Strawberry Bread with juicy, fresh strawberries and sweet lemon glaze is an incredibly soft and moist quick bread and the perfect way to get a bright, fresh taste of strawberry season any time of year.
Strawberry Bread with lemon glaze is super soft and moist, like cake, and positively bursting with fresh berries and bright lemon flavor. It's a delicious way to use up an abundance of strawberries during strawberry season and it freezes beautifully for a taste of summer any time of year.
Be sure to try Blueberry Pumpkin Bread and Zucchini Banana Bread from my other recipe site, Midwestern HomeLife, next!
❤️You're Going to Love This
- Fresh strawberry bread recipe that's soft and tender, like cake
- Great bread to make ahead -- it tastes better the next day!
- Easy quick bread recipe that stirs together in minutes with simple ingredients
- Bright fresh flavors of juicy strawberries and tangy lemon scream summer
🍓Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Fresh lemons. Use fresh lemon juice and zest for the brightest, freshest flavor. Depending on their size, you'll need 3-4 lemons for the bread and glaze.
- Plain Greek yogurt. Greek yogurt adds moisture and makes the bread soft and tender. I use low-fat 2% Fage Greek yogurt. Try vanilla or lemon Greek yogurt for more flavor. Or substitute the Greek yogurt with sour cream.
- Ripe strawberries. For the best strawberry flavor, look for firm, shiny strawberries with bright red color that goes all the way to the top -- under the green c
🥣How to Make Strawberry Bread
Step 1: Cream butter and sugar in a large bowl. Mix in the eggs, then the lemon juice, lemon zest, extracts, and Greek yogurt.
Step 2: Sift in the dry ingredients (or whisk them together in a separate bowl). Stir the flour mixture into the wet ingredients until just combined. Gently fold in the strawberries.
Step 3: Spoon the strawberry bread batter into a 9 x 5-inch loaf pan lined with parchment paper and smooth out the top. Bake in preheated oven at 350 degrees for 50-60 minutes or until a toothpick inserted into the center comes out clean. The internal temperature on a digital thermometer should read 200-205.
Step 4: Let the bread cool in the baking pan for 60 minutes, then transfer to a wire rack to cool completely.
Stir glaze together and drizzle over the cooled bread.
👉Top Tip: check the baking time early to make sure it doesn't overbake.
☑️Tips
- To get the most juice from your lemons, roll them on the counter or microwave them for about 30 seconds before juicing.
- Use room temperature ingredients -- butter, eggs, and Greek yogurt -- for the smoothest batter that mixes together easily.
- Pat the cut strawberries with a paper towel to absorb any excess moisture.
🎁Storage
- Store glazed strawberry quick bread in an airtight container in the refrigerator for up to one week.
- Freeze unglazed strawberry loaf tightly wrapped in plastic wrap and sealed in a freezer bag for up to 3 months. Thaw in the refrigerator and glaze.
📅Make Ahead
Strawberry bread is a great make-ahead recipe -- it always tastes best the next day!
❓FAQs
I don't recommend frozen strawberries. They contain a lot of moisture and can make the bread mushy.
Strawberry quick bread is done when the top is golden brown and a toothpick inserted into the center comes back clean. The internal temperature on a digital thermometer should read 200-205 degrees f.
🎆More Strawberry Desserts
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📖 Recipe
Strawberry Bread
Ingredients
Strawberry Bread
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup fresh lemon juice
- zest of 2 lemons (or however many lemons you needed for the juice)
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 cup lowfat Greek yogurt I used 2% Fage
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups chopped strawberries
Lemon Powdered Sugar Glaze
- 1 cup powdered sugar
- zest of one lemon
- 1 tablespoon melted butter
- 2-3 tablespoons fresh lemon juice
Instructions
Make the Strawberry Bread
- Preheat the oven to 350. Line a 9 x 5 loaf pan with parchment paper.
- Wash, hull, and cut strawberries into small pieces. Pat dry with paper towels.
- In a large bowl, cream the butter and sugar until fluffy, about 5 minutes. Mix in the eggs. Add the lemon juice, lemon zest, extracts, and Greek yogurt until well combined.
- Sift in the flour, salt, baking powder, and baking soda. Use a sturdy wooden spoon to stir until just combined. Gently fold in the strawberries.
- Spoon the batter into the prepared pan and smooth out the top with a knife. Bake for 50-60 minutes or until golden brown and a toothpick inserted into the center comes out clean with moist crumbs.
- Cool the bread in the pan on a wire rack for 60 minutes. Remove the bread from the pan and let it cool completely on the wire rack.
Make the Lemon Glaze
- Place the powdered sugar in a small bowl with the lemon zest and melted butter. Stir in the lemon juice a little at a time until it reaches a drizzling consistency. Drizzle the glaze over the bread and let it set.
Notes
- To get the most juice from your lemons, roll them on the counter or microwave them for about 30 seconds before juicing.
- Use room temperature ingredients -- butter, eggs, and Greek yogurt -- for the smoothest batter that mixes together easily.
- Pat the cut strawberries with a paper towel to absorb any excess moisture.
- Check on the baking time early so it doesn't overbake.
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