Strawberry Buttermilk Bread is so delicious, so fluffy, and so easy to whip up you’ll be tempted to make this strawberry bread everyday this spring ~ and trust me, no one will complain 🙂
strawberry buttermilk bread is deliciously easy
I’ve made my share of cakes and quick breads over the last ten (!) years on this blog, and my enduring passion is for simple recipes that can be made in a matter of minutes, in a single bowl. This is my sweet spot when it comes to recipe development: I’m seeking a quick and easy process that yields that delicious homemade result we can’t get anywhere else. Elaborate desserts have their place, but the real magic happens when you can make some delicious with ingredients from the fridge and pantry, without breaking a sweat. Or filling the sink with dirty dishes.
- STRAWBERRIES ~ about 15 or so, cut in small dice. I cut them small so they will distribute nicely and won’t sink to the bottom.
- FLOUR ~ I use all purpose flour, and there’s no need to sift it first.
- SUGAR ~ granulated.
- EGG ~ I bake with large eggs. If all you have is extra large, that’s fine.
- OIL ~ vegetable oil.
- BUTTERMILK ~ sub milk, cream, sour cream, or yogurt. Make your own buttermilk equivalent by stirring in a teaspoon of fresh lemon juice to a cup of milk and letting it sit on the counter for 15 minutes.
- MILK ~ for thinning the glaze.
- BAKING POWDER ~ a good dose encourages this bread to rise nicely. Make sure yours is fresh.
- SALT ~ salt is an essential flavor enhancer, even in sweet bakes.
- VANILLA EXTRACT ~ enhances the sweet strawberry flavor, but good quality here; looks for vanilla extract, not flavoring.
- CONFECTIONER’S SUGAR ~ for the glaze.
MY ONE BOWL METHOD CAN BE APPLIED TO OTHER RECIPES, TOO!
1. Whisk your wet ingredients
Whisk the eggs, oil, buttermilk, sugar, and vanilla together until smooth.
2. fold in the dry ingredients
You can use a whisk or a silicone spoonula for mixing the batter. Start with the leaveners and salt so they get evenly distributed. Make sure you get it all combined well, including scraping the bottom of the bowl, but don’t over do it. Too much mixing is the enemy of a tender cake.
3. fold in the strawberries
I cut the berries into a fairly small dice for this cake so they’ll distribute nicely and not sink. No need to dust them with flour first.
4. and bake!
A loaf cake can take up to an hour to bake, especially when it’s loaded with juicy strawberries. This one doesn’t get too crusty or browned; it stays nice and soft and golden. Be sure to use a toothpick to test for doneness. You don’t want to see wet batter, but moist crumbs are good.
what to expect from this strawberry cake
The cake bakes up exceptionally fluffy and light. If you love the texture of boxed cake mixes, you’ll appreciate this one.
You’ll want to let it cool before slicing because the crumb is delicate.
It’s got a moderate level of sweetness, even with the light glaze, making it just right for mornings and afternoons.
Best to enjoy this glazed cake the day it’s made, but it can be wrapped in plastic (cool completely first) before glazing and kept at room temperature the day before if you want to make it ahead.
to glaze or not to glaze…
You can leave this cake plain, or dust with some confectioner’s sugar, but I heartily recommend the glaze, it gives the loaf a finishing touch.
Alternatively you might sprinkle the cake with granulated sugar before baking. It will add that touch of sweetness and give the top a nice crackly crunch.
more baking with strawberries
- Yellow Cake with Strawberry Frosting
- Strawberry Lemon Blondies
- Strawberries and Cream Pots
- Easy Strawberry Cake
- Strawberry Buttermilk Cake
- Strawberry Sheet Pan Pancakes
Strawberry Buttermilk Bread
Equipment
- standard 9×5 loaf pan
Ingredients
- 2 cups diced fresh strawberries
- 1 large egg
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 tsp vanilla extract
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 cups all purpose flour
glaze
- 1 1/2 cups powdered sugar, sifted
- 3 Tbsp milk Note: you may need a little more or a little less.
Instructions
- Preheat oven to 350F. Spray and line a standard 9×5 loaf pan with a sling of parchment paper for easy removal and glazing. Dicce your berries and set aside.
- In a large bowl whisk together the egg, buttermilk, oil, sugar, and vanilla until well combined and smooth.
- Whisk in the baking powder and salt, then fold in the flour. Combine well but don't over mix.
- Fold in the strawberries.
- Turn the batter into your prepared pan. Smooth out evenly, if necessary.
- Bake for about 55-60 minutes, or until firm when lightly touched on top, and a toothpick inserted near the center comes out without wet batter on it (wet crumbs are fine.)
- Let cool for 15 minutes in the pan, then use the parchment paper to remove the cake to a cooling rack to cool completely. Note: if you aren't using parchment paper, let the cake cool in the pan.
- Stir the sugar together with enough milk to make a thick glaze. Spread over the completely cooled loaf. Let the glaze harden before slicing.
Nutrition
Can you give the weight of the strawberries needed for this recipe, not volume ? I have made it twice and I think exceeded the best amount of strawberries for this loaf.
There is a toggle button right next to the ingredients list that will let you switch between volume and weight measurements. It’s calculated automatically, so be aware of that, but it says 288 grams.
Hi Sue!
So grateful for the “Sue Day’ that I had a few days ago! Strawberry Buttermilk Bread and Creamy Corn Salad! (I’ve reviewed the salad on the original recipe page!)
I have now made the ‘bread’ three times now and each time it does not disappoint! It definitely has more of a cake loaf texture to me – super moist and such a delicate, but sturdy crumb. The flavour is incredible and really highlights the strawberry deliciousness!
And although the suggestion is to eat it on the same day, I have discovered that it keeps beautifully in the fridge with the cut end and sides protected by cling wrap. I leave the top open and it has been a delight, also making slicing very easy. Now, with full disclosure, the treat only really lasts 3 or 4 days before it is inhaled completely!
I started off with a half recipe of the glaze and now I employ a drizzle method using a lighter touch which serves our family’s tastes.
Up until now, I have only used imported strawberries but our local fresh berries are now in season so using them will my next experiment. Bring on the testings and tastings! What a great excuse to bake up another loaf!
I really look forward to your offerings Sue and I have yet to be disappointed by the recipes I have tried!
Thank you!
Yay Alex! So glad you’re having such luck with my recipes…I’ll keep ’em coming 🙂
This was enjoyed by everyone on mother’s day! Nephew even said he wants it as his birthday cake. Only tweak I made was to use lemon juice instead of milk in the glaze and it gave it a very nice tang. Great recipe.
Super recipe for keeps. I added in some almond & just some brown sugar cristals instead of glazing , left a little bit longer as i like it crackling?.delicious .
Sue, thanks for another delicious recipe! I’ve not tried one of your recipes yet that hasn’t lived up to great expectations!! Each time I’ve selected one, I have been quite pleased. So glad I found your sight.
I’m so glad, thanks Kathy 🙂
very moist. sprinkled top with raw sugar. too bad it is best eaten on the day u bake it. haha!
haha, we do what we have to do…
The strawberry loaf comes out quite moist and not too sweet – good for breakfast or a snack. I think I’d try blueberries as I feel strawberries don’t yield the texture I prefer. Overall, it’s pretty good.
Sue, will this be just as moist with whole milk (in my case lactose free), since it also has oil? Or should i really go with making a buttermilk sub (i use cream of tarter with lactose free whole milk since neither lemon nor vinegar suit me). Thanks so much!
Go ahead and use whole milk, it will be fine 🙂
I dis this receipt but since I ddi not have strawberries Iused Jamm bitd hthat I get from KingSrthur flour and golden raisins. So I will keep this as a basic recipe and add what ever I have onhand as the flowitng. My husbandloved it and we always have buttermilk on hand. Aprologize for any typos but light greay fone it so siffucult to read for mature person. should be lack fon!
Well Sue, what a delicious cake! It was so delicious that it only lasted a day and a half! I will definitely be making this cake again. Thank you for the lovely recipe.
Angie
Hello,
I just joined and already am very pleased with
The first recipe. The strawberry cake just
Calls me to make it.
Best wishes,
Cynthia
Welcome in Cynthia <3