Strawberry season always feels like the official start of spring, and this strawberry bread is one of my favorite ways to celebrate it. Every slice is dotted with juicy pops of fresh strawberries, and the bright pink glaze adds even more sweet berry flavor. It’s simple, cheerful, and the kind of bake that instantly makes your kitchen smell like sunshine.

If you’re like me, you can’t resist grabbing multiple containers of strawberries when they go on sale. Just remember: strawberries don’t continue to ripen after they’re picked, so choose berries that are fully red with fresh green tops. Flip the container over to check for mushy spots or hidden mold—no one wants a sad strawberry sneaking into their recipe. Once you bring them home, keep them dry and refrigerated, rinsing only right before you hull and use them.

Tips for the Best Strawberry Bread:

• Chop Strawberries to Your Preferred Size – Cut the berries into the size you want in each bite. Smaller pieces distribute more evenly and help prevent sinking.
• Don’t Overmix the Batter – Once the dry ingredients meet the wet ingredients, stir only until combined. Overmixing leads to dense bread instead of a soft, tender crumb.
• Coat the Strawberries in Flour – Tossing the chopped berries with 1 tablespoon of flour helps keep them suspended throughout the loaf instead of sinking to the bottom.
• Keep the Oven Door Closed – Opening the oven early can cause the loaf to collapse. Bake until the top is golden and a toothpick comes out with a few moist crumbs.
• Fresh vs. Freeze‑Dried Strawberries in the Glaze –Freeze‑dried berries create a vibrant pink glaze that stays fresh at room temperature. If using mashed fresh berries, start with less half and half since they add natural juice, and store the glazed loaf in the refrigerator.
• Cool Completely Before Glazing – Let the loaf cool fully so the glaze sets beautifully instead of melting into the bread.

Ingredients:

• 2 cups AP flour
• 1 Tbsp cornstarch
• 2 tsp baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup canola oil
• 1/2 cup half and half
• 1 Tbsp lemon juice
• 1 egg
• 2 tsp vanilla extract
• 1-1/2 cups chopped fresh strawberries
• 1 Tbsp flour

Glaze:

• 1/4 cup freeze dried strawberries, (you can substitute 1/4 cup mashed fresh if you like)
• 1 cup powdered sugar
• 2-3 Tbsp half and half

Instructions:

1. Preheat the oven to 350 degrees. Spray a loaf pan with non-stick baking spray (with the flour in it.) (You could alternatively line with parchment paper.)
2. In a medium mixing bowl, whisk the flour, cornstarch, baking powder, and salt together, then set aside.
3. In a separate bowl, whisk together the sugar, oil, half and half, lemon juice, egg, and vanilla.
4. Add the dry flour mixture to the wet sugar mixture and stir together until just combined.
5. In a small bowl, combine the strawberries with the extra tablespoon of flour, then gently stir the strawberries in to the batter.
6. Spread your batter in to your prepared loaf pan.
7. Bake for 55 to 60 minutes or until the top is golden brown and a toothpick comes out just about clean, (there might be a few moist crumbs.)
8. Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and cool completely on a wire rack.
9. For the Glaze:  Smash up the freeze dried strawberries until they are powder/crumbs.  (I actually pulverize mine in to a powder in my small food chopper.)  Add them to a small bowl with the powdered sugar, then add the half and half as needed to make the glaze the consistency you want. (Less half and half will make thicker, more makes it thinner.)
10. Drizzle or spread the icing over the loaf and let set for 15-30 minutes before serving.

Strawberry Bread FAQ’s:

Can I use frozen strawberries in strawberry bread?
Yes, but keep them frozen when chopping and mixing so they don’t release too much liquid. Add 1 extra tablespoon of flour to help absorb moisture.

Why did my strawberry bread sink in the middle?
This usually happens when the oven door is opened too early, the batter is overmixed, or the bread is underbaked. Keep the door closed and bake until a toothpick comes out with just a few moist crumbs.

How do I keep strawberries from sinking in the batter?
Toss the chopped berries with 1 tablespoon of flour before folding them into the batter. This helps them stay suspended throughout the loaf.

How should I store strawberry bread?
If glazed with freeze‑dried strawberries, store at room temperature for 2–3 days. If using fresh strawberries in the glaze, refrigerate the loaf to keep it fresh.

Can I make this strawberry bread without the glaze?
Absolutely. The loaf is naturally sweet and moist on its own, but the glaze adds a lovely burst of strawberry flavor and color.