Deliciously Moist Strawberry Loaf Cake with Zesty Lemon Glaze: Your New Favorite Quick Bread

Indulge in this irresistibly sweet, perfectly moist, and incredibly simple-to-make Strawberry Loaf Cake. Crowned with a bright and tangy lemon glaze, it creates a flavor combination that’s simply divine.

There’s nothing quite like the comforting aroma of a freshly baked quick bread wafting through your home. This delightful Strawberry Loaf Cake is a true testament to that, offering a perfect treat for any time of day. Whether you’re looking for a sweet start to your morning, a satisfying afternoon pick-me-up, or a light dessert, this strawberry bread fits the bill beautifully. Made with an abundance of vibrant, fresh strawberries, it’s a celebration of seasonal flavors that comes together in under an hour, with absolutely no rising time required. It’s truly a quick bread in every sense of the word, making it an ideal choice for busy bakers or anyone craving a homemade delight without the long wait.

As soon as strawberry season arrives, this recipe becomes a cherished tradition in my kitchen. The natural sweetness of the berries, combined with the moist crumb of the cake, makes it an absolute family favorite that is always devoured with enthusiasm. The best part? The versatility of this recipe is incredible! If you find yourself leaning more towards muffins, you can easily adapt this very same batter to create a batch of irresistible strawberry muffins. It’s a simple swap that delivers equally delicious results. I genuinely hope you and your loved ones enjoy making and savoring this wonderfully simple and flavorful strawberry bread recipe as much as we do!

Why You’ll LOVE This Strawberry Loaf Cake

Perfect for Any Occasion: A Great Quick Snack or Breakfast Option
Effortlessly Easy to Make: Minimal Prep Work & Basic Pantry Staples
Incredibly Versatile: Customize the Glaze, Swap the Fruit, or Transform into Muffins

This Strawberry Loaf Cake isn’t just a recipe; it’s a promise of effortless deliciousness. Here’s why it will quickly become a cherished favorite in your baking repertoire:

• A Versatile Treat for Any Time: Imagine starting your day with a slice alongside your morning coffee, or unwinding in the afternoon with a tender piece and a cup of tea. It’s equally wonderful as a grab-and-go snack or a simple, elegant dessert. Its comforting sweetness and fruitiness make it a crowd-pleaser for any meal or moment.
• Simplicity at Its Best: Forget complicated techniques or obscure ingredients. This recipe is designed for ease. With straightforward instructions and basic ingredients you likely already have on hand, it’s perfect for both novice bakers and seasoned pros looking for a quick and reliable bake. The minimal prep time means you’ll be enjoying your fresh loaf in no time!
• Endless Customization Opportunities: While the lemon glaze is a classic pairing, feel free to get creative! A simple vanilla glaze, a dusting of powdered sugar, or even a cream cheese frosting would be equally delightful. Don’t limit yourself to strawberries either – think blueberries, raspberries, or mixed berries for a different fruit experience. And as mentioned, the batter is perfectly suited for making individual strawberry muffins, offering another fantastic way to enjoy this recipe.

Ingredient Notes for Perfect Strawberry Bread

Achieving the perfect texture and flavor in your Strawberry Loaf Cake starts with understanding your ingredients. Here are some key notes to ensure your quick bread turns out wonderfully every time:

• Strawberries: Fresh vs. Frozen: For the most vibrant flavor and ideal texture, I highly recommend using fresh strawberries. Their natural sweetness and firm texture contribute beautifully to the loaf. If fresh berries aren’t available, frozen strawberries can certainly be used in quick bread. However, it’s crucial to let them thaw completely first. Once thawed, drain any excess liquid, chop them, and then toss them in a tablespoon or two of flour just as you would with fresh berries. This flour coating helps prevent the berries from sinking to the bottom of the pan and also absorbs some of the extra moisture released during baking, ensuring your loaf isn’t overly wet. For optimal results, avoid exceeding 2 cups of strawberries. Too many berries can introduce excessive moisture, leading to a loaf that might not hold its structure well or could be gummy.
• All-Purpose Flour: The backbone of most quick breads, all-purpose flour provides the structure for our loaf. Sifting it with other dry ingredients helps to ensure a light and airy texture.
• Baking Powder: This is our primary leavening agent, responsible for the “quick” in quick bread. It reacts with moisture and heat to create carbon dioxide bubbles, giving the loaf its rise without the need for yeast or extensive proofing. Ensure your baking powder is fresh for best results.
• Sea Salt: A small amount of salt enhances all the other flavors in the bread, balancing the sweetness and making the strawberry notes pop.
• Sugars (Granulated & Brown): We use a combination of granulated sugar for sweetness and a fine crumb, and brown sugar which contributes additional moisture, a subtle caramel note, and a wonderfully tender texture.
• Milk: Any type of milk (dairy or non-dairy) will work here to add moisture and richness to the batter, contributing to the loaf’s tender crumb.
• Egg: The egg acts as a binder, providing structure and richness. It helps to emulsify the batter and gives the loaf a slightly richer color.
• Vanilla Extract: A touch of vanilla extract is essential for adding a warm, aromatic depth of flavor that complements the strawberries beautifully. Use good quality vanilla for the best taste.

Instructions for Your Perfect Strawberry Loaf Cake

Follow these step-by-step instructions carefully to bake a beautifully moist and flavorful Strawberry Loaf Cake that everyone will adore.

Preparing the Strawberry Bread

1. Prepare Your Pan and Oven: Begin by preheating your oven to 350 degrees F (175 degrees C). Thoroughly grease a 9×5 inch bread pan with butter or baking spray to ensure your loaf releases easily. Set the prepared pan aside.
2. Prepare the Strawberries: Wash your fresh strawberries thoroughly, remove the green stems, and dice them into small, even pieces. In a small bowl, toss the diced strawberries with 2 tablespoons of all-purpose flour. This crucial step helps prevent the berries from sinking to the bottom during baking and ensures they are evenly distributed throughout the loaf, while also managing their moisture. Set aside.
3. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 2 teaspoons of sea salt until thoroughly combined. This ensures the leavening agent and salt are evenly distributed throughout the dry mixture. Set this bowl aside.
4. Combine Wet Ingredients: In a separate, larger bowl, combine the ½ cup granulated sugar, ¼ cup brown sugar, ⅔ cup milk, 1 large egg, and 1 ½ teaspoons of vanilla extract. Stir these ingredients together gently using a spoon or a hand mixer on low speed until they are just combined and smooth. Avoid overmixing at this stage.
5. Marry Wet and Dry: Gradually add the dry ingredients mixture into the wet ingredients bowl. Stir gently with a spatula or wooden spoon until the flour streaks have just disappeared. It’s absolutely vital not to over-mix the batter; over-mixing can develop the gluten in the flour too much, leading to a tough, dry loaf. A few small lumps are perfectly fine.
6. Fold in Strawberries: Once your batter is just combined, gently fold in the prepared, floured strawberries. Use a light hand to ensure the berries are distributed without crushing them or overworking the batter.
7. Bake the Loaf: Pour the strawberry bread batter into your greased 9×5 inch bread pan, spreading it evenly with a spatula to create a smooth top layer. Place the pan on the center rack of your preheated oven. Bake for approximately 50-55 minutes. The bread is done when the top is beautifully golden brown, and a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
8. Cooling Process: Allow the baked bread to cool in the pan for about 10-15 minutes on a wire rack. This initial cooling helps the loaf firm up and makes it easier to remove. After this time, carefully invert the pan to release the loaf onto the wire rack and let it cool completely before glazing. Serving a fully cooled loaf ensures the glaze sets properly and the texture is optimal.

Leftover Storage Instructions
To maintain its freshness, store any leftover strawberry loaf cake in an airtight container at room temperature for up to 5 days. I find that leaving the loaf whole and slicing individual pieces as needed helps to keep the bread moist and delicious for a longer period.

Crafting the Zesty Lemon Glaze

This bright and tangy lemon glaze is the perfect complement to the sweet strawberries. It adds a wonderful layer of flavor and a beautiful finish to your loaf cake.

1. Combine Glaze Ingredients: In a medium-sized bowl, add 2 cups of powdered sugar, 1 ounce of softened cream cheese (this adds a lovely creaminess and tang), 1 teaspoon of vanilla extract, 2 tablespoons of fresh lemon juice, and the zest of 1 lemon.
2. Mix Until Smooth: Stir or whisk all the ingredients together vigorously until they are thoroughly combined and the glaze is completely smooth. Ensure there are no lingering chunks of powdered sugar. If the glaze is too thick, add milk a teaspoon at a time (1-2 tablespoons total, as noted in the recipe card) until it reaches your desired drizzling or spreading consistency. If you prefer a very thick, icing-like glaze, you can omit the milk.
3. Apply the Glaze: Once your strawberry bread has cooled completely, generously pour the prepared lemon glaze over the top. Allow it a few minutes to set before slicing and serving.

Freezing Quick Bread for Later Enjoyment
Strawberry quick bread freezes exceptionally well, making it perfect for meal prep or enjoying a taste of summer any time of year. To effectively freeze your bread, first ensure it has completely cooled. Then, slice the loaf into individual portions. Wrap each slice tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn and preserves freshness. Place the wrapped bread slices in a freezer-safe bag or an airtight container, and store for up to three months. When you’re ready to enjoy, simply remove a slice (or several) from the freezer, let it thaw at room temperature for an hour or two, and then warm it slightly in a toaster oven or microwave for that fresh-baked feel.

Pro Tips for Baking Success

Even simple recipes benefit from a few expert tips. Follow these guidelines to ensure your Strawberry Loaf Cake is consistently perfect:

Toss Strawberries in Flour: This is a game-changer! Before adding your beautifully diced strawberries into the quick bread batter, make sure to thoroughly toss them in a small amount of all-purpose flour. This coating provides a light barrier that helps the berries suspend more evenly throughout the batter during baking, preventing them from all sinking to the bottom of the pan. It also helps absorb some of the excess moisture from the berries, contributing to a better overall crumb texture for your loaf.

Avoid Over-Mixing the Batter: This cannot be stressed enough for quick breads! Over-mixing is the quickest way to end up with a dense, tough, and dry loaf. When combining your wet and dry ingredients, stir only until the flour streaks have just disappeared. A few small lumps in the batter are completely normal and preferable to a smooth, over-mixed batter. Once the dry ingredients are mostly incorporated, gently fold in the prepared strawberries with a light hand to ensure they are evenly distributed without developing the gluten further.

Recipe Variations to Explore
If you’re more inclined towards individual portions, this recipe is incredibly adaptable for making strawberry muffins! Simply use the same batter and pour it into a greased 12-cup muffin tin. The recipe will yield approximately 12 standard-sized muffins, and you will need to bake them at 350 degrees F (175 degrees C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean. You can also experiment with other fruits like blueberries, raspberries, or even chopped peaches for different quick bread experiences.

Frequently Asked Questions (FAQS)

Helpful Kitchen Tools for Effortless Baking
Having the right tools can make all the difference in your baking experience. This 9×5 inch Loaf Pan is truly the ideal size for this strawberry quick bread; my loaves consistently come out perfectly shaped and easily released. For making quick work of dicing those fresh strawberries, a Mini Chopper is an absolute lifesaver, transforming a tedious task into a piece of cake!

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