When strawberries are in season (or you just snag a good deal at Aldi!), this moist, delicious strawberry bread is a must-bake. It’s packed with juicy berries and topped with a luscious glaze that takes it from “yum” to “holy wow.” Perfect for breakfast, brunch, snacking, or gifting, it’s one of those recipes that feels fancy but couldn’t be easier to throw together.

Strawberry Bread

Whether you’ve got a few too many strawberries in the fridge or just want to bake something fresh and fruity, this quick bread is the answer. The flavor is light, sweet, and bursting with berry goodness. If you’re loving fruity baked goods, be sure to check out my blueberry lemon muffins, banana bread, or Lemon Blueberry Pound Cake too—they’re all crowd favorites on the blog.

This strawberry bread starts with a soft, fluffy base made with simple pantry ingredients, and it’s loaded with diced strawberries in every bite. The secret weapon? That glaze. It’s made with real strawberries and a hint of vanilla, and it soaks perfectly into the top of the loaf for an extra pop of flavor. You’ll be going back for slice #2 before you know it.

What You’ll Love About This Recipe

Super soft & moist – The texture is tender and cake-like, thanks to the combo of butter, milk, and juicy strawberries.
Easy ingredients – No hard-to-find items here. You probably have everything you need already!
Strawberry glaze magic – That glaze sets into the top of the loaf and adds a beautiful burst of berry flavor.
Freezer-friendly – This bread freezes beautifully—just leave off the glaze until you’re ready to serve.
Perfect for brunches or gifting – Wrap up a loaf and gift it to a friend, or slice it up for a spring brunch spread.

How to Make Strawberry Bread

Ingredients

2 Cups of Flour
1/2 TSP Salt
1 1/2 TSP Baking Soda
1/4 Cup Butter, softened
3/4 Cup Sugar
1 Egg
1 TSP Vanilla
1/2 Cup Milk
2 Cups Strawberries, diced

GLAZE
1 Cup Powdered Sugar
1 TBSP Melted Butter
1/3 Cup Finely Chopped Strawberries
1/2 TSP Vanilla
2 TBSP Heavy Cream

Instructions

Preheat the oven to 350 degrees.
In a bowl, add flour, salt & baking soda. Put aside.

In another bowl, beat the butter & sugar together. Mix with a hand mixer until smooth. Scrape down the sides of the bowl.

Add in the egg & vanilla. Mix for a couple of minutes until well blended.

Add in the milk & beat just long enough to combine.

Add the wet & dry ingredients together and mix until combined.

In a small bowl, combine the 2 cups of strawberries with 2 TBSP of flour to coat. Fold the strawberries into the batter.

Pour batter into a greased 9 x 5 loaf pan.

Bake at 350 degrees for 50-55 minutes. The toothpick should come out clean.
Let cool
MAKE GLAZE: Add powdered sugar, melted butter, vanilla, heavy cream, & finely chopped strawberries together in a bowl. You can add more heavy cream if you would like a thinner glaze.

Pour glaze over your cooled Strawberry bread.

Enjoy!

Tips & Tricks

Toss strawberries in flour – Coating the strawberries in a bit of flour keeps them from sinking to the bottom of the loaf while it bakes.
Don’t overmix the batter – Mix just until combined for the softest texture.
Use ripe strawberries – The juicier and sweeter your berries, the better your bread will taste.
Let the loaf cool before glazing – If it’s too warm, the glaze will melt right off instead of sitting pretty on top.
Chop strawberries finely for the glaze – This gives you a smooth consistency and evenly distributes the berry flavor.

FAQ’s

Can I use frozen strawberries?
Yes! Just make sure to thaw and drain them well, then pat dry to avoid adding extra moisture to the batter.

How do I store strawberry bread?
Wrap it in plastic wrap or store it in an airtight container at room temp for up to 3 days. Refrigerate for up to a week, or freeze (unglazed) for up to 3 months.

Can I use a different fruit?
Totally. This recipe works well with raspberries or diced peaches too. Just make sure to adjust for moisture if your fruit is extra juicy.

Can I skip the glaze?
You can—but why would you? 😉 If you prefer something lighter, a dusting of powdered sugar works great too.

What type of milk should I use?
Whole milk is best for richness, but 2% or even almond milk will work in a pinch.

Strawberry Bread

Name: Strawberry Bread
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Ingredients: 2 Cups of Flour; 1/2 TSP Salt; 1 1/2 TSP Baking Soda; 1/4 Cup Butter, softened; 3/4 Cup Sugar; 1 Egg; 1 TSP Vanilla; 1/2 Cup Milk; 2 Cups Strawberries, diced; GLAZE; 1 Cup Powdered Sugar; 1 TBSP Melted Butter; 1/3 Cup Finely Chopped Strawberries; 1/2 TSP Vanilla; 2 TBSP Heavy Cream

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Strawberry bread is the perfect sweet bread recipe to whip up for a tasty dessert or even breakfast bread. Fresh strawberries are diced and folded in, so every bite is loaded with rich strawberry flavor.

Ingredients

2 Cups of Flour
1/2 TSP Salt
1 1/2 TSP Baking Soda
1/4 Cup Butter, softened
3/4 Cup Sugar
1 Egg
1 TSP Vanilla
1/2 Cup Milk
2 Cups Strawberries, diced
GLAZE
1 Cup Powdered Sugar
1 TBSP Melted Butter
1/3 Cup Finely Chopped Strawberries
1/2 TSP Vanilla
2 TBSP Heavy Cream

Instructions

Preheat oven to 350 degrees.
In a bowl, add flour, salt & baking soda. Put aside.
In another bowl, beat the butter & sugar together. Mix with a hand mixer until smooth. Scrape down the sides of the bowl.
Add in the egg & vanilla. Mix for a couple of minutes until well blended.
Add in the milk & beat just long enough to combine.
Add the wet & dry ingredients together and mix until combined.
In a small bowl, combine the 2 cups of strawberries with 2 TBSP of flour to coat. Fold the strawberries into the batter.
Pour batter into a greased 9 x 5 loaf pan.
Bake at 350 degrees for 50-55 minutes. Toothpick should come out clean.
Let cool
MAKE GLAZE: Add powdered sugar, melted butter, vanilla, heavy cream, & finely chopped strawberries together in a bowl. You can add more heavy cream if you would like a thinner glaze.
Pour glaze over your cooled Strawberry bread.
Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 366Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 459mgCarbohydrates: 65gFiber: 2gSugar: 38gProtein: 5g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Irresistible Strawberry Bread with Sweet Strawberry Glaze