Strawberry Shortcake Bread (No Mixer!)

Fluffy slices of strawberry loaf cake next to fresh strawberries on a cooling rack.

Strawberry Shortcake Bread (No Mixer!)

This simple one-bowl strawberry bread is bursting with strawberries (fresh or frozen), is made with a touch of Greek yogurt, and is drizzled with a sweet homemade glaze. Think strawberry shortcake, but in bread form, it requires no mixer and is downright delicious!

Course Breakfast, Brunch, Desserts, Snack

Cuisine American

Diet Vegetarian

Keyword strawberry, strawberry loaf cake

Prep Time 5

Cook Time 45

Total Time 50

Servings slices

Calories 289

Author Robyn Conley Downs

Equipment

loaf pan

Ingredients

Strawberry Loaf Cake

¾ cup granulated sugar (150 g)
1 teaspoon vanilla extract
¼ cup milk (59 ml)
½ cup neutral flavored oil, such as avocado or canola (118 ml)
2 large eggs
½ cup plain whole Greek yogurt (113 g)
1 ¾ cups all-purpose flour (218 g) plus one Tablespoon (for coating the strawberries)
2 teaspoons baking powder
½ teaspoon salt
1 cup fresh or frozen-defrosted strawberries, diced into ½-inch pieces (148 g)

Strawberry Lemonade Glaze

2 fresh or frozen-defrosted strawberries
½ cup powdered sugar (65g)
2 teaspoons fresh lemon juice, divided

Instructions

Preheat the oven to 350°F. Grease a heavy-duty steel 9x5-inch loaf pan or line it with parchment paper.
Add the sugar and vanilla extract to a large bowl. Using clean hands, rub the vanilla extract into the sugar until it’s well incorporated. Add the milk, oil, eggs, and yogurt. Whisk until smooth.
Add 1 ¾ cups of the flour, baking powder, and salt, stirring gently until just combined, being careful not to overmix. It’s okay if there are a few lumps.
In a separate small bowl, toss the 1 cup of diced strawberries with 1 tablespoon of flour (to prevent sinking), leaving any excess flour in the small bowl.
Pour ⅓ of the batter into the prepared loaf pan, then gently layer in ½ of the strawberries, followed by ⅓ batter, then the remaining strawberries, then the remaining batter, smoothing the top.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for an additional 10 minutes.
While the loaf cools, in a small bowl, make the glaze by mashing the strawberries with a fork until a smooth paste forms. Add the powdered sugar and 1 teaspoon of the lemon juice, stirring to form a glaze. If the glaze is too thick, add more lemon juice, 1 teaspoon at a time until the desired consistency is reached.
Drizzle the glaze over the top of the loaf, allowing some to drip down the sides. Allow to cool completely before slicing.

Notes

Moist Cake: To prevent your cake from dying out, be careful not to overmix or overbake. Gently mix the batter with a silicone spatula until you no longer see clumps of dry flour. And remove your cake from the oven as soon as a toothpick inserted into the center comes out free from wet better.
Perfect Rise: Use room temperature ingredients (especially your eggs, yogurt, and strawberries) for the best rise on your cake.
Accurate Measurements: For the most accurate baking, you can use a kitchen scale. But if you don't have one, make sure you spoon and level your flour so it doesn't get compacted in your measuring cup.

Nutrition