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Strawberry Bread with Vanilla Glaze Recipe

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4.1 from 7 reviews

This moist and flavorful Strawberry Bread is a delightful treat perfect for breakfast, brunch, or a sweet snack. Made with fresh diced strawberries folded into a tender, buttery batter and topped with a luscious vanilla glaze, this loaf combines classic baking with vibrant fruity freshness. It’s easy to prepare and bakes to a golden perfection, offering a perfect balance of sweetness and strawberry goodness in every slice.

Ingredients

Batter Ingredients

  • 1/3 cup unsalted butter (softened)
  • 1 cup sugar
  • 2 large eggs (beaten)
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup strawberries (diced, about 7 ounces or 7–8 large strawberries)

Glaze Ingredients

  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons heavy cream

Instructions

  1. Prepare the oven and pan: Preheat the oven to 350 degrees Fahrenheit. Line a 9×5-inch loaf pan with parchment paper or grease it generously with oil to prevent sticking.
  2. Cream butter and sugar: Using an electric mixer, cream together the softened unsalted butter and sugar until the mixture is light and fluffy. Scrape down the sides of the bowl with a spatula to ensure even mixing.
  3. Add wet ingredients: Beat in the eggs, heavy cream, and vanilla extract until all wet ingredients are fully combined and smooth.
  4. Mix dry ingredients: In a separate large bowl, whisk together all-purpose flour, salt, and baking powder to evenly distribute the leavening agents.
  5. Combine wet and dry ingredients: Gradually add half of the dry flour mixture to the wet ingredients, mixing until just combined. Then add the remaining dry ingredients and mix thoroughly. The batter should be thick at this stage.
  6. Fold in strawberries: Gently fold the diced strawberries into the batter using a silicone spatula, being careful not to crush the fruit.
  7. Pour batter into pan: Transfer the batter into the prepared loaf pan, spreading it evenly with the spatula.
  8. Bake the bread: Bake in the preheated oven at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the loaf in the pan: Remove the bread from the oven and allow it to sit in the pan for 10-15 minutes to firm up slightly.
  10. Remove and cool completely: Carefully loosen the bread from the sides of the pan using a knife if necessary, then transfer it to a wire cooling rack or a clean kitchen towel. Let it cool completely before glazing.
  11. Prepare the glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and heavy cream until you achieve a smooth, pourable glaze.
  12. Glaze the cooled bread: Drizzle the glaze evenly over the cooled strawberry bread. Allow the glaze to set for a few minutes before slicing and serving.

Notes

  • Make sure strawberries are well diced and drained of excess juice to prevent the batter from becoming too wet.
  • Use room temperature eggs and butter to ensure smooth mixing and proper texture.
  • If you do not have heavy cream for the batter, full-fat milk can be a substitute, but heavy cream will yield a richer texture.
  • The glaze can be adjusted by adding more powdered sugar for thickness or more cream for a thinner consistency.
  • For added flavor, consider adding a teaspoon of lemon zest to the batter.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 3 months.

Find it online: https://bitezly.com/strawberry-bread-with-vanilla-glaze-recipe/