If you’re looking for a dessert that’s pure happiness in every bite, this Fresh Strawberry Shortcake Bread with Strawberry Glaze is about to become your new favorite bake. Imagine the classic flavors of a strawberry shortcake – sweet, juicy berries with tender cake and a creamy glaze – all nestled together in one gorgeous loaf that is both decadently moist and bursting with bright fruitiness. Perfect for breakfast, brunch, or even a sweet afternoon treat, this bread radiates summer energy and comfort in equal measure. Let’s dive in and make every strawberry lover’s dream come true!
Ingredients You’ll Need
What I love about this recipe is how it keeps things simple, yet every ingredient is carefully chosen to deliver maximum flavor, soft crumb, and a stunning pop of color. Each one brings something special to the table, making this Fresh Strawberry Shortcake Bread with Strawberry Glaze truly magical.
- Fresh Strawberries: The juicy star of the show, tossed gently in flour to prevent sinking and infuse every slice with bursts of natural sweetness.
- All-Purpose Flour: The trusty base for a tender crumb that supports the fresh berries perfectly without feeling too heavy.
- Granulated Sugar: Sweetens the bread and helps draw out the strawberries’ natural juices for a ripe, lush flavor.
- Eggs: Add richness and help bind the loaf together for that perfectly sliceable texture.
- Unsalted Butter: Provides buttery flavor and unbeatable moisture throughout the bread.
- Milk: Keeps things soft and supple so each bite practically melts in your mouth.
- Vanilla Extract: Lends warmth and classic bakery aroma that enhances both bread and glaze.
- Baking Powder: Ensures the loaf rises beautifully without being dense.
- Salt: Just a pinch to round out all the sweet flavors and bring out the best in those strawberries.
- Powdered Sugar: For the dreamy, strawberry-infused glaze that wraps everything in sweetness.
- More Fresh Strawberries: Pureed for the luscious, pink glaze that’s a total showstopper!
How to Make Fresh Strawberry Shortcake Bread with Strawberry Glaze
Step 1: Prep Your Pan and Berries
Start by greasing a standard loaf pan and lining it with parchment paper, leaving some overhang for easy lifting later. Gently pat your fresh strawberries dry, hull and dice them, then toss them with a spoonful of flour. This tip keeps the berries suspended throughout the loaf instead of sinking to the bottom.
Step 2: Whip Up the Batter
In a large bowl, cream together the softened butter and sugar until pale and fluffy – this step is key for an airy loaf. Beat in the eggs, one at a time, then add vanilla extract for that unmistakable, cozy aroma.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Add this to the wet mixture in batches, alternating with splashes of milk. Stir just until smooth, being careful not to over-mix, which can make your bread tough.
Step 4: Fold in the Strawberries
Now for the fun part – gently fold the floured diced strawberries into your batter, distributing them evenly for little pockets of freshness with every slice. The batter should feel thick, but not stiff.
Step 5: Bake to Perfection
Scoop the batter into your prepared loaf pan and smooth the top. Bake at 350°F (175°C) for 50-60 minutes or until golden brown and a toothpick inserted in the middle comes out mostly clean. Let the bread cool completely in the pan before glazing.
Step 6: Mix the Strawberry Glaze
Puree your remaining fresh strawberries to make a rosy base for the glaze. Stir together powdered sugar, a splash of vanilla, and a few spoonfuls of strawberry puree until smooth and pourable. Adjust with more puree or sugar for your desired thickness.
Step 7: Glaze and Enjoy
Once the bread is fully cool, lift it onto a wire rack over a baking sheet and drizzle generously with the strawberry glaze. Let it set for a few minutes before slicing – now you’re ready for strawberry bliss!
How to Serve Fresh Strawberry Shortcake Bread with Strawberry Glaze
Garnishes
A few extra sliced strawberries on top make your loaf look bakery-window gorgeous, while a sprinkle of powdered sugar adds a touch of elegance for those special, celebratory moments with Fresh Strawberry Shortcake Bread with Strawberry Glaze.
Side Dishes
This bread pairs beautifully with tangy Greek yogurt or lightly whipped cream to echo the classic shortcake motif, or with a scoop of vanilla ice cream if you’re turning dessert into a real occasion.
Creative Ways to Present
Serve thick toasted slices with a smear of cream cheese for breakfast, cut into petite cubes for a brunch platter, or mini loaves as personalized gifts during strawberry season – each option makes Fresh Strawberry Shortcake Bread with Strawberry Glaze feel totally custom and fun.
Make Ahead and Storage
Storing Leftovers
Wrap any leftovers tightly in plastic wrap or store in an airtight container on the counter for up to 2 days. For longer storage, keep it in the refrigerator, where it will stay fresh and moist for up to 5 days.
Freezing
To freeze, wrap the bread (unglazed for best texture) in plastic wrap followed by foil, then tuck it into a ziptop bag. Freeze for up to 3 months. Thaw overnight in the fridge, glaze before serving, and it tastes like it was just baked.
Reheating
Pop a slice into the toaster oven or microwave for a few seconds to bring back that just-baked warmth. If already glazed, reheat gently so the topping stays intact and gooey.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries if fresh aren’t in season. Thaw, drain, and pat them very dry before dicing and tossing with flour; this prevents excess moisture from making the bread soggy.
How do I prevent the bread from being too dense?
Make sure not to overmix the batter after adding the flour, and use fresh baking powder. Creaming the butter and sugar properly helps keep the crumb light and fluffy.
Can I make this bread gluten-free?
Absolutely! Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Make sure your blend includes xanthan gum or similar for best texture in your Fresh Strawberry Shortcake Bread with Strawberry Glaze.
What if my glaze is too thin or too thick?
If your glaze is too thin, add more powdered sugar a tablespoon at a time. If it’s too thick, thin with a bit more strawberry puree or a small drop of milk until perfect for drizzling.
Can I double the recipe for a crowd?
Definitely! This batter doubles beautifully and you can bake it in two loaf pans or as muffins. Just adjust the baking time as needed and keep an eye out for that lovely golden color.
Final Thoughts
If you adore strawberries and want to bring a bit of joy to your kitchen, give this Fresh Strawberry Shortcake Bread with Strawberry Glaze a try. It’s vibrant, comforting, and totally show-stopping – the kind of recipe that turns every bite into a happy memory. Happy baking, friends!
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Fresh Strawberry Shortcake Bread with Strawberry Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Fresh Strawberry Shortcake Bread is a delightful quick bread loaded with juicy strawberries and finished with a sweet strawberry glaze. The bread is tender, moist, and bursting with fresh fruit flavor—perfect for breakfast, a snack, or a light dessert. The luscious glaze adds a perfect finishing touch, making this an irresistible treat for strawberry lovers.
Ingredients
Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups fresh strawberries, chopped
- 1 tablespoon all-purpose flour (for tossing strawberries)
Strawberry Glaze
- 1/2 cup fresh strawberries, mashed
- 1 cup powdered sugar
- 1–2 teaspoons lemon juice (optional, for brightness)
Instructions
- Prepare the Strawberries: Gently toss the chopped fresh strawberries with 1 tablespoon of flour and set aside. This helps prevent the berries from sinking to the bottom of the bread.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add Sour Cream: Mix in the sour cream until fully incorporated and the mixture is smooth.
- Combine Wet and Dry Ingredients: Add the flour mixture to the wet ingredients and gently mix until just combined, being careful not to overmix. The batter will be thick.
- Fold in Strawberries: Gently fold the floured chopped strawberries into the batter until evenly distributed.
- Bake: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. Spoon the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Make the Strawberry Glaze: In a small bowl, mash 1/2 cup fresh strawberries, then stir in powdered sugar and lemon juice (if using) until you have a thick but pourable glaze.
- Glaze and Serve: Once the bread is completely cool, drizzle the strawberry glaze over the top. Slice and enjoy!
Notes
- If strawberries are very juicy, gently blot them with paper towels before adding to batter.
- Bread can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
- The glaze can be adjusted to your desired consistency by adding more powdered sugar (thicker) or more lemon juice (thinner).
- This bread freezes well; wrap tightly and freeze before adding glaze. Thaw and glaze before serving.
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