Strawberry Loaf Cake (Step by Step Recipe for Busy Bakers)

Strawberry Loaf Cake is one of those feel-good, slice-it-up-and-watch-it-disappear kind of treats. It hits that sweet spot between being indulgent and still just light enough to justify a second piece (or third, we’re not judging). And for those of us who live with picky snackers or are constantly looking for a dessert that doesn’t require a culinary degree and two hours of clean-up—this Strawberry Loaf Cake recipe is exactly what your weeknight or brunch table needs.

Whether you’re baking for the PTA, your partner, or just to make the house smell like something worth staying in for, this one’s a keeper. We’re talking fresh diced strawberries nestled into a buttery, soft batter and finished with a dreamy pink glaze that looks almost too pretty to eat (but trust me, you’ll eat it). The best part? You can whip this together in about 20 minutes before it heads to the oven. This Strawberry Loaf Cake fits perfectly between strawberry shortcake nostalgia and that first bite of summer. If you’re already drooling, wait until you see the glaze drip down the sides of this beauty. But first, let’s break it down.

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What is Strawberry Loaf Cake?

Strawberry Loaf Cake is like the laid-back cousin of your classic frosted layer cake—still sweet, still special, but way less effort. It’s made in a simple loaf pan, meaning no fancy stacking, piping, or leveling required. The base is a soft, buttery vanilla cake batter that gets studded with juicy fresh strawberries. As it bakes, those berries melt slightly into pockets of fruity goodness, giving you bursts of flavor in every slice.

Once it’s out of the oven and fully cooled, it’s topped with a quick, sweet glaze that can be tinted a soft pink if you’re feeling extra. It’s the perfect dessert for brunches, afternoon tea, or just when strawberries are calling your name at the farmer’s market. Think of it like banana bread’s fun, fruity cousin—moist, slightly dense, but sweet and perfect with coffee. Bonus: it’s easy to make ahead and holds up great for a couple of days (if it lasts that long). Basically, Strawberry Loaf Cake is comfort food disguised in pastel hues.

Reasons to Try Strawberry Loaf Cake

There are plenty of good reasons to make this Strawberry Loaf Cake, but let’s start with the obvious: it’s ridiculously simple. No mixer? No problem. You could practically make this cake in your sleep (though, please don’t actually try). Secondly, the ingredients are pantry staples. We’re talking all-purpose flour, sugar, eggs, milk—and fresh strawberries, which honestly deserve to be in everything when they’re in season. Third, this cake is a crowd-pleaser.

You can serve it to kids, coworkers, or your pickiest in-law and expect smiles all around. Another great reason to try it? It’s pretty enough to feel fancy but forgiving enough that if your strawberries sink or your glaze drips unevenly, it still looks (and tastes) amazing. Plus, it plays well with other flavors—swap in blueberries or raspberries, or add a little lemon zest to jazz things up. And finally, there’s just something downright comforting about slicing into a homemade loaf cake. It’s like saying, “Hey, I did a thing today,” even if the rest of your day was a whirlwind of laundry, emails, and trying to remember if you drank your coffee or just reheated it three times.

Ingredients Needed to Make Strawberry Loaf Cake

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 1/2 cups fresh strawberries, hulled and diced

For the Glaze:
1 cup powdered sugar
2 to 3 tablespoons milk
A few drops of red food coloring (optional)

Instructions to Make Strawberry Loaf Cake – Step by Step

Step 1: Preheat the Oven and Prep Your Pan

Start your baking session by preheating your oven to 350°F (175°C). This gives your oven a chance to get to the right temp while you prep everything else. Grease a 9×5 inch loaf pan generously with butter or non-stick spray, then give it a light dusting of flour. Tap out the excess. If you skip this, don’t blame the cake when it clings for dear life to the pan. This step is quick but crucial for a clean release.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together 1¾ cups of your flour (yes, you’ll hold back a tablespoon—stay with me), baking powder, baking soda, and salt. This dry blend gives your cake the structure and lift it needs. Mixing these separately from the wet ingredients helps avoid overworking the batter later, which can lead to dense, rubbery cake. Nobody wants that.

Step 3: Cream Butter and Sugar

Grab a large mixing bowl and cream your softened butter with the granulated sugar. You’re aiming for a light, fluffy texture here—it should almost look like frosting. This step aerates the butter, which helps the cake rise properly and gives it that soft crumb we all love. Use a hand mixer or go old-school with a wooden spoon and some elbow grease.

Step 4: Add Eggs and Vanilla

Crack in your eggs one at a time, mixing well after each. Then, stir in the vanilla extract. This gives the cake its subtle depth and rich flavor. It’s like the background music in a good movie—you may not always notice it, but it would feel off without it.

Step 5: Combine Wet and Dry Ingredients

Time to bring it all together. Add the dry ingredients to the butter-sugar-egg mix in three parts, alternating with the milk. Begin and end with the dry mix. So it’s dry-wet-dry-wet-dry. This keeps the batter smooth and prevents curdling. Stir gently until just combined—overmixing here is like texting in all caps, totally unnecessary and kind of aggressive.

Step 6: Toss Strawberries in Reserved Flour

Remember that 1 tablespoon of flour you saved? Now’s its time to shine. Toss your diced fresh strawberries in it. This trick helps keep them from sinking straight to the bottom of the loaf during baking. It’s the secret behind fruit staying evenly distributed in a cake—tiny bit of science, big bit of genius.

Step 7: Fold in the Strawberries

Gently fold the floured strawberries into your batter using a spatula or wooden spoon. Be careful not to mash them—you want little bursts of berry goodness, not pink mush. Think of this as the final mix, the point where your cake really starts to come together.

Step 8: Pour and Smooth the Batter

Scoop the batter into your prepared loaf pan and use the back of a spoon or spatula to smooth the top. It doesn’t have to be perfect, but an even surface helps it bake more uniformly. Pop it on the middle rack of your preheated oven and try to resist opening the door too often—it’s tempting, I know, but the heat loss can mess with the rise.

Step 9: Bake Until Golden and Set

Bake the cake for 50 to 60 minutes. You’ll know it’s ready when a toothpick or wooden skewer inserted into the center comes out clean or with a few crumbs (no wet batter). If the top starts browning too fast, tent it loosely with foil around the 40-minute mark. Don’t worry, that doesn’t mean you messed up—it’s just your oven being enthusiastic.

Step 10: Cool Before Glazing

Once it’s baked, let the loaf rest in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely. Don’t rush this—glazing a warm cake might look fun but usually ends with melted drizzle pooling around the base like a sad puddle.

Step 11: Make and Drizzle the Glaze

In a small bowl, whisk together the powdered sugar with 2 to 3 tablespoons of milk until it’s smooth and pourable. Add a drop or two of red food coloring if you’re going for that pretty pastel pink vibe. Once your cake is cool (seriously, don’t skip that part), drizzle the glaze generously over the top. Let it set before slicing.

For another delicious strawberry dessert idea, check out this dreamy Strawberry Crunch Cake. You’ll love the texture contrast! Or if you’re craving something creamier, this Strawberry Cream Cheese Pastry might be right up your alley.

What to Serve with Strawberry Loaf Cake

Strawberry Loaf Cake pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or a handful of fresh berries. If you’re serving it at brunch, offer it alongside coffee or herbal tea. A little drizzle of homemade strawberry sauce wouldn’t hurt either—because why not lean into the berry theme? Want to go savory-sweet? Serve a slice with a light goat cheese or cream cheese spread. For a full berry-inspired spread, consider adding our Strawberry Banana Smoothie Bowl to the table!

Key Tips for Making Strawberry Loaf Cake

Always toss your diced strawberries in flour before adding them to the batter. This helps keep them from sinking. Don’t overmix your batter—fold until just combined. Overworking can make the cake dense. Make sure your butter is softened, not melted. This helps with proper creaming. If you’re using frozen strawberries, thaw and pat them dry first. Waterlogged berries can mess with the texture. Want to add a citrus zing? Stir a bit of lemon zest into the batter or glaze. And finally, for best slicing, let the cake cool completely before you cut it. Patience, friends.

Storage and Reheating Tips for Strawberry Loaf Cake

Store leftover Strawberry Loaf Cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If glazed, place parchment or wax paper between slices to avoid sticking. To reheat, a quick 10–15 seconds in the microwave will bring back that soft, just-baked texture. You can also toast a slice lightly in a toaster oven for a slightly crispy edge—delicious with a pat of butter. And yes, you can freeze it! Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temp before serving.

FAQs

Can I use frozen strawberries? Yes, just make sure to thaw and pat them dry before mixing. Too much moisture = soggy cake.
What’s the best way to know when it’s done baking? Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s good to go.
Can I make this gluten-free? Absolutely! Try using a 1:1 gluten-free flour blend. You may need to add a touch more milk if the batter feels too thick.
Can I double this recipe? Yes, just use two loaf pans and rotate them halfway through baking for even results.
Is the glaze necessary? Technically no, but emotionally… yes. It adds sweetness and looks super pretty!

Final Thoughts

Strawberry Loaf Cake is one of those recipes that feels a little magical. It’s sweet, soft, and filled with bright berry flavor—but most importantly, it’s approachable. Whether you’re a seasoned baker or someone who just needs a foolproof dessert that works every time, this one delivers. The step by step process is super beginner-friendly, and the result is impressive enough for company but cozy enough for a quiet moment with coffee. If you’re craving even more strawberry inspiration, you’ll love this Strawberry Crunch Icebox Cake or this fresh Mini Strawberry Cheesecake. Give this loaf cake a try—you may just find your new favorite bake.

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