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Fresh juicy strawberries, sweet strawberry jam, and simple baking staples are all you need to whip up a loaf of strawberry bread. A strawberry glaze on top makes it extra flavorful!

More recipes with fresh strawberries we can’t get enough of include these strawberry cookies and strawberry sour cream cake!

Sliced strawberry bread.
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Fresh Strawberry Bread

Moist and tender quick breads like lemon blueberry zucchini bread, banana bread, and this fresh strawberry bread are my favorite ways to incorporate fresh fruit into a dessert that isn’t too sweet. The addition of a strawberry glaze on top adds a layer of sweetness!

Using fresh strawberries and strawberry jam, this one-bowl recipe comes together with just 10 minutes of prep time. Whip up a loaf or two and freeze one for later then use the rest of your strawberries to make strawberry lasagna or strawberry dole whip!

Why This Recipe Works

  • Bursting with strawberry flavor. Strawberry bread is moist, tender and full of strawberry flavor like a strawberry cake but not quite as spongy or sweet.
  • Simple ingredients. Made without yeast, using basic pantry staples, and fresh strawberries and jam, most of what you need you might already have on hand!

Recipe Ingredients

Strawberry bread ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Baking staples: Sugar, milk, canola oil, large egg, all-purpose flour, salt, and vanilla.
  • Leavening agents: Baking powder and baking soda. Check to make sure they’re not expired.
  • Strawberry jam: If you’ve got a batch of homemade strawberry jam, now is a great time to use it. Store bought jam will also work.
  • Finely diced strawberries: Wash and hull the strawberries. Pick them over to make sure they’re not brown.
  • For the glaze: You’ll need powdered sugar, melted butter, more jam, milk, and lemon juice.

Substitutions and Variations

As far as the best strawberry desserts go, this one ranks high just the way it is. There are a few tweaks you can make that won’t take away from the flavor in any way!

  • Swap the vanilla extract for almond extract for a nice subtle change in flavor.
  • Avocado or melted coconut oil can be used in place of the canola oil.
  • Instead of a strawberry glaze, use a cream cheese glaze, or a powdered sugar glaze instead.
  • Make muffins! Pour the strawberry bread batter into muffin tins and bake for 20-25 minutes in a preheated 375-degree oven. This batter will make enough for 18 muffins.

How to Make Strawberry Bread

How to make strawberry bread in a 4 step collage.
  • Combine the batter ingredients. In a large bowl, mix the sugar, milk, oil, egg, strawberry jam, lemon zest, and vanilla. Add the dry ingredients and stir until just combined.
  • Fold in strawberries. Pat the strawberries dry and sprinkle with flour. Gently fold them into the batter until combined.
  • Bake until golden. Spread the batter evenly into the loaf pan and bake for about 50-55 minutes until lightly browned.
  • Cool, glaze, and serve. Let the strawberry bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Once completely cooled, drizzle with the glaze. Enjoy!
Strawberry bread in a loaf pan.

Baking Tips

  • Sprinkle the strawberries with flour. This is a trick to help keep the strawberries from sinking to the bottom. This way they’ll stay evenly dispersed throughout the loaf.
  • Do not overmix the batter. If you do, you’ll end up with a more dense texture in your loaf.
  • If your strawberries are ripe and extra juicy, feel free to omit the milk from the list of ingredients for the glaze. You want it to be thick.
  • Make this strawberry bread recipe using different berries!

Recipe FAQs

How to store the bread?

Keep strawberry bread stored in an airtight container at room temperature for up to 3 days.

Can I freeze this recipe?

Absolutely! I suggest you make two loaves just to be able to freeze a whole one for later. Once it has completely cooled, skip adding the glaze then wrap in plastic wrap and then aluminum foil to prevent freezer burn. Place it in a ziplock bag and keep frozen for up to 3 months.

Thaw wrapped on the counter or in the fridge overnight.

Sliced strawberry bread.

More quick bread recipes to try include this chocolate chip banana bread, chocolate zucchini bread or easy zucchini bread!

More Strawberry Recipes

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Sliced strawberry bread.

Strawberry Bread Recipe

5 from 3 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Fresh juicy strawberries, sweet strawberry jam, and simple baking staples are all you need to whip up a loaf of moist, tender strawberry bread topped with strawberry glaze.
Prep Time: 10 minutes
Cook Time: 50 minutes
Cool Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 16




  • ¾ cup (150 grams) granulated sugar
  • ½ cup milk
  • cup canola oil , see notes
  • 1 large egg
  • 2 Tablespoons strawberry jam
  • ½ lemon , zested
  • 1 ½ teaspoons vanilla extract
  • 2 cups (160 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ cups finely diced strawberries
  • 1-2 Tablespoons flour

Strawberry glaze

  • 1 cup powdered sugar
  • 1 Tablespoon melted butter
  • 2 Tablespoons strawberry jam
  • 1-2 Tablespoons milk
  • 1-2 teaspoons lemon juice


  • Preheat the oven to 350°F. Spray an 8×4 or 9×5-inch loaf pan with nonstick spray. Line with parchment paper to line the bottom, if desired.
  • In a large bowl, mix together the sugar, milk, oil, egg, strawberry jam, lemon zest and vanilla. 
  • Add in the flour, baking powder, baking soda, and salt. Stir until just combined.
  • Pat the strawberries dry with a paper towel. Then add to a small bowl and sprinkle 1-2 Tablespoons flour over top. Fold the strawberries gently until combined.
  • Spread batter in an even layer in the pan. Bake 50-55 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. If browning too fast, cover lightly with foil. 
  • Let cool in the pan 15 minutes before transferring to a cooling rack to cool completely.
  • Fo the glaze, melt the butter in a medium size bowl. Then add in the powdered sugar, jam, lemon juice and milk. Stir until smooth. Can add more lemon to taste.
  • Drizzle glaze over cooled bread. Then slice and serve.


Oil: Can use vegetable, canola, avocado or melted coconut oil. 
Glaze: If you love a lot of glaze, feel free to double. If you’d like you can also mix in 1/4 cup finely diced strawberries (no need to add the milk if you are). 
To make muffins: Pour batter into muffin tins. This recipe makes 18 regular-sized muffins. Bake at 375 for 20 to 25 minutes, until lightly golden and a toothpick inserted in the center comes out clean. 
Storage: Store leftovers in an airtight container up to 3 days.


Calories: 255kcal | Carbohydrates: 46g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 15mg | Sodium: 106mg | Potassium: 97mg | Fiber: 1g | Sugar: 21g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: bread
Cuisine: American

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