This soft homemade strawberry bread recipe is perfect for a healthy breakfast or dessert!
The best moist strawberry shortcake
Light, sweet and extra fluffy, this delicious strawberry bread is an absolute breakfast dream. And be packed with a full two cups of fresh strawberries!
If you are a strawberry lover, the recipe is a must.
Start your morning with sweet strawberry bread that is sure to put a smile on your face and brighten the rest of the day. Leftovers also freeze well, so you can always have that spring or summer strawberry treat on hand.
Also make easy cinnamon rolls
Simple strawberry bread flavors
Strawberry Lemon Bread: Substitute lemon juice for a third cup of the water in the recipe below. Stir in a tablespoon of lemon zest.
Strawberry Chocolate Chip Bread: Add 1/2 cup mini chocolate chips or white chocolate chips to the batter and sprinkle a few extra chocolate chips on top.
Strawberry Banana Bread: Use this healthy banana bread recipe and stir in up to two-thirds of the cup of diced strawberries before baking. Squeeze a few strawberry slices on top if you like.
Strawberry Nutella Bread: Stir 1/2 cup of toasted, chopped hazelnuts into the batter before baking the strawberry bread. Top with homemade Nutella.
Watch the strawberry bread recipe video above
Healthy ingredients for strawberry bread
You will need strawberries, water, pure vanilla extract, flour, sugar, baking powder, baking soda, salt, optional almonds or walnuts, oil or almond butter, and cinnamon.
No yeast, sour cream, sourdough, baking mix, or yogurt is required for this classic Strawberry Quick Bread recipe.
Different types of flour that work include all-purpose white flour, whole-grain spelled flour, or oat flour. Coconut flour is not recommended as it gives dry results. Feel free to experiment with other flours that I haven’t tried in this healthy loaf recipe, like whole wheat or almond flour.
The recipe is of course dairy-free. To make vegan strawberry bread without eggs, either omit the optional egg or use a flaxseed egg and oil or vegetable butter.
For a low-carb and sugar-free strawberry bread, try this Keto Lemon Bread. Feel free to stir 1/2 cup of diced strawberries into the batter before baking.
For gluten-free strawberry bread, use certified gluten-free oatmeal. Some gluten-free all-purpose flour brands can work here, too.
Trending this week: Healthy Blueberry Muffins
Frozen or fresh strawberries?
To avoid dense or gummy results from too much moisture, I recommend using either fresh berries or frozen strawberries that have been thawed completely. After thawing, dry off excess moisture with paper towels if using frozen berries.
You can also use chopped dried strawberries if you don’t have fresh or frozen available. Slowly add more water or oil as needed.
Or, for a fun flavor twist, substitute diced cherries, blackberries, or bananas for some or all of the chopped strawberries.
Use leftover strawberries for chocolate covered strawberries
Strawberry Bread Frosting Recipe
Make an easy strawberry frosting by mixing 1/3 cup powdered sugar with 1 teaspoon water and 1 tablespoon finely diced strawberries. Add more water if needed to thin the strawberry glaze.
Or serve with peanut butter, coconut butter, or cream cheese.
This quick berry bread is so soft and sweet on its own that I often skip the icing or frosting altogether and just serve it instead.
How to make strawberry bread
Start by gathering all the ingredients and chopping the strawberries.
Preheat the oven to 350 degrees Fahrenheit. Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
Whisk together the first five ingredients in a large mixing bowl. Then mix all the remaining ingredients except for the sliced strawberries into a dough. Don’t overmix.
Spread the bread dough into the prepared loaf pan. Squeeze sliced berries and optional chocolate chips on top for decoration.
Bake the strawberry bread on the middle rack of the oven for one hour, or until a toothpick inserted in the center comes out mostly clean.
Allow the bread to cool before going around the sides with a knife and inverting the loafcake onto a large serving platter.
If you can wait, the taste and texture will be even better the next day. After some moisture evaporates, the rich strawberry flavor becomes more concentrated.
Using gram measurements
If you prefer to use a food scale instead of cups and tablespoons to prepare the recipe, here are the amounts to use:
230 grams of diced strawberries, 240 grams each of water and flour, 150 grams of sugar, 36 grams of oil and 10 grams of pure vanilla extract.
Also, remember to add the other ingredients that aren’t measured in grams.
Tips for storing leftovers
The strawberry shortcake bread can be left loosely covered with a cloth or kitchen paper on the counter overnight. This allows excess moisture to escape, leaving the loaf fluffy and fluffy.
I recommend storing leftovers in a covered container after a day in the fridge for optimal freshness. Leave a small opening at the top to allow moisture to escape. The strawberry recipe should keep for up to four or five days.
Or you can slice leftovers and freeze in an airtight container for up to three months. Place layers of wax or parchment paper between each slice of fresh strawberry bread to keep the slices from sticking together as they thaw. Thaw frozen slices overnight in the refrigerator or microwave, oven, or toaster oven.
Still craving strawberries? Make strawberry oatmeal bars or a strawberry smoothie.
- 2 cups Spelt or all-purpose white flour (gluten-free and keto options are listed above)
- 3/4 Cup Sugar, unrefined if desired
- 2 tsp baking powder
- 3/4 tsp Salt
- 1/2 tsp baking powder
- 1 2/3 cup fresh or frozen strawberries, rolled
- 1 Cup Water
- 3 tablespoon oil, butter or almond butter (or see note below for fat-free option)
- 2 tsp pure vanilla extract
- 1 egg or flax, or 2 tablespoons additional water
- 1/3 Cup sliced strawberries, for the top
- optional 1/2 tsp cinnamon
- optionally 1/2 cup slivered almonds or chopped walnuts
Preheat the oven to 350 F. Grease a 9×5 loaf pan. Line the bottom with parchment paper. Mix the first five ingredients in a large bowl. Mix the remaining ingredients except the topping into a dough. Spread in the pan. Press sliced strawberries on top (see video above). Bake 60 minutes or until a toothpick comes out mostly clean. Let cool down. If you can wait, the taste and texture will be much better the next day! Leftovers can be sliced and frozen.*Some readers have said they like the results of using applesauce in the oil, but I haven’t tried it. Feel free to experiment.View nutritional information
Quick bread recipes for breakfast
Chocolate Banana Bread
Chocolate Zucchini Bread
Almond flour banana bread
Cranberry Orange Bread
Keto Pumpkin Bread