This strawberry bread is an easy, one-bowl, moist cake made with fresh strawberries and lemon. It is finished with a sweet, glossy strawberry glaze.
Have ripe strawberries you want to use up? This strawberry loaf is the perfect solution! It features freshly diced strawberries gently folded into a signature, one-bowl oil-based batter that stays moist for days.
Using vegetable oil instead of butter ensures this strawberry bread remains incredibly soft and tender. It’s one of my favorite quick bread recipes to bake during spring and summer when berries are at their peak.
Topped with a fresh strawberry glaze, this sweet and moist bread is impossible to stop at just one slice.
For more strawberry desserts, check out my strawberry danish, strawberry shortcake cake, fresh strawberry sheet cake, and strawberry crumble cake.
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Why this recipe works
- Ultimate Moisture: Unlike butter-based cakes that can dry out, this recipe uses vegetable oil. This keeps the crumb incredibly soft and moist for days, even after refrigeration.
- No-Sink Strawberries: I use a specific batter consistency and dicing technique to ensure the fresh strawberries stay suspended throughout the loaf rather than sinking to the bottom.
- One-Bowl Simplicity: You don’t need a stand mixer or any fancy equipment. This entire batter is whisked together in one bowl, making prep and cleanup fast and easy.
- The Strawberry Glaze: Using a fresh strawberry reduction or juice in the glaze provides a double hit of fruit flavor and a beautiful, naturally pink professional finish.
- Versatile & Freezer-Friendly: This bread is sturdy enough to slice perfectly for breakfast or a snack, and it freezes beautifully for long-term meal prep.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Fresh Strawberries: The star of the show! Use ripe, firm strawberries for the best flavor. Dicing them into small, uniform pieces ensures you get fruit in every single bite without making the bread soggy.
Vegetable Oil: This is the secret to a moist strawberry bread. Oil stays liquid at room temperature, which keeps the crumb much softer and more tender than butter-based recipes.
Granulated Sugar: Provides sweetness and helps the bread achieve those perfectly golden-brown, slightly crisp edges.
Large Eggs: Act as the binding agent and provide the necessary structure for the loaf to rise and hold the weight of the fresh fruit.
Whole Milk: Adds richness to the batter and helps create a soft, bakery-style crumb.
Pure Vanilla Extract: Enhances the natural sweetness of the berries and adds a professional depth of flavor.
All-Purpose Flour: The foundation of the bread. It provides the perfect amount of protein to support the strawberries while keeping the texture light.
Baking Powder & Baking Soda: A dual leavening system that ensures your loaf gets a high, beautiful rise and a light, airy texture.
Fine Sea Salt: A pinch is essential to balance the sugar and make the bright strawberry flavor pop.
Fresh Strawberry Glaze: A simple mix of powdered sugar and fresh strawberry juice (or puree) creates a vibrant, naturally pink finish that takes this loaf to the next level.
Instructions
Preheat your oven to 180°C (350°F). Grease a standard 9x5-inch loaf pan with butter or cooking spray, and line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together the vegetable oil, granulated sugar, eggs, whole milk, and vanilla extract until the mixture is smooth and well combined.
Sift the all-purpose flour, baking powder, cinnamon, baking soda, and salt directly into the wet ingredients.
Using a spatula, gently fold the dry ingredients into the wet mixture. Stop mixing as soon as you see no more streaks of flour. Overmixing at this stage will develop too much gluten, making the bread tough instead of tender.
Gently fold in the diced strawberries.
Expert Tip: Toss the berries in a teaspoon of flour before adding them to the batter; this prevents them from sinking to the bottom of the loaf.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
Make the strawberry glaze
In a small bowl, whisk the powdered sugar, vanilla, and 1 tablespoon of milk until a thick paste forms.
Gently fold in the finely chopped strawberries. The moisture from the fresh fruit will naturally thin the glaze out.
Adjust Consistency: If the glaze is still too thick to drizzle, add the remaining milk half a teaspoon at a time.
Pour over the cooled bread. The chopped strawberries will settle beautifully on top for a professional, "bakery-style" finish.
Expert Tips
- Don't Overmix the Batter: This is the golden rule for quick breads. Once you add the dry ingredients to the wet, fold them in gently with a spatula just until the flour streaks disappear. Overmixing develops gluten, which leads to a tough, rubbery loaf instead of a tender crumb.
- Toss Berries in Flour: Before adding your diced strawberries to the batter, toss them in 1–2 teaspoons of flour. This light coating helps the fruit "grip" the batter so the strawberries stay evenly distributed throughout the bread instead of sinking to the bottom.
- Use Room Temperature Ingredients: Make sure your milk and eggs are at room temperature. This allows the ingredients to emulsify properly, creating a smoother, more uniform batter that rises better in the oven.
- The "Clean Toothpick" Test: Since fresh strawberries release moisture as they bake, the center can take a while to set. Test the bread by inserting a skewer into the thickest part of the loaf; it should come out clean or with just a few moist crumbs.
- Cool Completely Before Glazing: If you apply the glaze while the bread is even slightly warm, the milk and sugar will melt and soak into the bread. For those beautiful "bakery-style" drips, wait until the loaf is stone-cold.
Troubleshooting
Why did my strawberries sink to the bottom?
- The Cause: Either the strawberries were too large/heavy, or the batter was overmixed and became too thin to support the fruit.
- The Fix: Dice the strawberries into small, uniform pieces (about ¼ inch) and use the flour-tossing tip mentioned above.
Why is my strawberry bread soggy in the middle?
- The Cause: This usually happens if there is too much moisture from the berries or if the oven temperature was too high, causing the outside to brown before the middle could bake through.
- The Fix: Ensure you are measuring your flour by weight (grams) rather than volume. Also, avoid using frozen strawberries, as they release significantly more water than fresh ones.
Why didn't my bread rise or have a "crack" on top?
- The Cause: Your baking powder or baking soda might be expired, or the oven wasn't fully preheated.
- The Fix: Always check the freshness of your leavening agents. That classic "crack" on top is a sign of a perfect rise—ensure your oven is at a true 180°C (350°F) using an oven thermometer.
The glaze is too runny or too thick.
- The Cause: The ratio of milk to powdered sugar is off, or the strawberries released extra juice into the glaze.
- The Fix: If it’s too runny, whisk in more powdered sugar one tablespoon at a time. If it's too thick, add milk half a teaspoon at a time until it reaches a "honey-like" drizzling consistency.
Faq's
While fresh strawberries are recommended for the best texture, you can use frozen. Do not thaw them before adding to the batter, as they will bleed excess moisture and turn the bread purple.
Note that frozen berries may increase the baking time by 5–10 minutes.
This usually happens if the strawberries are over-mixed into the batter, causing them to crush and bleed their juice. To keep the bread golden and bright, gently fold the berries in at the very end using a spatula.
Yes! Pour the batter into a lined muffin tin, filling each cup about ¾ full. Bake at 180°C (350°F) for 20–25 minutes, or until a toothpick comes out clean.
Storing
Room Temperature: If unglazed, store in an airtight container for up to 2 days.
In the Fridge (Recommended): Because of the fresh strawberries and milk in the glaze, this bread is best stored in the refrigerator. Keep it in an airtight container for up to 5 days.
Freezing
Freeze Without Glaze: For the best results, freeze the bread unglazed. The moisture in the fresh strawberry glaze doesn't freeze well and can make the top of the loaf soggy upon thawing.
The Double-Wrap Method: Wrap the loaf tightly in plastic wrap, then cover with a layer of aluminum foil. This dual layer protects the bread from absorbing "freezer smells" and keeps the crumb moist.
Freeze Individual Slices: To enjoy a quick snack later, slice the bread first and wrap each slice in plastic wrap before placing them all in a freezer-safe Ziploc bag.
Storage Time: This bread will stay fresh in the freezer for up to 3 months.
Substitutions
The Flour: You can easily make this gluten-free by swapping the all-purpose flour for a 1:1 Gluten-Free Flour Blend. Ensure your blend contains Xanthan Gum to maintain that perfect, soft structure and prevent crumbling.
The Sugar: Swap granulated sugar for cane sugar or coconut sugar. Note that coconut sugar will give the loaf a deeper, caramel-like color.
The Milk: To make this Dairy-Free, use oat milk or almond milk in both the batter and the glaze.
The Fruit: If you’re out of strawberries, this base recipe is excellent for blueberries, raspberries, or even diced cherries.
Variations
Lemon Strawberry: Add 1 tablespoon lemon zest to the batter and swap the glaze milk for lemon juice.
Chocolate Chip: Fold in ½ cup of mini dark chocolate chips for a "berries and cream" flavor.
Strawberry Crunch: Top with a simple flour/butter/sugar crumble before baking for extra texture.
Cheesecake Swirl: Swirl a mixture of 4oz cream cheese, 1 egg, and 2 tablespoon sugar into the batter.
Mixed Berry: Swap half the strawberries for blueberries or raspberries for a "forest fruit" loaf.
Equipment
- 9x5 Loaf Pan: The standard size for the perfect rise.
- Large Mixing Bowl: For combining wet and dry ingredients.
- Whisk & Rubber Spatula: For emulsifying and gentle folding.
- Fine-Mesh Sifter: For a lump-free crumb and smooth glaze.
- Wire Cooling Rack: To prevent the bottom from getting soggy.
- Parchment Paper: For easy, "no-stick" removal.
More Strawberry Desserts
- Strawberry Cheesecake Cookies: Soft, chewy, and loaded with fresh berries and a creamy cheesecake center.
- Strawberry Cinnamon Rolls: The ultimate gooey treat made with homemade strawberry filling and a vibrant strawberry cream cheese icing.
- Easy Strawberry Compote: Ready in 20 minutes! This is the best way to use up ripe strawberries for topping pancakes, yogurt, or cake.
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📖 Recipe
Moist Strawberry Bread (One Bowl)
Ingredients
- ¾ cup Granulated sugar
- 1 Egg
- ⅓ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- ½ cup Vegetable oil
- 1 teaspoon Lemon zest
- ¾ cup Milk
- ⅓ teaspoon Cinnamon
- 2 cups Flour
- 2 teaspoon Baking powder
- 2 cups Strawberries chopped
Strawberry glaze
- ⅓ cup Strawberries
- 1 ½ cups Powdered sugar
- ½ teaspoon Vanilla extract
- 1-2 tablespoon Milk
Instructions
- Preheat your oven to 180°C (350°F). Grease a standard 9x5-inch loaf pan with butter or cooking spray, and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, whisk together the vegetable oil, granulated sugar, eggs, whole milk, and vanilla extract until the mixture is smooth and well combined.
- Sift the all-purpose flour, baking powder, cinnamon, baking soda, and salt directly into the wet ingredients.
- Using a spatula, gently fold the dry ingredients into the wet mixture. Stop mixing as soon as you see no more streaks of flour. Overmixing at this stage will develop too much gluten, making the bread tough instead of tender.
- Gently fold in the diced strawberries.
- Expert Tip: Toss the berries in a teaspoon of flour before adding them to the batter; this prevents them from sinking to the bottom of the loaf.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
Make the strawberry glaze
- In a small bowl, whisk the powdered sugar, vanilla, and 1 tablespoon of milk until a thick paste forms.
- Gently fold in the finely chopped strawberries. The moisture from the fresh fruit will naturally thin the glaze out.
- Adjust Consistency: If the glaze is still too thick to drizzle, add the remaining milk half a teaspoon at a time.
- Pour over the cooled bread. The chopped strawberries will settle beautifully on top for a professional, "bakery-style" finish.
Notes
- Don't Overmix the Batter: This is the golden rule for quick breads. Once you add the dry ingredients to the wet, fold them in gently with a spatula just until the flour streaks disappear. Overmixing develops gluten, which leads to a tough, rubbery loaf instead of a tender crumb.
- Toss Berries in Flour: Before adding your diced strawberries to the batter, toss them in 1–2 teaspoons of flour. This light coating helps the fruit "grip" the batter so the strawberries stay evenly distributed throughout the bread instead of sinking to the bottom.
- Use Room Temperature Ingredients: Make sure your milk and eggs are at room temperature. This allows the ingredients to emulsify properly, creating a smoother, more uniform batter that rises better in the oven.
- The "Clean Toothpick" Test: Since fresh strawberries release moisture as they bake, the center can take a while to set. Test the bread by inserting a skewer into the thickest part of the loaf; it should come out clean or with just a few moist crumbs.
- Cool Completely Before Glazing: If you apply the glaze while the bread is even slightly warm, the milk and sugar will melt and soak into the bread. For those beautiful "bakery-style" drips, wait until the loaf is stone-cold.
Molly says
What I used to make it dietary friendly for me:
- nonfat Greek yogurt instead of oil
- Swerve sweeteners
- nonalcoholic vanilla paste
- coconut flour
- vanilla oat milk
Fantastic!!
michaelvente says
very tasty and moist. i will keep this recipe as it easy to use as is.
Ashley says
I made this today. I had a bunch of strawberries I needed to use up before they went completely bad. I had enough to do 2 loaves of bread actually. I didn't do the topping (not a super fan of super sweet topping). But the bread came out perfect and moist, such a great flavor. Thank you for sharing the recipe.