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
- standard 9×5 loaf pan
- 1 1/2 cups powdered sugar, sifted
- 3 Tbsp milk Note: you may need a little more or a little less.
- 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.