Glazed Strawberry Bread

This glazed strawberry bread tastes like summer in a loaf pan! It’s tender, moist, and chock-full of juicy berries. The cake-like crumb and creamy, dreamy vanilla icing make for a treat that’s sure to satisfy your sweet tooth. The recipe is quick and easy, and there’s no mixer required!

I originally published this recipe in 2014 and have since added new photos and success tips. I have also made a few small changes to the recipe based on reader feedback.

If you find yourself with an overabundance of fresh strawberries (one of my very favorite problems to have!), and you’re not sure how to use them all before they go bad… you could make this reader-favorite strawberry cake , but… maybe you don’t feel like putting in the effort to make a layer cake. Trust me, I get that!

Enter this recipe for glazed strawberry bread: a quick bread with a tender, cake-like crumb that’s bursting with fresh strawberry and vanilla flavors. Over the years, I have made a couple adjustments to the original recipe based on reader feedback. The bread slices hold shape better by using less buttermilk, and the bread rises taller using a slightly smaller loaf pan and a combination of baking powder AND soda. The recipe in the recipe card below reflects these small tweaks.

Here’s What You’ll Love About This Glazed Strawberry Bread

• Quick and easy to make—no mixer required
• Excellent way to use up leftover fresh strawberries that didn’t make it into your strawberry shortcake
• Cake-like texture stays moist for days
• Extra dessert-like with a topping of creamy vanilla icing
• Make-ahead friendly: this strawberry bread tastes even better on day 2
• Freezes well, so make it when berries are in season and stock your freezer, so you can enjoy that peak strawberry flavor long after their short season ends!

One reader, Beth, commented: “ This recipe caught my attention as I was searching for a different recipe. I quickly decided this was the recipe I needed to make instead. The recipe was easy to follow, easy to make, and yielded excellent results. Light, fresh, not too sweet, and perfect for a summer treat! ★★★★★”

Ingredients You Need & Why

• Flour: All-purpose flour is the base of today’s quick bread.
• Baking Powder & Baking Soda: My team and I tested this recipe several times with varying ratios of these two leaveners, and the hands-down winner was the carefully measured mix of both you’ll see in the recipe below.
• Salt: Flavor enhancer/sweetness balancer—a baking recipe superhero!
• Egg: An egg provides structure and binds all the ingredients together.
• Sugar: Use a mix of granulated sugar and brown sugar to sweeten this cake-like bread.
• Buttermilk: This power ingredient is what makes my chocolate cake so darn moist, and it serves the same purpose in this strawberry bread. The lactic acid in buttermilk allows the baking soda to produce carbon dioxide. Don’t have buttermilk? Save yourself a trip to the store and see my recipe Note below for a DIY buttermilk substitute .
• Oil: I prefer to use oil in my quick breads, like in lemon poppy seed bread , chocolate zucchini bread , and cinnamon swirl quick bread , because of the unparalleled moisture it provides. Lately I’ve been making this strawberry bread with melted coconut oil, and it doesn’t make the bread taste like coconut. But if you dislike coconut and can easily detect it in baked goods, play it safe and use a neutral vegetable oil.
• Vanilla Extract or Vanilla Bean Paste: I love the combo of strawberries + vanilla, like in this strawberry vanilla crisp . Pure vanilla extract works wonderfully, but I like to use vanilla bean paste here. You can find it next to the vanilla extract in the grocery store baking aisle, or you can order it online .
• Fresh Strawberries: Chop the berries and gently toss them with a little flour, to prevent them from sinking to the bottom. I don’t recommend using frozen strawberries in this recipe, because they can leak a lot of moisture and turn the bread into mush with an unappetizing purplish hue! Save the frozen berries for smoothies and strawberry sauce .

A Quick Comparison

I want to show you a side-by-side comparison. When retesting this recipe, my team and I tried it using only baking powder . The crumb looked plush and light, but the bread tasted very gummy and the flavor fell flat. Then we used a combination of baking powder AND baking soda . The bread doesn’t rise quite as much, but it develops a beautiful color and almost caramelized-like flavor. It was also moist and tender, without tasting gummy. In terms of taste, the baking powder + soda combo was a clear winner!

How to Make Strawberry Bread

The steps to put all the ingredients together are as easy as 1, 2, 3:

1. Whisk together the dry ingredients.
2. Whisk together the wet ingredients.
3. Combine the wet with the dry, and gently fold in the chopped strawberries.

I recommend baking this strawberry bread in a 1-lb. (8.5×4.5-inch) loaf pan like this one or this one . If all you have is a 9×5-inch loaf pan, which is what you use for banana bread and pumpkin bread , you can use it, but expect the bread to be a little shorter.

Coating the chopped strawberries in flour helps prevent them from sinking in the bread:

Expect a creamy and thick quick bread batter with LOTS of strawberries:

The bread takes at least an hour to bake. Begin checking at 55 minutes, though, just in case your oven works extra hard!

Vanilla Icing

Back in 2014 when I first published this recipe, the vanilla icing was an afterthought and yet now I can’t imagine the strawberry bread without it! It soaks down into each slice, making the bread even more moist and tender… and it makes the top of the bread melt in your mouth.

We’re using my classic vanilla icing recipe, only halved to make just enough for the bread (like this cinnamon swirl banana bread !). It’s super simple. Grab some confectioners’ sugar, heavy cream or milk, and a little vanilla extract/vanilla bean paste, and whisk it all together.

Drizzle over the bread before serving.

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is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.

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Reader Comments and Reviews

1. Karen L. says: September 10, 2026 I made this recipe as muffins and it came out Amazing! Shared with my daughter and sister and they love it as well. I used both coconut and vegetable oil (1/3 of the third cup was coconut and then filled the rest with the vegetable). I also froze some because there is only two of us. They freeze well and just a quick 20 seconds in the microwave and they are hot and ready. Reply
2. Linda says: August 21, 2026 Do you think the recipe would work in a mini loaf pan? Reply Lexi @ Sally’s Baking says: August 21, 2026 Hi Linda, you can use this recipe to make mini loaves. Yield and exact bake time will depend on the size of your mini loaf pans. Keep a close eye on them and use a toothpick to test for doneness. Reply

This recipe was a hit! Actually tasted better 24 hours later, absolutely loved it

I added some walnuts and lemon zest. The loaf was fantastic. It’s so good by itself, you don’t even need the icing.

Can I lessen the sugar? If so how much and no less than ?

1. Michelle @ Sally’s Baking says: June 27, 2026 Hi Tammy, we’re unsure how this would turn out with less sugar. Reducing the sugar will always affect the texture, since sugar adds moisture and structure as well as sweetness. Let us know if you try anything! Reply
2. Jill says: July 18, 2026 Hi Tammy. I reduced the amount of sugar to 1/2 cup granulated sugar and I didn’t use any brown sugar. I added a 1/2 cup of nonfat dry milk powder to the dry ingredients to make up for the volume of the sugar I omitted. It worked great and the bread was plenty sweet with just a 1/2 cup of sugar. I didn’t make the glaze/icing. Reply

Made this cake, wonderful! I lined the pan with parchment paper for easier removal. Also, in later baking, I substituted blueberries for 1/4 cup of the strawberries. Very patriotic cake.

Do you think I could add some lemon juice or zest? Or would that conflict with the vanilla extract/paste?

1. Trina @ Sally’s Baking says: June 21, 2026 Hi Annie, you certainly could add some lemon zest if you would like. The lemon glaze from this lemon bread would be fantastic on this bread as well. Reply

Can you double the recipe? Or suggest not to double it?

1. Trina @ Sally’s Baking says: June 16, 2026 We recommend two batches for best results, Karen! Reply

Hi Sally, I bought two quarts of the most delicious strawberries at our local farmer’s market on Saturday. They made two batches of freezer jam with just enough left over for your Strawberry Loaf recipe. This cake is scrumptious! It is so moist and flavorful. Thank you for another terrific recipe. They always turn out perfectly. Kathy

is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.

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Easy Strawberry Bread

Print Recipe

This is super moist and tender strawberry bread, filled to the brim with fresh summer berries. I usually make the quick bread with melted coconut oil, but a neutral oil like vegetable oil works too. Drizzle the cooled bread with creamy vanilla icing.

• Author: Maya Collins
• Prep Time: 15 mins
• Cook Time: 1 hr
• Total Time: 2 hrs
• Yield: 1 loaf 1x
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups ( 250g ) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, at room temperature
• 3/4 cup ( 150g ) granulated sugar
• 1/4 cup ( 50g ) packed brown sugar
• 3/4 cup (180ml) buttermilk, at room temperature*
• 1/3 cup (80ml) vegetable oil or melted coconut oil
• 2 teaspoons pure vanilla extract or vanilla bean paste
• 1 and 1/2 cups ( 230g ) chopped fresh strawberries, tossed in 1 Tablespoon of flour
• 1/2 cup ( 60g ) confectioners’ sugar, sifted
• 1 Tablespoon (15ml) heavy cream or milk
• 1/4 teaspoon pure vanilla extract or vanilla bean paste

Instructions

1. Preheat oven to 350°F (177°C). Grease an 8.5×4.5-inch loaf pan like this one or this one with nonstick spray. Set aside.
2. In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.
3. In a medium bowl, whisk the egg, granulated sugar, brown sugar, and buttermilk together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the oil and vanilla.
4. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Avoid over-mixing. Gently fold in the strawberries. Pour/spoon batter into prepared loaf pan.
5. Bake for 55–70 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. All ovens vary, so begin checking every 5 minutes around the 55-minute mark.
6. Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and place the loaf directly on the wire rack to cool completely.
7. Whisk the icing ingredients together. (I usually use heavy cream, which promises a thick icing.) Drizzle over bread before slicing.
8. Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week. Icing seeps into the top of the strawberry bread over time, so expect the tops of the slices to become a little moist.

Notes

Prep time: 15 minutes. Cook time: approximately 1 hour. Total time: 2 hours, including cooling time. Yield: 1 loaf. Freezing Instructions: Freeze the bread without icing for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature if desired, and add icing before serving. Recommended Equipment: 8.5×4.5-inch loaf pan, mixing bowls, whisk, and cooling rack. Recipe Update: The recipe was originally published in 2014 and updated in 2023. The baking powder and baking soda combination improves the crumb, while reducing buttermilk from 1 cup to 3/4 cup prevents the bread from becoming too wet. Loaf Pan Substitution: An 8×4-inch or 8.5×4.5-inch loaf pan is recommended. A 9×5-inch loaf pan can also be used, but the bread will be shorter and flatter. Baking time is approximately the same. Buttermilk Substitute: Add 1 and 1/2 teaspoons white vinegar or lemon juice to a measuring cup, then add enough whole milk to reach 3/4 cup. Stir and let sit for 5 minutes before using. Lower-fat or nondairy milk can be used, but the bread may be less rich and moist. Vanilla Options: Vanilla bean paste provides both extract and vanilla bean seeds. Pure vanilla extract works as a substitute. For extra vanilla flavor, add seeds from 1/4 vanilla bean to the bread batter and another 1/4 vanilla bean to the icing, in addition to the liquid vanilla extract. Strawberries: Fresh strawberries are strongly recommended because frozen or thawed berries may make the bread mushy. If using frozen strawberries, thaw and pat them as dry as possible before tossing with flour. Glazed Strawberry Muffins Variation: Preheat the oven to 425°F (218°C). Prepare a 12-count muffin pan with nonstick spray or cupcake liners. Make the batter as directed and fill each muffin cup to the top. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) without removing the muffins. Continue baking for 14–15 minutes or until a toothpick comes out clean. Top with vanilla glaze. Makes approximately 12 muffins. Storage: Keep covered at room temperature for 2 days or refrigerate for up to 1 week. The icing gradually absorbs into the bread, making the tops of the slices slightly moist.