Description
A vibrant and moist strawberry loaf cake infused with juicy strawberries and topped with a dreamy strawberry glaze – a perfect treat for breakfast, brunch, or dessert.
Ingredients
- 1 1/2 cups fresh strawberries, hulled and diced
- 2 cups all-purpose flour, plus 1 tbsp for tossing strawberries
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup powdered sugar
- 1/4 cup pureed fresh strawberries (for glaze)
- 1/2 tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a standard loaf pan and line with parchment paper.
- Pat strawberries dry, hull and dice them. Toss with 1 tbsp flour to prevent sinking.
- Cream butter and sugar together in a large bowl until pale and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- In another bowl, whisk flour, baking powder, and salt. Add to wet ingredients in batches, alternating with milk. Mix until just combined.
- Fold floured strawberries into the batter gently.
- Transfer batter to prepared pan and smooth the top.
- Bake for 50-60 minutes, or until golden brown and a toothpick comes out mostly clean.
- Let the bread cool completely in the pan.
- For the glaze, puree extra strawberries. In a bowl, combine powdered sugar, 1/2 tsp vanilla extract, and 2-3 tbsp strawberry puree. Adjust for desired thickness.
- Once bread is cool, drizzle glaze over top. Let set before slicing.
Notes
- Top with extra sliced strawberries or a dusting of powdered sugar for decoration.
- Pairs well with Greek yogurt, whipped cream, or vanilla ice cream.
- Make mini loaves or toast slices with cream cheese for breakfast.
- For storage: Wrap in plastic and keep at room temp for 2 days, or refrigerate up to 5 days.
- Freeze unglazed loaf up to 3 months. Thaw and glaze before serving.
- To reheat, use toaster oven or microwave gently.
