If you’re looking for a show-stopping treat that blends the summery sweetness of strawberries with a dreamy, luscious cream glaze, Strawberries & Cream Bread is your new best friend. Each bite of this quick bread is bursting with juicy fruit and tender, buttery crumb, all finished with a silky ribbon of vanilla-kissed icing. Whether you’re serving it for brunch, as a cozy afternoon snack, or for an easy dessert, this loaf brings a little extra joy to any table—it’s one of those recipes you’ll want to share with everyone you know!

Strawberries & Cream Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Strawberries & Cream Bread lies in its simplicity—every ingredient has a role in creating that perfect balance of moistness, flavor, and color. Here’s what you’ll need and why each one matters.

Unsalted Butter (1/2 cup, softened): The base of our batter, lending richness and keeping things wonderfully moist.
Granulated Sugar (3/4 cup): Adds sweetness and helps achieve that beautiful golden crust.
Large Eggs (2): Provide structure and ensure the bread stays tender and light.
Vanilla Extract (1 teaspoon): Infuses a warm, aromatic note that pairs beautifully with fresh strawberries.
Sour Cream (1/2 cup): The secret weapon for ultra-moist, velvety crumb in every slice.
All-Purpose Flour (1 1/2 cups): The foundation—gives just enough body without making the loaf dry.
Baking Soda (1/2 teaspoon): Helps the bread rise for a perfect dome.
Baking Powder (1/2 teaspoon): Provides extra lift and fluffiness.
Salt (1/4 teaspoon): Enhances and balances the sweetness and flavors.
Fresh Strawberries (1 cup, chopped): Packed with natural juice, color, and fruity bursts in every bite—be sure to toss them in a spoonful of flour to prevent sinking!
Powdered Sugar (1/2 cup, for glaze): The silky-smooth base for that gorgeous, drizzly finishing touch.
Heavy Cream (2–3 tablespoons, for glaze): Makes the glaze luxuriously thick yet pourable.
Vanilla Extract (1/4 teaspoon, for glaze): Rounds out the glaze with aromatic sweetness.

How to Make Strawberries & Cream Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray—this helps your Strawberries & Cream Bread pop out perfectly once baked. A bit of parchment paper on the bottom makes things even easier!

Step 2: Cream Butter and Sugar

In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer (or some elbow grease and a whisk) to beat the two together until the mixture is light, fluffy, and pale in color—this is key for a tender, delicate crumb.

Step 3: Add Eggs, Vanilla, and Sour Cream

Crack in the eggs one at a time, beating well after each addition. Next, mix in the vanilla extract and sour cream. This dreamy combo creates a batter that’s extra rich and ultra-moist, setting Strawberries & Cream Bread apart from ordinary quick breads.

Step 4: Mix Dry Ingredients Together

In a separate bowl, whisk the flour, baking soda, baking powder, and salt until well combined. Slowly add these dry ingredients to the wet mixture, stirring gently until just incorporated—over-mixing can make your bread tough, so a light hand works best here.

Step 5: Fold in the Strawberries

Before adding the strawberries, toss them with a tablespoon of flour to help prevent them from sinking to the bottom of your loaf. Gently fold them into the batter, distributing their juicy sweetness throughout.

Step 6: Fill the Pan and Bake

Pour the finished batter into your prepared loaf pan and smooth out the top. Bake for 50 to 60 minutes, or until the bread is golden and a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it onto a wire rack to cool completely.

Step 7: Make and Drizzle the Cream Glaze

While the bread cools, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth and pourable. Once the bread has cooled, drizzle the glaze over the top—watching it tumble down the sides is pure magic!

How to Serve Strawberries & Cream Bread

Garnishes

A handful of fresh strawberry slices on top gives your Strawberries & Cream Bread a festive, bakery-worthy look. Add a sprinkle of powdered sugar or a few mint leaves for color and an extra dash of elegance!

Side Dishes

This bread plays so well with breakfast sides—think creamy Greek yogurt, fluffy scrambled eggs, or a bright fruit salad. For dessert, a dollop of whipped cream or a scoop of vanilla ice cream truly turns it into something special.

Creative Ways to Present

Try slicing your Strawberries & Cream Bread thickly, toasting it lightly, and topping with extra glaze or a smear of mascarpone. It’s also fantastic cut into cubes for a spring trifle, or served picnic-style with fresh berries on the side.

Make Ahead and Storage

Storing Leftovers

To keep your Strawberries & Cream Bread tasting fresh, wrap slices tightly in plastic wrap or store in an airtight container in the refrigerator. It’ll stay moist and delicious for up to 3 days—perfect for breakfasts on the go or afternoon tea breaks.

Freezing

Want to save some for later? Freeze individual slices (or the whole loaf, unglazed) wrapped in plastic wrap and then foil. It thaws beautifully—just let it sit at room temperature, then glaze once defrosted if you haven’t already.

Reheating

If you love a warm slice, reheat in the microwave for about 10–15 seconds or in the oven at 300°F for a few minutes. The bread will be soft, fragrant, and taste just-baked, especially with the creamy glaze melting ever so slightly.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen berries! Just thaw and pat them dry thoroughly before folding into the batter so your Strawberries & Cream Bread doesn’t turn out soggy.

What type Breakfast, Dessert

Heavy cream is ideal, creating a thick and luscious glaze that sets beautifully, but whole milk will also work in a pinch (though the glaze will be a little thinner).

How do I keep the strawberries from sinking in the bread?

Tossing the chopped berries in a tablespoon of flour before folding them into the batter helps suspend them throughout the loaf, so every bite is studded with fruit.

Can I make Strawberries & Cream Bread gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. You might need to check the bake time, as gluten-free loaves sometimes cook a bit faster or slower.

Is it possible to double the recipe for a crowd?

Definitely! Double all ingredients and divide between two loaf pans. Just keep an eye on the baking time, as it may vary a bit with two loaves in the oven.

Final Thoughts

I can’t wait for you to experience how delightful and versatile Strawberries & Cream Bread truly is. From the irresistibly moist crumb to the creamy vanilla glaze, it’s a recipe that turns simple ingredients into something breathtaking—so gather your berries and give it a try, and don’t be surprised if you find yourself baking this again and again!

Strawberries & Cream Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 9 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of fresh strawberries and a creamy glaze with this delectable Strawberries & Cream Bread. Perfect for breakfast or as a sweet treat, this moist and flavorful bread will surely become a favorite.

Ingredients

Scale

For the bread:

1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped fresh strawberries

For the cream glaze:

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

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs and flavorings: Beat in the eggs one at a time, then mix in the vanilla extract and sour cream until smooth.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the chopped strawberries.
Bake: Pour the batter into the prepared loaf pan, smooth the top, and bake for 50–60 minutes until a toothpick inserted in the center comes out clean.
Glaze: Whisk together powdered sugar, heavy cream, and vanilla extract for the glaze. Drizzle over the cooled bread before serving.