Strawberry Bread (With Sweet Cream Glaze!)

Soft, sweet and incredibly moist bread Strawberry Bread topped with Sweet Cream Glaze is simply heavenly!

Combine fresh strawberries with a moist quick bread then top it all with a creamy vanilla glaze that pops with flavor. Whether you serve this sweet bread for breakfast like a muffin, for snack, or for an easy dessert, everyone will come running for a slice!

 

Why We Love Strawberry Bread

• Simple To Make – Quick breads are fast to prep and easy enough for a beginner to make. Mix, bake then drizzle with glaze, the oven does most of the work.
• Perfect For Summer Strawberries-While I make this recipe year-round, this strawberry bread is absolutely amazing when the fresh fruit for strawberry season is available. See further down in the article of how to use frozen strawberries year-round. Either way, your loaf will be packed with strawberry flavor.
• Breakfast Or Dessert – This sweet fresh strawberry bread recipe is sweet enough for dessert, but feels special for a sweet breakfast. Serve it as both!

Ingredients For Strawberry Bread

For the batter

• 1/3 cup unsalted butter – softened to room temperature
• 1 cup sugar
• 2 large eggs beaten
• 1 cup heavy cream
• 2 teaspoons vanilla extract
• 1 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup strawberries diced – chopped into small pieces, about 7 ounces or 7-8 large juicy strawberries

For the glaze

• 2/3 cup powdered sugar
• 1 teaspoon vanilla
• 4 tablespoons heavy cream

How Do I Make Strawberry Bread?

For the batter

1. Preheat the oven to 350 degrees. Line a 9×5 loaf pan with parchment paper or grease it generously with oil.
2. Cream together softened butter and sugar with an electric mixer until light and fluffy. Scrape down the bowl with a spatula, then add eggs, heavy cream, and vanilla and mix well.

3. In a large bowl mix together flour, salt, and baking powder.
4. Add half the dry ingredients to the wet ingredients at a time and mix until fully combined. The batter will be thick.
5. With a silicone spatula, fold in the strawberries into the bread batter.

6. Pour batter and spread into a prepared loaf pan.

7. Bake at 350 degrees for 55-65 minutes or use the toothpick test. Check by placing a toothpick in the center and it should come out clean with no batter when finished baking. Let bread sit in the pan for 10-15 minutes before removing.

8. Let cool in the pan for a least 15 minutes or until the pan is cool to the touch. Remove the loaf and place on a wire cooling rack or a clean kitchen towel. You may need to use a knife to run along the sides to help loosen the bread from the pan. Allow the bread to completely cool, I like to use a wire rack but you can also cool the bread on a clean kitchen towel.

For The Glaze

1. Once the bread has cooled, you can make the glaze. In a small bowl with a whisk or fork, add powdered sugar, vanilla, and heavy cream. Whisk together until a smooth glaze forms. Whisk together until a smooth glaze forms.
2. Drizzle glaze over the top of the bread. Let the glaze set for a few minutes, then enjoy!

Can You Use Frozen Strawberries In This Recipe?

Yes, you can use frozen strawberries in this recipe. Here’s how to have success using frozen strawberries.

Use strawberries that are frozen solid – Adding defrosted frozen strawberries to your bread makes them a little too gooey inside the bread.

Chop up frozen berries – Chopping berries into smaller pieces can help the bread from becoming too mushy. Don’t spend a lot of time chopping the berries. Instead, just do a quick rough chop on the biggest pieces, you want the berries to still be frozen.

Add 2-3 teaspoons of flour to the berries, just toss the berries quickly in the flour while frozen. The flour helps to soak up some of the moisture on the outside of the frozen berries so the bread is less mushy in the end.

Other things to expect when baking with frozen strawberries

You also may need to cook your bread slightly longer if using frozen berries, they pack a little extra moisture. Expect the loaf will likely bake at least 5-10 minutes longer.

The color of your bread may be different– Frozen strawberries tend to color the batter more and will likely be a slightly different color than using fresh berries.

How Do I Store Strawberry Bread?

Store on the counter in a covered airtight container for 2-3 days or up to 7 days in the fridge.

Can You Freeze Strawberry Bread?

To freeze the bread, first refrigerate the bread until the glaze is well set (12 hours) and wrap in plastic wrap before placing it in a freezer-safe container or freezer bag. Remove plastic wrap before defrosting otherwise glaze will stick.

I like to freeze loaf bread in wrapped individual slices so I can remove one slice at a time, but you can also freeze the whole loaf.

You can also wait to glaze the loaf until you defrost. Frozen strawberry bread will taste fresh for up to three months.

WHAT KIND OF PAN SHOULD I USE?

I use a metal 9×5 inch loaf pan (also called a bread pan) when making this strawberry bread recipe.

How Do I Keep My Strawberry Bread Loaf From Sticking To The Pan?

Cutting a piece of parchment paper the size of your loaf pan makes it easy to lift your bread out of the pan. I cut mine so it covers both the bottom and two of the sides like a sling. The remaining two sides of the pan spritz with a little oil to help with easy release.

There are some baking sprays that have flour already inside. I like the Wilton baking spray, it’s great for keeping all baked goods (muffins, cakes, etc.) from sticking.

If you don’t have parchment paper or baking spray, you can use the oil and flour method on your pan.

• Lightly and evenly coat all of the sides of the pan in oil.
• Add a few teaspoons of flour to your pan and cover in plastic wrap tightly.
• Gently shake your pan until all sides have a light dusting of flour.
• Add batter to your pan!

What about using regular spray cooking oil?

If you use just regular cooking oil the loaf is more likely to get stuck in the pan, but it works out most of the time. Let the strawberry loaf cool a little longer before removing it from the pan.

What Do I Do If The Loaf Gets Stuck In The Pan?

If the loaf gets stuck run a thin butter knife around the edge carefully to help the loaf release. You can also let the loaf cool all the way before removing it, which can help sometimes also.

Variation Ideas

Mixed Berries– You can use a mix of different berries in this recipe. Try blueberries, raspberries, blackberries or a mix of different berries. Or try these Strawberry Blueberry Muffins for a great mix of berry flavors in a mini size.

Add Jam To The Glaze– Try adding a tablespoon or two of strawberry jam to make a simple strawberry glaze and give this simple glaze a burst of strawberry flavor.

Add Jam Instead Of The Glaze– You can also add 3-4 tablespoons of jam on top of the batter before baking. Warm the jam then add it to the top of the batter once the bread batter is in the pan. Use a butter knife to swirl the jam over the top of the loaf. You can add this and skip the glaze completely, while still having a pretty swirly strawberry loaf!

Add Lemon Zest– Add a tablespoon of lemon zest to the glaze for a pop of strawberry lemonade flavor!

Other Recipes You Will Love

Strawberry Shortcake Cupcakes – Moist vanilla cake, creamy cream cheese frosting all topped with fresh strawberries! If you have fresh strawberries, you need to give this recipe a try!

Cheesecake Stuffed Strawberries– Quick, easy and creamy! This delicious dessert starts with strawberries and fills them with a cream cheese filling, and I bet they won’t last long!

Chocolate Chip Zucchini Muffins– Breakfast, snacks or dessert, these easy zucchini muffins with chocolate chips will be on your table all year long. You only need one bowl.

Strawberry Jello Poke Cake With Strawberry Sauce– This yummy dessert starts with a boxed came mix, but takes everything up in flavor with a delicious strawberry sauce added to the cake!