Fresh Strawberry Bread

This amazing Fresh Strawberry Bread Recipe is a keeper! Soft and moist, topped with a sweet strawberry cream cheese icing, it’s the perfect for breakfast, a snack, or even dessert! 

Make sure to try my Strawberry Pound Cake recipe too!

Fresh Strawberry Bread sliced

This recipe was originally published in 2014. The recipe and the photos have been updated in 2021.

Fresh Strawberry Bread Is Moist, Sweet, and Delicious!

Strawberry Bread is a HUGE favorite in my house! Somehow it seems more special than banana bread, but it’s just as easy and perfectly delicious! Plus, it’s basically a cake that we call bread, so you’ll feel fine about eating it for breakfast. At least that’s the rationalization I use when I’m slicing a piece at 7:00 am.

Soft, moist quick bread is loaded with fresh strawberries and topped with a sweet strawberry cream cheese icing. This can be made relatively quickly and can be enjoyed warm or at room temperature!

bread loaf on a cooling rack

How To Make Strawberry Bread

This is a Quick Bread recipe that doesn’t require yeast, much like banana bread! All you need are a few simple ingredients, a loaf pan, and you’ll have a loaf of Strawberry Bread in about an hour!

Ingredients:

  • strawberries
  • flour
  • butter
  • granulated sugar
  • eggs
  • vanilla extract
  • baking powder
  • kosher salt
  • milk

Can You Use Frozen Strawberries?

Yes you can! You will need to thaw out the strawberries, pat them dry and then chop them up!

Tips On Making Strawberry Bread:

  1. Coat the strawberries in a little flour, this will help prevent the strawberries from sinking to the bottom!
  2. You can line the baking pan with parchment paper instead of just greasing the pan. This will help removing the bread from the pan even easier. I recommend coating the pan with nonstick spray first, then cutting a piece of parchment paper into a strip that covers the bottom and up the two long ends of the pan (which makes it easier to lift out). Place the parchment into the pan and then coat everything again with more spray!
  3. Turn the pan halfway through baking to make sure it bakes evenly!
strawberry icing drizzled onto a loaf cake

Do You Have To Top This With Icing?

Nope you don’t have to at all! Coating this with icing is just an extra step to make it even more special! The Strawberry Cream Cheese icing is absolutely amazing! Plus, it’s only 3 ingredients!

  • pureed strawberries
  • cream cheese
  • powdered sugar

Can You Freeze Strawberry Bread?

Yes you absolutely can! Just wrap it in plastic wrap really well, wrap it again in foil and then freeze it for up to 30 days for best freshness!

Quick Bread made with fresh strawberries sliced on a plate with icing

Here Are More Strawberry Recipes You Will Love:

 

Print

Strawberry Bread

  • Author: Cookies & Cups
  • Prep Time Prep Time: 15 minutes
  • Cook Time Cook Time: 50 minutes
  • Total Time Total Time: 1 hour 5 minutes
  • Yield Yield: serves 10 1x
  • Category Category: Bread
  • Method Method: Oven
  • Cuisine Cuisine: Breakfast

Description:

This fresh strawberry bread is the perfect springtime recipe!


Ingredients:

  • 1 cup chopped strawberries
  • 2 tablespoons flour
  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup milk
  • 1 3/4 cups all purpose flour

Icing

  • 1/4 cup pureed strawberries
  • 1/4 cup (2 – ounces) cream cheese, room temperature
  • 1 cup powdered sugar

Instructions

  1. Bread: Preheat oven to 350°F. Coat a 9×5 loaf pan with nonstick spray, set aside.
  2. In a medium bowl mix the chopped strawberries and 2 tablespoons flour, coating strawberries completely. Set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together until light and fluffy, 1-2 minutes. Add in eggs and vanilla and mix until combined evenly, scraping sides, as necessary.
  4. Add in baking powder and salt and continue to mix.
  5. Turn the mixer to low and add in flour and milk alternately, beginning and ending with flour, mix until batter is just smooth.
  6. Fold in the strawberries and pour the batter into the prepared pan.
  7. Bake for 45-50 minutes, until center is set and toothpick comes out clean.
  8. Allow to cool in pan for 10 minutes and then remove from pan and cool on a wire rack.
  9. Icing: Mix the pureed strawberries, cream cheese and powdered sugar together in a medium bowl until smooth. Spread or pipe on top of the bread, allowing it to drip down the sides.

Notes:

store in the refrigerator, airtight for up to 3 days.

freeze for up to 30 days

Keywords:: cookies and cups, strawberry bread, quick bread, strawberries

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Lore Boydsam
July 11, 2021 1:35 am

Please give your recipe for strawberry puree—I have so many variations. I simply would appreciate a definitive recipe. Please advise me. Thank you

July 10, 2021 1:11 am

I have been on this darned computer for more time than I care to admit attempting to receive one consistent answer to the following: how many strawberries are needed to make 1/4 cup strawberry puree? I do not expect a “written in stone” answer ( I assume the number will depend on the individual strawberry size) I truly want to make your recipe, but darned if I can find one answer to my query. I would greatly appreciate a response. I must add, I did read your recipe (I’m sure I probably missed the amount /number of strawberries needed to… Read more »

Mary Burchett
May 26, 2021 11:34 am

Do you have a strawberry bread recipe using came mix.

D D
May 13, 2021 9:45 am

Went strawberry picking for Mother’s Day so trying this recipe out today. Do you use salted or unsalted butter? Thanks!

Akshita
February 16, 2015 4:31 am

This looks absolutely delicious!! But I dont eat egg! Is there an eggless receipe? Looking forward to here from yu! Thank you in advance????

Nimisha
February 15, 2015 6:40 pm

Hi
Lovely recipe and perfect photos of steps as well. I am a vegetarian so is there a way I can make this without eggs? Need your expert advise.

Isabella V.
February 12, 2015 5:57 pm

Hi Shelly:
Thank you for this recipe. .. I’m baking as I write and the kitchen smells sooo good. I’ve no doubt that this will become a new part to my Valentines Day traditions 😉

Maegan
February 8, 2015 6:24 pm

How much flour actually goes in the batter?

Joanne S.
February 7, 2015 10:13 am

Could I use any berrys with this recipe

Khyla
July 1, 2014 4:12 pm

Does this loaf freeze well?

Lisa
April 23, 2014 10:54 pm

What type of flour? self purpose? Thanks for sharing

ruth
April 17, 2014 9:59 pm

soooo good!

March 17, 2014 4:30 pm

……pretty everything..in your photos……..have you ever used frozen strawberries ?

Lisa C
March 10, 2014 10:04 pm

I made this Sunday,so good! It wasn’t too sweet,like a cake might be,but not a true ‘bread’..kind of a cross between, which was what I was looking for. For the glaze,I just made a simple one of powdered sugar and a little milk,poked holes in top of the bread while still warm and poured the glaze over. I wanted to make the glaze recipe you had on here,it sounds wonderful,but didn’t have cream cheese. Again this is a great recipe,thanks so much for posting it.

Lisa C
March 7, 2014 11:48 am

Your puppy is adorable! We have a dachshund so know how much we all love our dog babies.I am going to make this bread this weekend,have to go shopping for fresh strawberries.Also I adore your sofa as I love pink roses! Unfortunately have never found one in a furniture store,so I finally settled on a different one which I like also but,one day!, lol. Thanks so much for posting this yummy looking recipe,I love baking and always searching for new recipes,this one looks like a keeper.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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