Fresh, sweet strawberries folded into tender, buttery bread — that first bite will make the whole kitchen smell like summer.
This loaf is simple enough for a weekday bake but pretty enough to bring to brunch or gift to neighbors.
It needs just a handful of pantry staples plus ripe strawberries to shine.
Baking it is straightforward, and the sugary glaze on top adds the perfect glossy finish.
Why You’ll Love This Glazed Strawberry Bread
– Fast, pantry-friendly recipe that uses simple ingredients.
– Bright strawberry flavor balanced by a buttery, tender crumb.
– A glossy, sweet glaze that makes each slice feel special.
– Works as a breakfast loaf, dessert, or portable snack.
– Easy to scale up or down and friendly for beginner bakers.
– No mixer required—just bowls and a spatula.
This bread delivers a soft, moist crumb flecked with juicy strawberry pieces and a thin sugary glaze that melts into the top crust. The texture is tender without being cakey, and the glaze adds a pleasant initial crunch that gives way to strawberry-studded bread. It’s sweet but not cloying, with a real fruit-forward finish.
“I made this for brunch and everyone asked for the recipe. The bread stayed moist for days and the glaze was irresistible. Five stars!” — Sarah W.
Key Ingredients for Glazed Strawberry Bread
All-purpose flour
All-purpose flour forms the structure of the loaf by developing gluten when mixed with liquids. Buy a reputable brand and spoon-and-level the measuring cup for accuracy; too much flour makes the bread dry and dense. If you substitute with cake flour the loaf will be more tender but may lack structure; whole wheat will make it heavier and will need a touch more liquid.
Unsalted butter, melted
Butter provides richness, moisture, and flavor; using unsalted gives you control over the salt level. Buy real butter (not margarine) for the best mouthfeel and flavor. If you replace butter with oil, the bread will be very moist but lose some buttery flavor and the crumb may feel slightly heavier.
Fresh strawberries
Fresh strawberries add bursty fruit pockets and natural sweetness. Choose ripe, fragrant berries for maximum flavor and chop them uniformly so they distribute evenly in the batter. Frozen strawberries can be used, but thaw and drain them first to avoid adding excess moisture that can weigh the loaf down.
Powdered sugar (for glaze)
Powdered sugar dissolves smoothly and creates a glossy, lump-free glaze. Buy a fine powdered sugar and sift it if it looks clumpy. If you swap in granulated sugar, you’ll need to cook a syrup first—granulated won’t dissolve into a smooth drizzle at room temperature.
Full Ingredient List for Glazed Strawberry Bread
– 2 cups all-purpose flour
– 1 cup sugar
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup chopped fresh strawberries
– 1/2 teaspoon vanilla extract
– 1 cup powdered sugar
– 2 tablespoons milk
– 1/4 cup chopped strawberries for glaze
Step-by-Step Instructions for Glazed Strawberry Bread
Step 1: Preheat and prepare the pan
Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan thoroughly or line it with parchment paper so the bread releases cleanly after baking. Pro Tip: The pan should feel warm to the touch when the oven is ready, and the parchment should sit flat without buckling.
Step 2: Whisk dry ingredients
In a medium bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined. This ensures the leavening agent is evenly distributed for a uniform rise. Pro Tip: The dry mix should look homogenous with no visible clumps of baking soda.
Step 3: Combine wet ingredients and strawberries
In another bowl, whisk the melted butter and eggs until smooth. Stir in the chopped strawberries and vanilla extract so the fruit is coated and won’t sink immediately when added to the flour. Pro Tip: The wet mixture should smell of vanilla with pink flecks of strawberry and a silky sheen from the butter.
Step 4: Fold wet into dry
Add the wet ingredients to the dry ingredients and fold gently with a spatula until just combined; stop when you no longer see streaks of flour. Overmixing will develop gluten and make the loaf tough. Pro Tip: The batter should be slightly lumpy and thick, with strawberry pieces suspended throughout—not runny or overly stiff.
Step 5: Bake the loaf
Pour the batter into the prepared pan, level the top with a spatula, and bake for 50–60 minutes. The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Pro Tip: The top should be golden and spring back lightly when touched; a pale top usually means it needs more time.
Step 6: Cool and glaze
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling. For the glaze, whisk the powdered sugar, milk, and reserved chopped strawberries until smooth. Drizzle the glaze over the cooled loaf so it creates a thin glossy layer. Pro Tip: The glaze should be pourable but not runny—if it drips off too quickly, add a little more powdered sugar to thicken.
Expert Tips for Glazed Strawberry Bread
– Use room-temperature eggs and melted butter cooled slightly to prevent partially cooking the eggs and to help even mixing.
– If the top browns too fast, tent with foil after 30–35 minutes and continue baking until a toothpick comes out clean.
– For an evenly moist crumb, measure flour by spooning into a cup and leveling; scooping directly compacts flour and adds extra.
– Chop strawberries uniformly; uneven pieces can create pockets of moisture that sink during baking.
– Avoid overmixing: fold until just combined to keep the crumb tender.
– Use a toothpick test in two spots—center and near the edge—to ensure the loaf is fully baked.
– Use a metal loaf pan for crisper edges and more even heat; glass pans can require slightly longer bake times.
– Common mistake: adding wet strawberries that are too juicy; pat them dry or lightly dust with flour before folding in to prevent soggy batter.
Storage & Freezing for Glazed Strawberry Bread
Room temperature storage: Wrap the cooled loaf tightly in plastic wrap or keep in an airtight container for up to 2 days. Avoid leaving it exposed or it will dry out quickly.
Fridge storage: Store in an airtight container for up to 5 days. The fridge can slightly firm the crumb, so bring slices to room temperature before serving for best texture.
Freezer storage: Wrap slices or the whole loaf tightly in plastic wrap, then a layer of foil, and freeze for up to 3 months. Label with the date and contents.
Thawing and reheating: Thaw in the fridge overnight or at room temperature for a few hours. Reheat slices in a 325°F (160°C) oven for 8–10 minutes or microwave for 15–25 seconds to restore warmth and soften the glaze.
Variations & Substitutions for Glazed Strawberry Bread
Strawberry Lemon Glaze: Add 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest to the glaze and reduce milk slightly. The lemon brightens the strawberry flavor and adds a citrusy tang to cut the sweetness.
Strawberry Almond Bread: Replace 1/4 cup of flour with almond flour and add 1/2 teaspoon almond extract. The loaf will have a nutty richness and slightly denser crumb with complementary almond notes.
Strawberry Chocolate Chip Bread: Fold in 1/2 cup mini chocolate chips with the strawberries. The chips add pockets of melty chocolate that pair beautifully with the fruity loaf, making it dessert-like.
Gluten-Free Strawberry Bread: Substitute a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if your blend lacks it. Bake a little longer and test for doneness; the texture will be slightly different—more tender and crumbly—but still delicious.
Frequently Asked Questions About Glazed Strawberry Bread
Q: Can I use frozen strawberries in Glazed Strawberry Bread?
A: Yes, you can use frozen strawberries, but thaw and drain them thoroughly to remove excess moisture. Pat dry with paper towels and toss lightly in a tablespoon of flour to help prevent bleeding into the batter. Expect slightly longer bake time due to added moisture.
Q: How do I prevent strawberries from sinking in Glazed Strawberry Bread?
A: Coat chopped strawberries lightly with flour before folding them into the batter; this gives them a little grip in the matrix. Also fold gently and avoid overmixing. Using evenly chopped, not-too-large pieces helps them stay suspended.
Q: Why is my Glazed Strawberry Bread dense or heavy?
A: Dense bread usually results from overmeasuring flour, overmixing the batter, or expired baking soda. Measure flour correctly, fold just until combined, and check that your baking soda is fresh by testing it with vinegar (it should fizz).
Q: How long should I bake Glazed Strawberry Bread to ensure doneness?
A: Bake 50–60 minutes at 350°F (175°C) for a standard 9×5-inch loaf. Start checking at 50 minutes with a toothpick; if it comes out with moist crumbs it’s done. If batter clings to the toothpick, bake an extra 5–10 minutes and retest.
Q: Can I make mini loaves or muffins from this Glazed Strawberry Bread batter?
A: Yes, you can divide the batter into greased mini loaf pans or muffin tins. Bake mini loaves 25–35 minutes and muffins 18–22 minutes, checking for a clean toothpick. Reduce the glaze slightly for muffins to avoid sogginess.
Final Thoughts on Glazed Strawberry Bread
This Glazed Strawberry Bread is an easy, dependable loaf that highlights fresh strawberries and a buttery crumb. It’s ideal for morning toast, a show-stopping brunch item, or a thoughtful homemade gift.
Please leave a star rating in the recipe card below and pin this Glazed Strawberry Bread to Pinterest for later. For another quick strawberry loaf inspiration try this Strawberry Bread from Tastes of Lizzy T, or compare glaze techniques at Easy Glazed Strawberry Bread by Sally’s Baking Addiction. If you want a slightly different texture and method, see this version at Glazed Strawberry Bread on Framed Cooks.
Glazed Strawberry Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking soda, and salt.
- In another bowl, whisk the melted butter and eggs until smooth. Stir in the chopped strawberries and vanilla extract.
- Add the wet ingredients to the dry ingredients and fold gently with a spatula until just combined.
- Pour the batter into the prepared pan and bake for 50–60 minutes or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.
- Whisk powdered sugar, milk, and reserved chopped strawberries for the glaze. Drizzle over the cooled loaf.