Ingredients

2½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

¾ cup sugar

½ cup milk

½ cup oil

1 large egg

1 tsp vanilla extract

2 cups fresh strawberries, diced

2 tbsp all-purpose flour (for coating strawberries)

1 cup powdered sugar

1 tbsp melted butter

½ tsp vanilla extract (for glaze)

⅓ cup chopped fresh strawberries (for glaze)

1-2 tbsp heavy cream (optional, for glaze consistency)

Instructions

Step 1: In a bowl, combine 2½ cups flour, baking powder, baking soda, and salt. Whisk together and set aside.

Step 2: In a large bowl, whisk sugar, milk, oil, egg, and vanilla extract until the mixture is smooth.

Step 3: Add half of the dry ingredient mixture to the wet ingredients and whisk lightly. Then add the remaining dry ingredients and gently fold with a spatula. Be careful not to overmix.

Step 4: Toss diced strawberries with 2 tablespoons of flour to coat them lightly. Fold the coated strawberries gently into the batter until evenly distributed.

Step 5: Grease a 9×5-inch loaf pan and pour the batter into it. Bake at 350°F (180°C) for 50–60 minutes, or until the bread is golden brown and a toothpick comes out clean.

Step 6: Let the bread cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.

Step 7: For the glaze, mix powdered sugar, melted butter, vanilla extract, and finely chopped strawberries. Add heavy cream 1 tablespoon at a time if needed to achieve a drizzling consistency. Let the glaze cool slightly.

Step 8: When the bread is fully cooled, drizzle the glaze over the top and allow it to set before slicing.

Tips & Variations

Coating strawberries in flour prevents them from sinking to the bottom of the bread.

Use frozen strawberries if fresh aren’t available, but thaw and drain them well to avoid excess moisture.

For a nutty twist, add ½ cup chopped walnuts or pecans to the batter.

The glaze can be adjusted in sweetness by altering the amount of powdered sugar to your preference.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well to remove excess moisture before adding to the batter. Tossing them with flour as instructed helps keep the bread from becoming soggy.

How do I know when the bread is fully baked?

Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is done. If wet batter sticks to it, bake for a few more minutes and check again.