This strawberry bread came out too good not to share! I added a jam swirl to the batter, tossed in fresh berries, and next thing I knew, I was drizzlin’ it with a strawberry pink icing. I tried to keep it simple boos, and it is… but I couldn’t help packing in the strawberry flava! This is one quick bread recipe you gotta try during peak strawberry season! Get into it!
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How to Make Strawberry Bread
These step-by-step photos show how to make fresh strawberry bread, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Strawberry Bread Recipe
1. Cream the butter and sugar on high until pale and fluffy
Add eggs one at a time, mixing well after each.
2. Turn the mixer to low and add the dry ingredients
Then mix in sour cream, milk, and vanilla until you’ve got a thick, smooth batter.
3. Toss diced strawberries with sugar and let them sit briefly
Drain them a bit, set some aside, and fold the rest gently into the batter.
4. Pour in half the batter and add small spoonfuls of thinned jam
Lightly swirl. Keep it gentle!
5. Spread the remaining batter and repeat the strawberry jam swirl
Scatter the reserved strawberries on top and press them in slightly.
6. Bake the loaf until a toothpick comes out mostly clean
If it browns too fast, tent with foil. Let it cool in the pan before lifting out.
7. Whisk together a simple strawberry glaze
Mix powdered sugar, milk, and a little jam until smooth and pourable. Adjust until it’s just right.
8. Drizzle the glaze over your cooled strawberry swirl bread
Let it sit, and enjoy!
PRO TIP: Add a tiny dab of pink gel food coloring to the glaze. I’m talking the tip of a toothpick, boos. I’ve added too much before and it went straight to hot pink.
Full Strawberry Bread Recipe
Strawberry Bread Recipe
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Equipment
- 9×5 Loaf Pan
Ingredients
For the Batter
- 1/2 cup unsalted butter room temp
- 2/3 cup granulated sugar
- 2 large eggs room temp
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup sour cream room temp
- 2 tbsp milk
- 1 tbsp vanilla extract
For the Strawberries
- 1 1/2 cups fresh strawberries diced small
- 1 tbsp granulated sugar
For the Strawberry Jam Swirl
- ¼ cup strawberry jam or preserves Find the preserves recipe HERE
For the Strawberry Pink Icing
- 1/2 cup powdered sugar
- 2-3 tsp milk
- 1-2 tsp strawberry jam
Instructions
For the Batter
- Preheat the oven to 350°F. Spray then line a 9×5 loaf pan with parchment paper.
- In your stand mixer on high speed, cream butter and sugar until light and fluffy, about 4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Slow mixer down to low speed and add flour, baking powder, and salt in increments.
- Add in sour cream, milk, and vanilla until combined. The batter should be pretty thick.
Prep the Strawberries
- Toss diced strawberries with sugar and let sit for just 5 minutes, no longer. Drain slightly before using.
- Remove a ¼ cup of the strawberries and set to the side then fold the rest into the batter.
To Assemble
- Pour half the batter into the pan and smooth it out.
- Melt the jam for a few seconds to thin out then spoon half of the jam in small dollops and light swirl with a knife into the batter. Remember to keep it light.
- Add the remaining batter to the top, repeat the jam swirl on top.
- Finally add the remaining strawberries on top, press gently and spread evenly.
- Bake at 350°F for 55–65 minutes. If it browns too quickly, tent with foil on top. Check with a toothpick and if it comes out mostly clean, it’s ready to go.
- Cool in pan for about 40-50 minutes then lift to remove.
For the Icing
- Whisk powdered sugar, milk, and jam together. You want it to be pourable but still thick enough to glaze on top so start with 2 tsp of milk and 2 of jam. If it's too thin, add more sugar; if it's too thick, add a little bit more milk at a time until you reach the right consistency.
- Drizzle on top once the bread is completely cooled.
Notes
How to Store
- Fridge: Keep the bread in an airtight container in the fridge for up to 4 days. If it’s glazed, slide parchment paper between the top and the lid so it doesn’t stick.
- Freezer: Freeze glazed slices individually wrapped in plastic wrap, then foil, for up to 3 months. For a whole loaf, freeze it unglazed, wrapped tightly, so it holds up better. Thaw in the fridge overnight.
- Reheating: Warm slices in the microwave for about 10-15 seconds. Works for both glazed and unglazed, just know the glaze will melt a bit.
Nutrition
Recipe Tips
- Use a light-colored loaf pan. If you bake this in a dark pan the edges could get too brown before the center is done.
- Pick red strawberries that are ripe but still firm. Too soft, and they will release extra juice, weighing the bread down.
- Mix the batter just until it comes together. Overmixing builds too much gluten. That’s how you end up with a dense strawberry bread loaf.
- Keep the oven door closed. I know it smells good boos, but peeking often can make the center sink.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
Yes!! Thaw them first and drain off the extra liquid. Pat them dry a bit too. Frozen berries hold more water, so don’t skip this step!
Most likely too much moisture from the strawberries. If they’re super juicy or not drained well, that extra liquid can weigh the bread down. Also check that it baked long enough in the center.
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