Strawberry Loaf Cake with Zesty Lemon Glaze Recipe

This Strawberry Loaf Cake is sweet, moist and simple to make. Top with a lemon glaze for a delightful balance of flavors.

Strawberry Loaf Cake is perfect for breakfast, brunch, or an afternoon treat. Made with fresh strawberries, this quick bread comes together in under an hour and requires no rising. The crumb is tender and moist, and the lemon glaze adds a bright finishing touch.

If you prefer muffins, this same batter works beautifully for about 12 muffins baked at the same temperature for a shorter time. This recipe is simple, versatile, and a great way to showcase seasonal strawberries.

Ingredient Notes

Strawberries: Fresh strawberries are recommended for best texture and flavor. Frozen berries can be used if thawed and patted dry, then chopped and tossed in flour to prevent sinking. Avoid using more than 2 cups of berries, as too many will make the loaf overly moist and prone to collapsing.

Why You’ll LOVE It!
Great for a Quick Snack or Breakfast
Easy to Make: Minimal prep and basic pantry ingredients
Versatile: Swap the glaze, change the fruit, or make muffins

Instructions

Strawberry Bread

1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and set aside.
2. Dice fresh strawberries, removing stems. Toss the diced berries with 2 tablespoons of flour and set aside.
3. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 2 teaspoons salt. Set aside.
4. In a separate large bowl, combine ½ cup sugar, ¼ cup brown sugar, ⅔ cup milk, 1 egg, and 1½ teaspoons vanilla extract. Stir until just combined.
5. Add the dry ingredients to the wet ingredients and mix gently until just combined. Do not over-mix.
6. Fold the prepared strawberries into the batter, then pour the batter into the prepared loaf pan and smooth the top.
7. Bake on the center rack for 50–55 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
8. When cooled, top with the lemon glaze (recipe below) or drizzle as desired. Slice and serve.

Leftover Storage
Store leftover strawberry loaf cake in an airtight container at room temperature for up to 5 days. Leaving the loaf whole and slicing as you go helps it stay fresher longer.

Lemon Glaze

1. In a medium bowl, combine 2 cups powdered sugar, 1 oz softened cream cheese, 1 teaspoon vanilla extract, 2 tablespoons lemon juice, and the zest of 1 lemon.
2. Whisk until smooth, adding 1–2 tablespoons milk as needed to reach your preferred consistency. Use 1 tablespoon for a thicker, spreadable glaze; omit milk for an even thicker icing.

Freezing Quick Bread
To freeze, slice the loaf and wrap individual slices tightly in foil. Place wrapped slices in a freezer bag and store for up to 3 months. Thaw before serving and warm if desired.

Pro Tips

Toss in Flour: Coat diced strawberries with flour before folding them into the batter to prevent them from sinking to the bottom during baking.

Don’t Over-Mix: Mix the batter only until the ingredients are combined. Over-mixing develops gluten and can make the loaf dense instead of tender.

Recipe Variation
Turn this batter into about 12 muffins by dividing it among a muffin tin and baking at 350°F for 18–20 minutes.

FAQs

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Moist Strawberry Loaf Cake Recipe

This strawberry loaf is moist, fragrant, and easy to make. The lemon glaze adds a fresh finish.

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

Servings: 8

Calories: 341 kcal

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• ½ cup sugar
• ¼ cup brown sugar
• ⅔ cup milk
• 1 egg
• 1½ teaspoons vanilla extract

For the Strawberries

• 2 cups fresh strawberries, diced
• 2 tablespoons all-purpose flour (for tossing with strawberries)

For the Lemon Glaze

• 2 cups powdered sugar
• 1 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1–2 tablespoons milk (adjust for consistency)

Instructions

1. Preheat oven to 350°F and grease a 9×5 inch loaf pan.
2. Dice strawberries, toss with 2 tablespoons flour, and set aside.
3. Whisk together flour, baking powder, and salt in a medium bowl.
4. In a large bowl, mix sugars, milk, egg, and vanilla until just combined.
5. Fold dry ingredients into the wet mixture until just combined, then gently fold in the strawberries.
6. Pour batter into the prepared pan and bake 50–55 minutes, until golden and a toothpick comes out clean. Cool 10 minutes in the pan, then transfer to a wire rack.
7. When cool, spread or drizzle the lemon glaze over the loaf and serve.

Lemon Glaze

1. Combine glaze ingredients in a bowl and whisk until smooth. Add milk to reach desired drizzle or spreadable consistency.

Notes

Milk Note: Use about 1 tablespoon milk for a creamy glaze; omit for a thicker icing.

Glaze Yield: The glaze makes enough to cover the entire loaf; halve the recipe if you prefer just a light drizzle.

Storage: Keep leftover bread in an airtight container at room temperature for up to 5 days.

Freezing: Wrap individual slices tightly in foil, place in a freezer bag, and freeze up to 3 months. Thaw before serving.