Strawberry Bread: Crispy, cheesy, and golden.

A Happy Little Accident

I first made this bread by mistake. I had too many strawberries and not enough time. So I folded them into a simple batter.

The result was pure magic. The kitchen smelled like a sweet summer day. My grandson said it was the best “mistake” I ever made. I still laugh at that.

Let’s Get Baking

Start by mixing the wet things. That’s your sugar, milk, oil, egg, and vanilla. Doesn’t that smell amazing already?

In another bowl, mix the flour, baking powder, and salt. Now, combine the wet and dry bowls. Do not overmix. A few lumps are just fine.

Toss your diced strawberries with a little flour. This matters because it stops them from sinking to the bottom. Fold them gently into your batter.

The Waiting Game

Pour the batter into a greased loaf pan. Now, into the oven it goes. The waiting is the hardest part, I think.

You will know it is done when a toothpick comes out clean. Let the bread cool completely. This is important for the glaze. A warm bread will make a runny, messy glaze.

What is your favorite smell from the oven? Is it baking bread or something else?

The Pretty Pink Glaze

While the bread cools, make the glaze. Mash the tiny strawberry pieces into the powdered sugar. Add the melted butter, cream, and vanilla.

Stir it until it is smooth and pink. This glaze makes the bread extra special. It is a little gift on top.

*Fun fact: The first recorded strawberry shortcake recipe showed up in an English cookbook in 1588.

Why This Bread Matters

This bread is more than a treat. It is a way to slow down. Mixing the batter by hand feels calming.

Sharing food you made yourself is an act of love. It says, “I thought of you.” That is why this matters. It builds happy memories.

What is a food that always reminds you of someone you love?

Your Turn in the Kitchen

Now you have the recipe. It is your turn to make some memories. This bread is perfect for a weekend project.

You can use almond extract instead of vanilla. It gives a lovely flavor. Which one do you think you will try first?

Ingredients:

Ingredient	Amount	Notes
granulated sugar	¾ cup
milk	½ cup
oil	½ cup
egg	1 large
vanilla extract	1 teaspoon	or almond extract
all-purpose flour	2 cups
baking powder	2 teaspoons
salt	¼ teaspoon
strawberries	2 cups	diced
all-purpose flour	2 tablespoons
powdered sugar	2 cups
unsalted butter	2 tablespoons	melted
strawberries	⅓ cup	finely diced
heavy cream	4 tablespoons	or milk
vanilla extract	½ teaspoon	or almond extract

My Sweet Strawberry Bread

Hello, my dear! Let’s bake some sunshine. This strawberry bread is pure happiness. It reminds me of my first summer berry patch. The smell in your kitchen will be wonderful. I promise.

This recipe is simple and full of love. We will mix a sweet batter. Then we fold in juicy red strawberries. The final touch is a pink strawberry glaze. It’s like a hug for your taste buds. Are you ready? Let’s begin.

• Step 1: First, wake up your oven. Set it to 350°F. This gets it nice and warm for our bread. Now, grab a medium bowl. Stir the sugar, milk, oil, egg, and vanilla together. I still love that vanilla smell. It makes everything feel like home.
• Step 2: In another bowl, mix your flour, baking powder, and salt. This is the dry team. Now, pour the dry team into the wet team. Stir them until they just become friends. (A hard-learned tip: Do not overmix! A few lumps are just fine.)
• Step 3: Let’s prepare our stars! Toss the diced strawberries with two tablespoons of flour. This little coat of flour stops them from sinking. Gently fold them into your batter. See those pink streaks? Doesn’t that look amazing?
• Step 4: Pour your beautiful batter into a greased bread pan. Smooth the top with a spoon. Now, into the oven it goes! Bake for about 55 minutes. You’ll know it’s done when a toothpick poked in the middle comes out clean.
• Step 5: Let the bread cool in the pan for 10 minutes. Then, move it to a wire rack. This patience is the hardest part! While it cools, make the glaze. Mix the powdered sugar, melted butter, tiny strawberries, cream, and vanilla. Stir until it’s smooth and pink.
• Step 6: Once the bread is completely cool, pour that lovely glaze on top. It will drip down the sides. That’s the best part! Now, slice it up and share. What’s your favorite fruit to bake with? Share below!

Cook Time: 50–55 minutes
Total Time: 1 hour 20 minutes
Yield: 8 slices
Category: Dessert, Snack

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up! Here are a few fun ideas. They make this bread new again.

• Lemon Zest Sparkle: Add the zest of one lemon to the batter. It makes the strawberries taste even brighter. So fresh and sunny!
• Cheesy Surprise: Fold in a half-cup of white chocolate chips. They get all melty inside. It’s a sweet little secret.
• Nutty Crunch: Mix in a half-cup of chopped pecans or walnuts. You get a nice crunch in every single bite.

Which one would you try first? Comment below!

Serving Your Masterpiece

This bread is wonderful all on its own. But you can make it extra special. I love a warm slice with a little butter. It melts right into the bread. Yum!

For a real treat, serve it with a scoop of vanilla ice cream. The cold and warm together is magic. Or add a few fresh strawberry slices on the side. It looks so pretty on a plate.

What should you drink with it? A tall, cold glass of milk is my go-to. For the grown-ups, a sweet pink rosé wine is just lovely. Which would you choose tonight?

Keeping Your Strawberry Bread Fresh

Let’s talk about keeping your bread yummy. Once it is cool, wrap it tightly in plastic wrap. You can keep it on the counter for two days. For longer storage, I freeze it.

Slice the loaf first before you freeze it. This way you can take out one piece at a time. I once thawed a whole loaf just for one slice. It was a silly waste. Now I am smarter about it.

Batch cooking this bread is a wonderful idea. You can have a sweet treat ready for a busy week. This matters because a homemade snack is a little gift to your future self. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Problems

Sometimes the berries sink to the bottom. Do not worry. Tossing them in flour first helps them stay put. This little step makes a big difference.

Your bread might be soggy in the middle. This means it needed more baking time. I remember when I was too impatient to wait. I learned to always use the toothpick test. Getting it right builds your cooking confidence.

The glaze could be too runny. Just add a bit more powdered sugar. A good glaze should coat the back of a spoon nicely. This matters because the perfect glaze makes every bite special. Which of these problems have you run into before?

Your Quick Strawberry Bread Questions

Q: Can I make this gluten-free? A: Yes. Use your favorite gluten-free flour blend. It works just fine.

Q: Can I make it ahead? A: Absolutely. Bake it a day before. The flavors get even better.

Q: What can I use instead of oil? A: You can use applesauce. It makes the bread very moist.

Q: Can I double the recipe? A: You can. Just use two bread pans. Fun fact: This recipe was doubled for my grandson’s birthday party.

Q: Is the glaze optional? A: It is. The bread is still sweet and good without it. Which tip will you try first?

A Little Note From My Kitchen

I hope you love making this strawberry bread. It always makes my kitchen smell like summer. Sharing food is one of life’s greatest joys.

I would love to see your beautiful creations. Your photos inspire me to keep baking and sharing. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Anna Whitmore.