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You’re going to love this amazing strawberry bread. It’s incredibly moist, soft, and bursting with juicy strawberries, yogurt, and hint of vanilla.
The recipe is so easy to whip up, no stand mixer no creamy butter.
And it’s full of juicy strawberries and nicely sweet but not over the top. Some cakes are packed with sugar, but this one is just right.
I’ve made it at least 3 times in the last 10 days, and we just LOVE it!
It’s truly a super easy bread recipe great to use strawberries when they’re in season, or to use up not-so-perfect strawberries as well.
Finish off with warm jam for a lovely shiny coating, serve with a scoop of ice cream or a dollop of sweet cream cheese... and devour!
It’s perfect for breakfast and afternoon tea. Everyone will ask you for the recipe!
List of the ingredients
- Fresh or frozen strawberries
- Plain or Greek-style yogurt
- All-purpose flour
- Vegetable oil
- Vanilla extract or essence
- Baking powder + salt
- Strawberry or apricot jam (optional)
How to make this strawberry bread recipe
(Note: this is simply a quick description, the full recipe is at the bottom of the page)
- Dice the strawberries.
- Whisk the flour, baking powder and salt in a bowl.
- In a large second bowl, mix the eggs and sugar.
- Add the the rest of the wet ingredients to the egg mixture.
- Stir in the dry ingredients and mix until just combined.
- Fold the strawberries into the batter.
- Scrape the batter into the loaf pan and bake.
- Optional: dust with powdered sugar or brush with warm jam for a lovely finish.
- It’s delicious serve with a dollop of sweet cream cheese. Enjoy!
So here it is in all its glory!
Strawberry bread variations?
You can replace the strawberries with your favorite berries. You can add to the recipe dark chocolate chips, spices, chopped nuts, orange or lemon zest.
- Fresh berries might “stain the batter” with their juice. Make sure to pat the diced strawberries dry with kitchen paper and fold them gently into the batter.
- The baking time depends on the size and shape of the pan. A loaf pan will take longer than a large round pan.
- Use eggs and yogurt at room temperature.
- Stirring the batter too much produces gluten and creates a denser cake. Do not overmix the batter.
- Do not open the oven during the baking time: this will cause drop of the temperature and can make the bread fall in the middle.
- Brush the bread with warm jam for a nice shiny look.
The jam glaze is optional, but it’s so simple to make and adds a lovely shine.
Heat gently some apricot or strawberry jam in a saucepan until the jam has melted. If it looks too thick add a tiny bit of warm water. When the glaze is the consistency of runny honey, brush the bread straight away.
How long does this strawberry bread keep?
It keeps well for up 4 days at room temperature or in the fridge, in an airtight container. It’s also freezable: wrap the cake, or slices of cake, in plastic wrap (clingfilm), store in an airtight container, and freeze for up to 1 month.
More easy cake recipes?
Here are more treats easy to make and perfect for any occasion:
- Orange cake
- Chocolate zucchini bread
- Apple cake
- Blender carrot cake
- Blender beetroot cake
- 20 Wholesome and healthy cake recipes
If you make this delicious and easy strawberry bread recipe, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you! x
Easy & moist strawberry bread
- 1 ½ cup + 1Tbsp (200 grams) all-purpose flour
- 1 ½ teaspoon baking powder
- ⅛ teaspoon fine salt
- 2 large eggs, at room temperature
- ½ cup (100 grams) caster or regular sugar (use a bit more if you like a sweeter flavor) (see notes)
- ½ scant cup (about 100 ml) vegetable or canola oil
- 1 cup (250 grams) Plain or Greek-style yogurt (see notes)
- 1 teaspoon vanilla extract
- 1 ½ cup (approx 200 grams) strawberries, diced and pat dry
- 3 tablespoons Strawberry or apricot jam
- Preheat the oven to 350℉/180℃ degrees and place the rack in the middle position. Grease a 9x5x2.5 inch loaf pan with butter or simply line the pan with parchment paper.
- Dice the strawberries and pat them dry with kitchen paper. Set aside.
- In a bowl, whisk flour, baking powder, and salt until well combined.
- In a large second bowl, beat eggs and sugar with a fork or a whisk until the sugar is dissolved. Then add oil, yogurt (at room temperature), vanilla essence, and stir until smooth and combined.
- Add the dry ingredients to the wet ingredients, stir with a spatula until just combined. Do not overmix.
- Using the same spatula, gently fold the diced strawberries into the batter, and trying to distribute them evenly.
- Scrape the batter into the prepared loaf pan and smooth the top. Bake for about 40-45 minutes, until a skewer inserted into the center of the cake comes out clean.
- When the cake is done, remove it from the oven and place on a wire rack to cool for about 10 minutes. Then remove the bread to a wire rack to cool completely.
- To make the glaze, add about 3 tablespoons of apricot or strawberry jam to a small saucepan. Heat gently over low heat until the jam has melted and If it looks too thick adjust the consistency with a tiny bit of warm water. When the glaze is the consistency of runny honey, brush the strawberry bread straight away.
- Slice, serve and enjoy with vanilla ice cream or sweet cream cheese.
- Frozen strawberries: they work just fine. Cut the bigger strawberries into smaller pieces while they’re still frozen (they break easily). Diced strawberries distribute themselves evenly throughout the cake, give more flavor, and look better than big mushy strawberries.
- Sugar: you can increased the amount of sugar but adding an extra 1/4 or 1/3 cup of sugar if you prefer a sweeter strawberry bread.
- Yogurt: a creamy yogurt with a “pourable” consistency (plain yogurt or Greek-style yogurt) works well. I find the real Greek yogurt is too thick and gives a denser texture.
- All-purpose flour and whole-grain flour: you can use white whole wheat, light spelt flour, or all-purpose flour. The first two whole-grain flours are less refined, rich in fiber, and with a light texture similar to all-purpose flour.
I prefer mixing light spelt flour and all-purpose flour.
- Gluten-free: you can substitute all-purpose flour with rice flour
- Baking the cake in a round pan rather than a loaf pan reduces the baking time (about 30 minutes are enough).
- Keeps well for 4 days at room temperature, in an airtight container. Freezable.