A warm loaf studded with bright strawberries is pure comfort in every slice. This Glazed Strawberry Bread bakes up tender and soft, then gets a sweet, glossy finish that’s irresistible. It’s simple enough for a weeknight bake and pretty enough for a brunch spread.
You’ll love the quick hands-on time and the way fresh strawberries perfume the kitchen. Try pairing a slice with coffee or a scoop of vanilla ice cream for dessert.
For a fun twist on weekend baking, I like to compare the straightforward sweetness to other glazed treats like buttery shortbread and sprinkle bites I’ve made before: buttery shortbread sprinkle bites.
Why You’ll Love This Glazed Strawberry Bread
– Quick weekday or weekend loaf that looks and tastes special.
– Uses simple pantry staples with fresh strawberries for bright flavor.
– Tender crumb with a moist interior and a thin, sweet glaze.
– Easy to slice and serve for breakfast, snacks, or dessert.
– Great for gifting or bringing to potlucks without fuss.
– Flexible recipe: easy to adapt for seasonal fruit.
This Glazed Strawberry Bread balances a soft, cake-like crumb with pockets of fresh strawberry. The glaze adds a shiny, sweet finish that soaks slightly into the top, giving each bite a gentle sugary kiss. The texture is moist from butter and milk, with just enough structure from flour and baking powder to slice cleanly without crumbling.
“Five stars! This was the perfect weekend bake—moist, fruity, and that glaze made it feel special. My family devoured it before dinner!”
Key Ingredients for Glazed Strawberry Bread
– All-purpose flour: This provides the structure for the loaf. Use fresh, unbleached all-purpose flour for best flavor and consistent rise; if you substitute with whole wheat, expect a denser crumb and reduce flour by 2–3 tablespoons for moisture balance.
– Fresh strawberries: They give natural sweetness, moisture, and bursts of color. Choose ripe, firm berries and chop them to small, even pieces so they distribute through the batter; frozen strawberries can be used but will release more liquid—toss them in a tablespoon of flour first to reduce bleeding.
– Unsalted butter (melted): Butter adds rich flavor and tender mouthfeel. Melted butter integrates smoothly with the batter for a moist loaf; if you substitute with oil, use a neutral vegetable oil and reduce liquid slightly to prevent an overly greasy texture.
– Baking powder: This is the main leavening agent for lift and a light crumb. Make sure it’s fresh—old baking powder yields a flat loaf. If you swap for baking soda, you must add an acidic ingredient like buttermilk, otherwise the bread won’t rise properly.
Full Ingredient List for Glazed Strawberry Bread
– 2 cups all-purpose flour
– 1 cup sugar
– 1/2 teaspoon salt
– 1 tablespoon baking powder
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup milk
– 1 cup fresh strawberries, chopped
– 1 cup powdered sugar
– 2 tablespoons milk (for glaze)
– 1/2 teaspoon vanilla extract (for glaze)
Step-by-Step Instructions for Glazed Strawberry Bread
Step 1: Preheat and prepare the pan
Preheat your oven to 350°F (175°C) and grease a standard loaf pan with butter or nonstick spray. Lining the pan with parchment that overhangs the sides makes removing the loaf easy and preserves the loaf shape.
Pro Tip: The oven should be at temperature before the batter goes in; the greased pan will glisten but not puddle with oil.
Step 2: Mix the dry ingredients
In a mixing bowl, whisk together the flour, sugar, salt, and baking powder until evenly combined. This ensures the leavening is distributed and prevents pockets of baking powder or sugar in the finished loaf.
Pro Tip: The dry mix should look uniform and pale; no clumps of sugar or flour should remain.
Step 3: Combine the wet ingredients
In another bowl, whisk melted butter with the eggs, vanilla extract, and milk until smooth and glossy. Tempering the eggs with warm butter prevents them from cooking and results in an even, shiny batter.
Pro Tip: The wet mix should be smooth and slightly thick; you’ll smell the vanilla and butter as you whisk.
Step 4: Fold wet and dry, add strawberries
Pour the wet mixture into the dry ingredients and gently stir until just moistened. Carefully fold in the chopped strawberries, keeping the motions light to avoid overmixing and developing gluten.
Pro Tip: The batter should be slightly lumpy and thick, not runny; you’ll see pink streaks from the strawberries when folded correctly.
Step 5: Transfer to loaf pan
Spoon or pour the batter into the prepared loaf pan and smooth the top with a spatula so it bakes evenly. Gentle taps on the counter remove large air pockets for a consistent crumb.
Pro Tip: The filled pan should be about three-quarters full and the batter should settle into the corners evenly.
Step 6: Bake until set
Bake for 50–60 minutes, testing at 50 minutes with a toothpick inserted in the center; it should come out clean or with a few moist crumbs. Oven times vary, so monitor the last 10 minutes closely to prevent overbaking.
Pro Tip: The top should be golden and spring back slightly when pressed; a toothpick with a few moist crumbs is perfect.
Step 7: Cool the loaf
Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a wire rack to cool completely. Cooling on a rack prevents a soggy bottom and helps the crumb set.
Pro Tip: The loaf should release from the pan cleanly and feel slightly warm but not hot to the touch.
Step 8: Make the glaze
Whisk the powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract until smooth and pourable. Adjust with a drop more milk if it’s too thick or a pinch more powdered sugar if too thin.
Pro Tip: The glaze should be smooth, glossy, and ribbon off the spoon—thick enough to coat but thin enough to drizzle.
Step 9: Glaze and serve
Drizzle the glaze over the cooled bread with a spoon or small spatula, letting it drip down the sides. Allow the glaze to set a few minutes before slicing so it forms a shiny crust.
Pro Tip: The glaze will set to a thin, glossy layer; avoid glazing a warm loaf or the glaze will melt into the crumb.
Expert Tips for Glazed Strawberry Bread
– Keep baking powder fresh: Replace if it’s over 6 months old to ensure a proper rise.
– Room temperature eggs: They whisk into the butter better and create a more even crumb.
– Chop strawberries small: Uniform pieces prevent large wet pockets that can cause sinking.
– Toss berries in a tablespoon of flour: This helps suspend them in the batter and reduces bleeding.
– Watch bake time, not just the clock: Ovens vary—use a toothpick and visual cues for doneness.
– Cooling rack is essential: It prevents steam buildup under the loaf that leads to sogginess.
– Use melted butter, not hot: Butter should be warm enough to pour but not so hot it cooks the eggs; this keeps texture tender.
– Avoid overmixing: Stir until just combined; overworking develops gluten and makes the loaf tough.
Storage & Freezing for Glazed Strawberry Bread
Fridge storage: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container in the refrigerator for up to 4 days. Chilled slices firm up and are great toasted or warmed.
Freezer storage: For longer storage, freeze the sliced or whole loaf wrapped in plastic and then foil for up to 3 months. Label with the date and freeze flat so it stacks easily.
Thawing: Thaw wrapped slices overnight in the refrigerator or on the counter for a few hours. For a quick thaw, use a low oven (250°F / 120°C) for 10–15 minutes while still wrapped in foil.
Reheating: Warm slices in a toaster oven or microwave for 10–20 seconds; if frozen, lightly toast for an even texture. Use airtight containers for the fridge and freezer-safe resealable bags for long-term storage.
For further freezer-friendly loaf tips, check a good reference on loaf storage: freezer-friendly loaf tips.
Variations & Substitutions for Glazed Strawberry Bread
– Lemon-Strawberry: Add 1 tablespoon lemon zest to the batter and replace the vanilla in the glaze with 1/2 teaspoon lemon juice. This brightens the loaf with citrus notes and sharpens the strawberry flavor.
– Coconut Strawberry: Replace 1/4 cup of the flour with finely shredded sweetened coconut and sprinkle 1 tablespoon on top before glazing. The result is a subtly tropical crumb with a toasted coconut note.
– Chocolate Drizzle: Fold in 1/2 cup mini chocolate chips and use a thin chocolate drizzle on top instead of powdered sugar glaze. You’ll get pockets of chocolate with every bite and less overt sweetness on the surface.
– Whole Wheat Swap: Replace half the all-purpose flour with whole wheat and increase milk by 1–2 tablespoons to maintain moisture. The loaf becomes heartier and nuttier, with a denser, more rustic texture.
Frequently Asked Questions About Glazed Strawberry Bread
Q: Can I use frozen strawberries in Glazed Strawberry Bread?
A: Yes, but toss them in a tablespoon of flour first to absorb excess moisture and prevent the batter from turning pink and soupy. Fold frozen berries in last and expect a slightly longer bake time; a higher moisture content can add a few minutes to the center’s set time.
Q: How can I prevent strawberries from sinking in the loaf?
A: Chop strawberries small and toss them lightly in a bit of flour. This gives them weight and texture to suspend in the batter. Also, fold them in gently and avoid a very thin batter that won’t support the fruit pieces.
Q: Why did my loaf crack on top or dome too much?
A: A dome or crack is often due to oven temperature and batter thickness. If the oven is too hot, the top sets quickly and a crack forms. Use an oven thermometer to confirm 350°F and bake on the middle rack for even heat distribution.
Q: How do I make the glaze thinner or thicker?
A: For a thinner glaze, add milk a drop at a time until it ribbons smoothly off a spoon. For a thicker glaze, add small amounts of powdered sugar. The ideal glaze should flow but still hold on the loaf surface.
Q: Can I make this recipe dairy-free or vegan?
A: Substitute plant-based milk and vegan butter, and replace eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg, set 5 minutes). Expect a slightly different crumb and longer bake time; test for doneness with a toothpick.
Final Thoughts on Glazed Strawberry Bread
This Glazed Strawberry Bread is an easy, satisfying bake that highlights fresh strawberries and a glossy sweet finish. If you enjoyed this recipe, please leave a star rating in the recipe card below and pin it to Pinterest for later.
For inspiration and alternate takes, see this classic Strawberry Bread – Tastes of Lizzy T, this easy glazed version from a popular baking blog Easy Glazed Strawberry Bread – Sally’s Baking Addiction, and a lovely plated loaf example at Glazed Strawberry Bread – Framed Cooks.
Glazed Strawberry Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a standard loaf pan with butter or nonstick spray.
- Line the pan with parchment that overhangs the sides for easy removal.
- In a mixing bowl, whisk together the flour, sugar, salt, and baking powder until evenly combined.
- In another bowl, whisk melted butter with eggs, vanilla extract, and milk until smooth and glossy.
- Pour the wet mixture into the dry ingredients and gently stir until just moistened.
- Carefully fold in the chopped strawberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, testing at 50 minutes with a toothpick.
- Allow the bread to cool in the pan for 10 minutes, then lift it onto a wire rack to cool completely.
- Whisk powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract until smooth and pourable.
- Drizzle the glaze over the cooled bread and allow it to set before slicing.