STRAWBERRY LOAF CAKE
Delight in the delectable goodness of our fresh Strawberry Bread! Packed with juicy, diced strawberries, this quick and easy recipe is a delightful way to enjoy the abundance of this delightful fruit. With a simple process and no need for special equipment or yeast, you can effortlessly create this moist and sweet bread. The irresistible strawberry glaze adds a luscious finish, making it an ideal treat for snacking, dessert, or even breakfast. Experience the deliciousness of homemade strawberry bliss!
HOW TO MAKE THE STRAWBERRY LOAFCAKE
Ingredients you need:
- All- purpose flour
- Baking powder
- Granulated sugar
- Powdered sugar
- Vanilla
- Salt
- Eggs
- Vegetable oil
- Milk
- Strawberries
- Whisk sugar, milk, oil, egg, and vanilla in one bowl.
- In another bowl, mix 2 cups of flour, baking powder, and salt.
- Toss strawberries in 2 tablespoons of flour.
- Combine flour mixture with sugar mixture, fold in strawberries.
- Pour into a 9×5-inch loaf pan, bake for 55-60 minutes.
- For glaze, mash strawberries, add powdered sugar and milk.
- Spoon over cooled bread and let set for 30 minutes. Enjoy!
TIPS AND TRICKS
- Adjust the glaze consistency based on strawberry juiciness. Add more powdered sugar or omit milk if needed, aiming for a thick glaze.
- Toss strawberries in flour to prevent sinking. Save a few for the top.
- Keep the oven door closed to prevent collapse.
- Avoid overmixing for a tender texture.
- Use a scale for precise flour measurement or fluff and spoon flour into cups, leveling off for accuracy. Enjoy your strawberry baking success!
- Avoid opening the oven door while baking the bread to prevent cool air from entering, which may lead to the collapse of the bread’s center.
- Tossing the strawberries in flour is essential to prevent them from sinking to the bottom of the loaf pan. You can also save a few strawberries to sprinkle on top of the batter in the pan for added texture.
STORAGE & FREEZING
Store this delightful Strawberry Bread in the fridge due to the fresh strawberries and glaze. Wrap it tightly in plastic or transfer to an airtight container, and it will stay delicious for up to 5 days.
This Strawberry Bread is freezer friendly. Whether you freeze slices for convenient snacks or the entire loaf, wrap them in plastic and freeze for up to 3 months. Thaw overnight in the fridge and warm slices in the microwave or defrost the whole loaf directly in the microwave. Enjoy the fruity goodness anytime!
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STRAWBERRY LOAF CAKE
Ingredients
For the cake
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 egg
- 1 1/2 tsp vanilla extract
- 225 g flour
- 2 tsp baking powder
- 1/2 tsp salt
For the glaze
- 3 tbsp diced fresh strawberries
- 1 cup powdered sugar
- 1 tsp whole milk
Instructions
For the cake
- Preheat your oven to 350°F and lightly spray a 9x5-inch loaf pan with baking spray.
- In a medium bowl, whisk together sugar, milk, oil, egg, and vanilla. In another bowl, combine 2 cups of flour, baking powder, and salt.
- Stir the flour mixture into the sugar mixture until just combined. Toss strawberries in 2 tablespoons of flour, then fold them into the batter.
- Pour the batter into the prepared pan. Bake for 55 to 60 minutes or until a wooden pick comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze
- In a small bowl, mash strawberries and mix in powdered sugar and milk
- Spoon the glaze over the cooled bread and let it stand for 30 minutes or until set before serving.