Fresh strawberries deserve more than a salad or smoothie. This strawberry bread is soft, tender, and full of real berry flavor—no artificial colors or mixes. It’s the kind of loaf you can slice warm for brunch, pack for a picnic, or gift to a friend.

The crumb is moist without being heavy, and it holds together beautifully. Add a simple glaze, and it looks bakery-worthy with almost no fuss.

What Makes This Special

This recipe leans on fresh strawberries and pantry staples, so you can make it anytime. A touch of yogurt (or sour cream) keeps the bread extra tender, while a bit of lemon brightens the flavor without stealing the show.

You’ll use a simple technique to keep the berries from sinking, so every slice has little pops of fruit. It’s easy, reliable, and perfect for brunch or an afternoon snack.

Ingredients

1 3/4 cups (220 g) all-purpose flour, plus 1 tablespoon for tossing berries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup (113 g) unsalted butter, melted and cooled (or neutral oil for a lighter crumb)
3/4 cup (150 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup (180 g) plain whole-milk yogurt or sour cream
1 tablespoon fresh lemon juice (plus 1/2 teaspoon lemon zest, optional)
1 1/2 cups diced fresh strawberries (about 8–10 large berries), patted dry

Optional Vanilla Glaze:

3/4 cup (90 g) powdered sugar
1–2 tablespoons milk or cream
1/2 teaspoon vanilla extract
Pinch of salt

Instructions

Prep the pan and oven. Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment and lightly grease the sides.
This helps the loaf release cleanly.
Dry the berries. Rinse, hull, and dice the strawberries into small, even pieces. Pat them very dry with paper towels. Toss with 1 tablespoon flour and set aside.
This helps prevent sinking.
Mix the dry ingredients. In a medium bowl, whisk 1 3/4 cups flour, baking powder, baking soda, and salt until well combined.
Combine the wet ingredients. In a large bowl, whisk the melted, cooled butter with sugar until glossy. Add eggs, one at a time, whisking until smooth. Stir in vanilla, yogurt, lemon juice, and zest if using.
Bring the batter together. Add the dry ingredients to the wet and stir gently with a spatula until just combined.
The batter will be thick. Avoid overmixing—stop when no dry streaks remain.
Fold in the berries. Gently fold in the floured strawberries, keeping the stirring to a minimum so the berries don’t break up.
Fill the pan. Scrape the batter into the prepared pan and smooth the top. For a pretty dome, run a buttered knife lengthwise down the center.
Bake. Bake for 50–60 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Cool. Let the loaf cool in the pan for 15 minutes, then lift it out to a wire rack to cool completely before glazing or slicing. Cooling helps the crumb set.
Make the glaze (optional). Whisk powdered sugar, 1 tablespoon milk, vanilla, and a pinch of salt until smooth. Add more milk a few drops at a time to reach a thick drizzle.
Pour over the cooled loaf and let set 10–15 minutes.

Storage Instructions

Room temperature: Wrap tightly or store in an airtight container for up to 2 days. Glaze after storing if your kitchen is warm and humid.
Refrigerator: Store up to 5 days, well wrapped to prevent drying. Bring to room temp before serving for best texture.
Freezer: Freeze slices or the whole loaf (without glaze) for up to 2 months.
Wrap in plastic, then foil. Thaw overnight in the fridge or at room temperature for a few hours.
Reheat: Warm slices in a 300°F (150°C) oven for 8–10 minutes or in the toaster oven for a few minutes to refresh the crumb.

Health Benefits

Strawberries: Rich in vitamin C, manganese, fiber, and antioxidants that support immune function and heart health.
Balanced sweetness: Compared to store-bought quick breads, this loaf uses a moderate amount of sugar and relies on fruit for flavor.
Healthy fats option: Use a neutral oil instead of butter for more unsaturated fats and a slightly moister crumb.
Portion-friendly: Slicing the loaf makes it easy to enjoy a satisfying serving alongside protein-rich eggs or yogurt for a balanced brunch.

Common Mistakes to Avoid

Overmixing the batter: This can make the bread tough and dense. Stir only until the flour disappears.
Not drying the berries: Excess moisture causes gumminess and can sink the fruit.
Pat them dry and toss with flour.
Cutting while hot: The loaf will crumble if sliced too soon. Let it cool to set the structure.
Wrong pan size: A smaller pan can cause overflow; a larger one can lead to a flat loaf. A standard 9×5-inch pan works best.
Skipping temperature checks: Ovens vary.
Start checking at 50 minutes and use a toothpick or instant-read thermometer. Aim for about 200–205°F (93–96°C) in the center.

Variations You Can Try

Strawberry-Lemon Poppy Seed: Add 1 tablespoon poppy seeds and increase lemon zest to 1 teaspoon. Finish with a lemon glaze.
Strawberry Almond: Swap 1/2 teaspoon of the vanilla for 1/2 teaspoon almond extract and sprinkle sliced almonds on top before baking.
Whole Wheat Twist: Replace 1/2 cup all-purpose flour with white whole wheat flour.
Add 1 tablespoon milk if the batter feels stiff.
Chocolate Chip Strawberry: Fold in 1/2 cup mini chocolate chips for a dessert-style loaf.
Cinnamon Crumble Topping: Mix 2 tablespoons cold butter, 1/4 cup flour, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Crumble over the batter before baking.
Dairy-Free: Use oil instead of butter and a thick dairy-free yogurt. Check the glaze with a plant-based milk.
Gluten-Free: Use a 1:1 gluten-free baking blend with xanthan gum.
Let the batter rest 10 minutes before baking to hydrate the starches.

Explore more irresistible bread recipes you won’t want to miss:

Raisin Bread

Orange Cranberry Bread

FAQ

Can I use frozen strawberries?

Yes, but keep them frozen until you dice and fold them into the batter. Don’t thaw—they’ll release too much liquid. Toss with flour and add 5–10 minutes to the bake time if needed.

Why did my strawberries sink?

Usually the batter was too thin or the berries were too wet.

Pat berries dry, toss with a little flour, and avoid overmixing. Make sure you’re using yogurt or sour cream for structure.

How do I know it’s fully baked?

Look for a golden top and dry edges. A toothpick should come out with a few moist crumbs, not wet batter.

An instant-read thermometer should read about 200–205°F (93–96°C) in the center.

Can I make muffins instead?

Yes. Divide the batter into a lined 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes, or until set and lightly golden.

What can I use instead of yogurt?

Sour cream works great. You can also use buttermilk, but reduce the lemon juice to 1 teaspoon and add 1 extra tablespoon flour to keep the batter thick.

Is the glaze necessary?

No.

The bread is flavorful on its own. The glaze adds sweetness and shine, but you can skip it or dust the cooled loaf with powdered sugar.

How should I slice it cleanly?

Let it cool completely, use a sharp serrated knife, and wipe the blade between slices. If glazed, wait until the glaze sets to avoid smearing.

In Conclusion

This strawberry bread is simple, bright, and brunch-ready.

It uses fresh berries and a few smart tricks for a tender crumb and even fruit distribution. Whether you glaze it or keep it plain, you’ll get a loaf that looks as good as it tastes. Brew some coffee, slice it thick, and enjoy the kind of homemade treat everyone comes back for.