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.
For more fresh strawberry desserts, try Strawberry Ricotta Cake, Strawberry Banana Pudding, and No-Bake Strawberry Blueberry Pie.
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.
For more summer baking ideas, try my 2-Ingredient Peach Angel Food Cake, White Chocolate Raspberry Blondies, and Blueberry Pumpkin Bread or my friend's Strawberry Muffins!
❤️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 cap.
🥣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.
Enjoy with a refreshing glass of Strawberry Limeade.
👉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
💌Let's Stay in Touch
Follow Midwestern Holidays on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!
📖 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.
Leave a Reply