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5 from 3 votes

Strawberry Bread With Glaze

Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8 servings
Author: Bailey
This strawberry bread with glaze is made with fresh strawberries, and topped with an easy strawberries and cream glaze.
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For Strawberry Bread

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups strawberries diced
  • 3/4 cup granulated sugar
  • 1/2 cup milk whole works best
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla

For Strawberries and Cream Glaze

  • 1 1/2 cups powdered sugar
  • 1/3 cup strawberries finely diced
  • 1 tablespoon butter melted
  • 1 tablespoon milk whole, approximately


  • Preheat oven to 350°F. Grease and flour an 8x4 bread pan.
  • In a medium bowl, combine flour, baking powder, and salt. Place diced strawberries in a bowl, and toss with 2 tablespoons of flour mixture.
  • In a separate bowl, combine sugar, egg, milk, and oil. Pour dry ingredients into wet, mixing with a spatula until just combined. Fold in floured strawberries.
  • Pour mixture into prepared bread pan. Bake for 60-65 minutes or until a toothpick inserted into the center of strawberry bread comes out clean. Cool on a wire rack for 10 minutes before removing bread from pan to cool completely.
  • Meanwhile make the glaze: combine all ingredients in a small mixing bowl. Glaze will be thick, but will thin as strawberries release more liquid. If glaze is too thick to manage, add milk, 1 tablespoon at a time.
  • Once bread is fully cooled, add glaze to top of bread.


Store on the counter covered for up to 2 days, or in the fridge for up to 5. 
Glaze should be thick, it will thin out while it sits.
Flouring the strawberries first will prevent them from sinking into the bread while it bakes.
Calories: 428kcal | Carbohydrates: 69g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 5mg | Sodium: 273mg | Potassium: 118mg | Fiber: 2g | Sugar: 44g | Vitamin A: 68IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 2mg