This is the best Strawberry Loaf Cake recipe that’s super simple and perfect to make after a day of picking fresh in-season strawberries from a local strawberry patch (or picking up frozen strawberries from the grocery store!). This fresh strawberry bread is a wonderful dessert to have when you’re wanting an easy cake recipe to enjoy. It’s a pretty shade of pink and the glaze is sweet and irresistible.
Strawberry Loaf Cake
Oh my goodness, this Strawberry Loaf Cake is the best dense and moist dessert quick bread that tastes so incredible. It’s a family recipe that has been loved by so many over the years.
Making this Strawberry Quick Bread doesn’t dirty up the whole kitchen or take all day to make and bake, but it looks like one that you could have bought at the bakery!
Baking loaf cakes is a fun way to mix up the desserts variety in your baking. If you like this Strawberry Cake Loaf, you’ll love the Pistachio Cherry Bread too. It’s moist, dense, and super delish just like this dessert recipe.
Homemade Strawberry Loaf Cake with a yummy homemade strawberry glaze is a delicious dessert bread to enjoy all year long.
Why is it called a loaf cake?
Technically this is a Quick Bread Recipe, however it is very cake-like in flavor and texture. It’s not called a cake and it’s not a loaf of bread. It’s a cake made in a loaf pan, so I called it a loaf cake.
How to Make Strawberry Loaf Cake
You’ll need a 9x5-inch loaf pan for this recipe. You can use a regular loaf pan or a disposable pan.
• Gather the ingredients together. Spray the 9x5-inch loaf pan with non-stick baking spray and preheat the oven to 350°F.
• Combine flour, salt, baking powder, and sugar in a medium mixing bowl.
• In another larger bowl, add eggs, and stir in vanilla, oil, and greek yogurt.
• Mix together the wet ingredients thoroughly.
• Slowly add the dry ingredients into the bowl of wet ingredients and gently stir. Do not over mix.
• Toss the strawberries in 2 teaspoons of flour and carefully fold them into the batter.
• Pour the batter into the loaf pan and evenly spread it using the back of the spoon.
• Bake the loaf for about 60 minutes or until a toothpick inserted into the middle comes out clean.
• Once you’ve baked it, allow it to cool in the pan for 10 minutes, then use a butter knife to loosen the edges of the cake loaf and turn the pan upside down to remove it from the baking pan onto a wire rack to cool.
• While it’s cooling, gather together the strawberry glaze ingredients.
• Gently mash the strawberries in a small bowl.
• Mix the strawberries with the cream and powdered sugar. You want it to be a thick, barely pourable consistency.
• When your cake is cooled, pour the glaze onto the top, and use a spatula to spread it evenly over the Strawberry cake.
• Slice and serve the cake loaf immediately.
Why did my strawberries sink to the bottom of the loaf batter?
• If you’re using large pieces of strawberries and don’t toss them in flour, they will just sink to the bottom of the batter.
• Before adding the fresh strawberries into the batter, toss them in flour real quick to help coat them and keep them suspended throughout the batter and not sunk at the bottom.
What to Serve With Strawberry Cake
Strawberry Loaf Cake would look amazing on a dessert table next to some other quick breads, and other baked treats like Chocolate Chip Streusel Muffins, Apple Cider Bread and even Lemon Yogurt Muffins.
More Delicious Cake and Quick Bread Recipes
Easy Lemon Snack Cake
Brown Butter Bundt Cake
Classic Banana Bread
Hard Apple Cider Bread
Strawberry Loaf Cake Tips and Variations
- Don’t forget to toss the berries in flour.
- Make sure the loaf cake fully cools down before putting your glaze on, otherwise you’ll have a melted sticky mess.
- If you are going to use frozen berries, thaw them first on paper towels to get out any extra moisture.
- You can use other berries in the cake, even the glaze.
- Add some chopped nuts to the bread
- If your glaze isn’t spreading well, or is too thick, you can add a teaspoon of cream at a time until it gets to your desired consistency.
- You can swap the vanilla extract for almond extract if you desire.
How to Store Strawberry Dessert
- Store the Strawberry Loaf Cake slices in the refrigerator.
- Either place leftovers on a plate and wrap tightly with plastic wrap or place the leftovers in an airtight container. Leftover cake will keep for 3-5 days.
- You don’t want to store leftover bread on the counter at room temperature because of the cream and fruit in the bread and sweet glaze.
If you make this delicious Strawberry Quick Bread recipe, please let me know. You can leave a comment below with a star rating. I would like to know how you liked it!
Strawberry Loaf Cake
Equipment
- 9x5 loaf pan
- 2 small, 1 medium and 1 large Mixing Bowl
Ingredients
- 1 ½ cups All-Purpose Flour
- ¼ teaspoon Salt
- 2 teaspoons Baking Powder
- 1 cup Granulated Sugar
- 3 large Eggs
- 1 cup Vanilla Greek Yogurt
- 1 teaspoon Vanilla Extract
- ½ cup Vegetable Oil, I use light olive oil or canola
- 1 cup Diced Strawberries
- 2 teaspoons All-Purpose Flour
Glaze
- 2 large Strawberries
- 1 Tablespoon Heavy Cream
- ½ cup Powdered Sugar
Instructions
- Preheat oven to 350ºF, and spray a 9"x5" loaf pan well with non-stick spray.
- In a medium bowl, combine flour, salt, baking powder, and sugar.
- In a larger bowl, beat eggs, and stir in greek yogurt, vanilla, and oil.
- Add dry ingredient mixture to wet ingredients, and stir gently to combine. Don't over mix!
- In a small bowl, toss strawberries with 2 teaspoons of flour, and gently fold into batter.
- Pour batter into loaf pan, and spread evenly with back of a spoon.
- Bake for approximately 60 minutes - a toothpick inserted into middle should come out clean when done.
- Allow cake to cool in pan for about 10-15 minutes, then loosen edges with a butter knife, turn pan upside down, and remove loaf from pan.
- Cool on a wire rack.
Prepare the Glaze
- Mash the strawberries slightly in a small bowl.
- Beat strawberries together with cream and powdered sugar, adding more if necessary to create a barely pourable consistency.
- When cake is completely cooled, pour glaze onto the top, and use a spatula to spread evenly.
- Slice and serve immediately, or store in an airtight container in the fridge for up to 5 days
Notes
- Make sure the loaf cake fully cools down before putting your glaze on, otherwise you’ll have a melted sticky mess.
- If you are going to use frozen berries, thaw them first on paper towels to get out any extra moisture.
- You can use other berries in the cake, even the glaze.
- Add some chopped nuts to the bread.
- If your glaze isn’t spreading well, or is too thick, you can add a teaspoon of cream at a time until it gets to your desired consistency.
- You can swap the vanilla extract for almond extract if you desire.
Darlene Balsdon says
Going to make it today