Fresh Strawberry Bread (+Video)
Strawberry Bread is a fresh and easy sweet bread! Serve it sliced with sweetened strawberries and whipped cream!
A FRESH SWEET BREAD RECIPE
I first tasted this bread when my husband and I went out to dinner quite a few years ago. The restaurant served it as a base for strawberry shortcake. This bread was on the bottom, macerated strawberries on top of that and then fresh whipped cream set the whole thing off. I knew, when I went home, that I would have to try to recreate this strawberry quick bread recipe!
FREQUENTLY ASKED QUESTIONS:
It’s very simple to use this recipe to make strawberry muffins. This recipe will make about 8-10 muffins. Prepare as written. Spray a muffin tin with nonstick cooking spray. Bake for about 25-30 minutes or until an inserted toothpick comes out clean.
It’s absolutely delicious as-is but we love to use it as a base for a slightly different version of strawberry shortcake. We top a slice with sweetened strawberries and whipped cream. So good!
This strawberry quick bread isn’t overly sweet. It has a nice contrast of flavor with the cinnamon since it really brings out the strawberry flavor. If you would like it to be sweeter, you could always make a simple glaze for the top by mixing together powdered sugar, milk and a little strawberry extract.
Yes. It freezes really well. Just wrap the bread well in plastic wrap then in aluminum foil. It will keep in the freezer for up to 3 months.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- unsalted butter
- granulated sugar
- eggs
- pure vanilla extract
- all-purpose flour
- baking powder
- baking soda
- salt
- ground cinnamon
- sour cream
- walnuts or pecans
- fresh strawberries
HOW TO MAKE FRESH STRAWBERRY BREAD:
Preheat oven to 350F degrees and place the oven rack in the middle position. Spray the bottom and sides of an 8-cup loaf pan (9x5x3 inch) with nonstick cooking spray. I like the nonstick spray that has flour in it. In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened, about 1 minute.
Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon.
With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.
Gently stir in the chopped strawberries and walnuts.
Pour the batter into your baking pan and bake for about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Place on a wire rack to cool and then remove the bread from the pan.
Serve warm or at room temperature.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Fresh Strawberry Bread (+Video)
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup granulated white sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup sour cream or plain yogurt
- 1/2 cup walnuts or pecans coarsely chopped (optional)
- 1 1/2 cups chopped fresh strawberries
Instructions
- Preheat oven to 350F degrees and place the oven rack in the middle position.
- Spray the bottom and sides of an 8-cup loaf pan (9x5x3-inch) with nonstick cooking spray.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened.
- Add the sugar and continue to beat until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour.
- Mix only until combined (don't overmix).
- Gently stir in the chopped strawberries and walnuts.
- Scoop the batter into the prepared pan and bake about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
- Place on a wire rack to cool and then remove the bread from the pan.
Video
Notes
- Serve warm or at room temperature.
- This bread can be frozen. See my notes above.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: May 2013
Updated and republished: April 2022
This bread is a real winner! I like that it is made with butter rather than oil. I used regular salted butter and omitted the salt, used pecans, doubled the recipe which made an 8 X 4 inch loaf pan and 4 mini loaf pans. Delicious!
So happy to hear that Susan!! Thanks so much for taking the time to come back & comment!!
Made for first time and it was so good. Just the right rise. I will add more strawberries next time.
can you freeze this strawberry bread
Yes you can 🙂
I made it tonight for my boyfriend since he loooooooves strawberry!! I forgot most important ingredient.. BUTTER!! Does butter make any difference? It tasted kinda weird & plain. More like flour & cinnamon…
Janna, oh no! Yes, the butter is super important in this. It not only adds flavor but it keeps the bread moist as well! If you make it again, definitely remember the butter! 🙂
Country Cook, this is Johnson. I love your website, thanks for the time and investment you put in.
Johnson, I am so sorry I missed your comment when you first posted! Thank you so very much for such a sweet note! Thank you for being here. What a beautiful compliment – I'm honored!
Johnson – if you are reading this – no harm done. All comments have been removed. I just have to protect the photos or Google will read a recipe and/or picture as duplicate and then mark my site as spam so I just have to be careful of those types of things. Glad it all got sorted out and thank you for fixing it on your end!
Wondering if you or anyone else has tried it with frozen strawberries? Would that change it completely. I really want to try this but only have frozen.
Cooking these as muffins: time and temp adjustment..?
Hey Lori! That is a great question. The only problem is that I am not sure. I haven’t ever made these as muffins yet. You may have to play with the time a little bit. Maybe start at 350f for 20-25 minutes and keep checking on them. 🙂
Hi Ashley! I don't really recommend frozen strawberries for this. The only problem with frozen strawberries is they bring a lot of excess water to the batter and that can ruin the texture in the bread.
Hooray for strawberries!! I always love coming across new and yummy recipes for one of my most favorite fruits…GREAT looking recipe!
I just made a strawberry bread from a different recipe than this … and I'm disappointed with it. Bummer. I'll be trying YOUR recipe next!!!
I will definitely be making this very soon! I just have to say that I'm so glad I stopped by because apparently I have been missing out on southern cooking my whole life. All your recipes look amazing!
This looks awesome!!! Thanks for sharing!
I made this today and we absolutely loved it!!! So, so moist and delicious!
I love a new take on shortcake. This looks like a wonderful recipe to have with so many different ways to serve it.
This looks yummy and perfect now with strawberries in season. I’m a huge new fan of your site!
This looks wonderful! I have never heard of strawberry bread… but why not. I am sure it's just delicious. Thanks for sharing this great recipe. : )
First time I am seeing a recipe for strawberry bread. There's banana bread so why not strawberry bread! Thanks for the inspiration