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Strawberry Bread Sliced

Strawberry Bread Recipe

A deliciously moist strawberry bread filled with lots of fresh berries and glazed with a tangy lemon glaze.

  • Total Time: 1 hour 15 minutes
  • Yield: Makes one 9 X 5 X 3 inch loaf 1x



For Bread

  • ½ cup unsalted butter at room temperature
  • ¾ cup of granulated sugar
  • 3 large free range eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour, sifted
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cardamom
  • ½ cup sour cream or plain yogurt
  • 1 ½ cups chopped fresh strawberries

For the Glaze:

  • 1 cup of sifted confectioners’ sugar
  • Enough fresh lemon juice to give you a thick drizzle


    1. Preheat the oven to 350*F. Butter and lightly flour a 9 by 5 by 3-inch loaf tin, tapping out any excess flour. Set aside. (Alternately you can line I with baking paper. Leave an overhang for ease in lifting it out once baked.)
    2. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla.
    3. Whisk the flour, soda, baking powder, salt, and cardamom together. Add to the creamed mixture alternately with the sour cream, beginning and ending with the flour mixture, stirring everything together just to combine. Gently fold in the chopped berries.
    4. Spoon into the prepare loaf tin, smoothing the top.
    5. Bake in the preheated oven for about 1 hour, until golden brown, well risen and a toothpick inserted into the centre of the bread comes out clean. Let cool in the pan for 10 minutes. Remove from the pan to a wire rack to cool completely.
    6. To make the glaze whisk together the confectioner’s sugar and lemon juice to make a thick drizzle glaze. Drizzle this over top of the cake and allow to set before serving.
    7. Cut into slices to serve. Store any leftovers in an airtight container and eat within 3 days.


This strawberry bread will freeze well, properly wrapped, for up to three months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Also, if you are freezing it, do not glaze it before freezing it. Wait and glaze it once thawed.

If you would rather bake muffins than a bread, you can divide the batter between 12 well-greased muffin cups, filling them 2/3 full. Bake at 425*F for 5 minutes, then lower the temperature to 350*F and bake for an additional 12 to 15 minutes, until well risen and a toothpick inserted in the center comes out clean. Top with the glaze to serve.

  • Author: Marie
  • Prep Time: 15 minutes
  • Cook Time: 1 hours
  • Category: Desserts


  • Calories: 200