for spring and summer baking.

Ingredients

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup milk
  • ¼ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 1 ½ cup chopped strawberries
  • ¼ teaspoon granulated sugar
  • 1 tablespoon all-purpose flour

Strawberry Glaze

  • 1 cup confectioner sugar
  • 3 tablespoons crushed strawberries
  • 1 teaspoon milk

Instructions

  • Heat oven to 350 degrees. Line an 8 ½ x 4 ½ inch loaf pan with parchment, leaving extra paper hanging over side of pan.
  • In a medium-size bowl, whisk together the flour, sugar, salt, and baking powder. Stir in the milk, vegetable oil, vanilla, and egg until just combined. Do not overmix.
  • In a small bowl, toss the strawberries with ¼ teaspoon of sugar and 1 tablespoon of flour. Fold them into the batter then pour into the prepared pan. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 30 minutes, then remove to a serving platter to cool completely. In a small bowl, mix together the confectioner's sugar, curshed strawberries and milk. Drizzle over the cooled cake, slice, and serve.

Video

Notes

  • Store leftover bread in an airtight container on the counter or in the fridge for up to 4 days.
  • You can wrap the entire loaf in plastic or aluminum foil and freeze it, or you can wrap individual slices and freeze them for up to 3 months.

Nutrition

Serving: 1slice · Calories: 395kcal · Carbohydrates: 511g · Protein: 40g · Fat: 67g · Saturated Fat: 13g · Polyunsaturated Fat: 34g · Monounsaturated Fat: 15g · Trans Fat: 0.4g · Cholesterol: 201mg · Sodium: 980mg · Potassium: 1017mg · Fiber: 14g · Sugar: 296g · Vitamin A: 517IU · Vitamin C: 184mg · Calcium: 752mg · Iron: 15mg

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10 Comments

  1. 5 stars
    My family loved this recipe! And I made enough to send some to work with my husband to share with his colleagues and they loved your bread recipe! So given it five stars because it is moist and delicious. Thank you for sharing this recipe.

  2. 5 stars
    OH MY GOODNESS, this was the best!! I normally make banana bread, never really thought of using strawberry but the two together outrageously delicious. Everyone enjoyed it, a few times lol Thank you

    1. I’m glad you enjoyed the recipe! I feel like it’s great in the summer. Thanks for leaving a great review. ~Donya

  3. 5 stars
    I just put this in the oven. I started out planning on using frozen strawberries but saw where you had said that could add too much liquid so I switched to the fresh. Then I cut that back some and added 1 mashed banana, I also forgot to add the small amount of sugar to the flour when dusting the berries before folding in 🙁 I hope it turns out well.

  4. 5 stars
    I made the strawberry bread earlier this week. It wasn’t as pretty as your loaf, but the taste was great. Thank you this recipe!

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