Some mornings in the countryside feel almost like a page out of a storybook—fog resting low over the fields, the hum of birdsong outside the window, and the scent of something warm rising from the oven. That’s exactly how it felt the first time I baked this strawberry bread.
I had just picked a basket of fresh strawberries from the patch behind the house. The berries were sun-warmed, plump, and bursting with juice. Back when I was still teaching, I’d never had time to bake from scratch on a weekday. But now, with the gentle rhythm of retirement, I find joy in the quiet, measured process of stirring, folding, and baking.
This bread is more than just a way to use strawberries—it reminds me of the quick loaves my mother used to make after church on Sundays. She didn’t fuss much in the kitchen, but her recipes had heart. I remember the softness of her banana bread, the way she’d sneak walnuts into her pumpkin loaves. So, when I came across this strawberry variation, I knew it had potential to become a family favorite too.
I’ve tinkered with the recipe over time—swapping sour cream for Greek yogurt for a little tang, sometimes tossing in a handful of white chocolate chips when the grandkids visit. What I love most about it, though, is how it fills the kitchen with the scent of vanilla and butter, how the top turns golden while the strawberries peek through like little jewels.
Short Description
This moist strawberry bread is packed with fresh berries, rich with butter and Greek yogurt, and perfect for breakfast, brunch, or an afternoon treat.
Key Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt or sour cream
- 1 ½ cups fresh strawberries, diced (about 10–12 medium strawberries)
- (Optional) ¼ cup chopped walnuts or pecans, or ½ cup white chocolate chips
Tools Needed
- 9×5-inch loaf pan
- Mixing bowls (one medium, one large)
- Whisk
- Rubber spatula
- Wire cooling rack
- Measuring cups and spoons
- Toothpick or cake tester
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to make removing the loaf easier after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk together the melted butter and sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla. Add the Greek yogurt or sour cream and mix until smooth and creamy.
Step 4: Fold in the Strawberries
Gradually stir the dry ingredients into the wet mixture. Mix gently—just until everything is combined. Carefully fold in the diced strawberries. If you’re adding nuts or white chocolate chips, fold them in now as well.
Step 5: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts to brown too fast, tent it loosely with foil during the last 10–15 minutes.
Step 6: Cool and Serve
Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack. Allow it to cool completely before slicing. Serve on its own, with butter, or a touch of whipped cream.
Why You’ll Love This Recipe
Moist and flavorful from the Greek yogurt and juicy strawberries
Easy to make with simple, everyday ingredients
Versatile—customize it with nuts or chocolate chips
Family-friendly—a sweet treat kids and adults both enjoy
Freezer-friendly for make-ahead baking
Mistakes to Avoid & Solutions
Overmixing the batter: Stir just until combined. Overmixing can lead to a dense, tough texture.
Using cold ingredients: Let eggs and yogurt come to room temperature so they blend more smoothly.
Not drying strawberries: Pat strawberries dry after washing. Excess moisture can affect texture and cause sogginess.
Underbaking: Always test with a toothpick. If it comes out with wet batter, keep baking in 5-minute intervals.
Letting it sit too long in the pan: Cooling in the pan too long can make the bottom soggy—transfer it to a rack after 10–15 minutes.
Serving and Pairing Suggestions
Serve warm with butter, honey, or a spoonful of jam
Pair with hot tea, iced coffee, or a berry smoothie for breakfast
Great for brunch spreads, potlucks, or afternoon tea
Dress it up with whipped cream and extra berries for dessert
Storage and Reheating Tips
Room Temperature: Wrap tightly and store up to 2 days
Refrigerator: Store in an airtight container for up to 5 days
Freezer: Wrap slices individually in plastic, then foil. Freeze up to 2 months
To Reheat: Microwave slices for 15–20 seconds or toast in the oven at 300°F until warmed
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well before adding to prevent excess moisture in the batter.
2. Can I make this gluten-free?
You can use a 1:1 gluten-free flour blend, but be sure it contains xanthan gum for structure.
3. What can I substitute for Greek yogurt?
Sour cream or plain whole-milk yogurt both work beautifully for moisture and tang.
4. How do I know when the bread is done?
The top should be golden and a toothpick inserted into the center should come out mostly clean with no wet batter.
5. Can I turn this into muffins?
Yes! Spoon into a greased muffin tin and bake at 350°F for 18–22 minutes.
Tips & Tricks
– Toss strawberries in 1 tsp flour before folding them in to prevent sinking
– Let the bread cool completely before slicing for the best texture
– For a sweeter touch, add a drizzle of simple glaze made with powdered sugar and milk
– Use a light metal loaf pan for even baking—dark pans may cause overbrowning
– Add lemon zest to the batter for a subtle citrusy boost
Recipe Variations
Lemon Strawberry Bread: Add 1 tbsp lemon zest and 1 tbsp lemon juice to the batter; top with lemon glaze
Chocolate Chip Strawberry Bread: Replace nuts with ½ cup mini chocolate chips
Strawberry Almond Bread: Use almond extract instead of vanilla and fold in sliced almonds
Coconut Strawberry Bread: Add ¼ cup shredded coconut and top with coconut flakes before baking
Strawberry Cream Cheese Swirl Bread: Swirl in ½ cup sweetened cream cheese filling before baking for a richer loaf
Final Thoughts
This strawberry bread brings together the best of simple ingredients and heartfelt memories. Every slice is soft, slightly tangy, and studded with berries that taste like summer. It’s the kind of recipe that earns its place in a family’s recipe box—not because it’s trendy, but because it’s timeless.
I hope this one brings as much comfort and joy to your table as it has to mine. Bake it for brunch, gift it to a neighbor, or enjoy it on a quiet afternoon with tea. Recipes like this remind us that something humble, baked with love, can feel a little magical.
Strawberry Bread
Print ThisIngredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt or sour cream
- 1 ½ cups fresh strawberries, diced (about 10–12 medium strawberries)
- (Optional) ¼ cup chopped walnuts or pecans, or ½ cup white chocolate chips
Instructions
Step 1: Preheat the Oven
Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: Mix Wet Ingredients
In another bowl, whisk melted butter and sugar. Add eggs one at a time, then stir in vanilla and Greek yogurt (or sour cream) until smooth.
Step 4: Add Strawberries
Gently stir the dry mix into the wet mix. Fold in the chopped strawberries. Add nuts or chocolate chips if using.
Step 5: Bake
Pour the batter into the pan. Bake for 50–60 minutes, until a toothpick comes out clean or with a few crumbs. Cover loosely with foil if the top browns too fast.
Step 6: Cool and Serve
Let it cool in the pan for 10–15 minutes, then move to a wire rack. Slice once fully cool. Enjoy plain or with butter.
