Strawberry Loaf Cake

Strawberry Pound Cake With Glaze

This recipe for strawberry pound cake is easy and quick to make, you can use frozen strawberries or fresh strawberries to prepare this delicious strawberry quick bread. Bursting with strawberries, this strawberry loaf cake is a fan favorite.

Fresh strawberry pound cake is the perfect summer and fall treat, it is moist, tender, and sweet, and topped with a sugar glaze making this strawberry bread great for breakfast with a cup of coffee or tea, or a surprise family-tasty dessert.

This homemade strawberry quick bread recipe is a family favorite pound cake loaf in our home that barely lasts a few minutes once it hits the table.

You will love this easy recipe for strawberry bread with glaze, it’s made with simple ingredients, and doesn’t contain any buttermilk which can be hard to find. The sweet glaze is prepared with just two ingredients and takes less than a minute to put together. It’s just the best combination of a scrumptious strawberry pound cake smothered in a sweet glaze.

Make this fresh homemade strawberry loaf with frozen strawberries or with fresh strawberries, this recipe is versatile and will result in a perfect bread loaf every time.

How To Store Strawberry Loaf Cake?

You can store this strawberry quick bread in an airtight container, cake dome, or sealed storage bag. The loaf cake will keep for up to 1 week. It can be frozen for up to 3 months without the powdered sugar glaze.

Substitutions and Ingredient

  • Cake Flour – Cake flour is my choice of flour for this pound cake, it makes the crumb and texture of this loaf cake more tender. You can substitute it with all-purpose flour or pastry flour, the pound will still be fantastic just less crumbly with a firmer texture.
  • Sugar – I used granulated sugar for this recipe, you can replace it with brown sugar or coconut sugar. If you want a sugar-free strawberry loaf cake then simply replace the sugar with your choice of sweeteners such as erythritol, allulose, or monk fruit sweetener. Just make sure they can be used as a 1:1 replacement for sugar.
  • Water – This recipe requires water or milk, but you can replace these ingredients with other types of liquids like almond or coconut milk, strawberry juice, kefir, yogurt, or sour cream. The ratio will be the same as a substitution.
  • Eggs – For this strawberry bread recipe I recommend keeping the eggs, but if you want to make an eggless strawberry pound cake then replace the eggs at a 1:1 ratio with buttermilk or plain yogurt. For every egg, you can also replace it with 1/4 cup of apple sauce or 1/4 cup of Silken Tofu.
  • Butter – Unsalted butter is recommended for this strawberry bread, if using salted butter then remove the salt from the recipe.
  • Vanilla – Vanilla brings out the contrast of flavor in this strawberry pound cake, you can replace the extract by scraping the seeds of one vanilla pod.

Let’s make this strawberry loaf cake recipe!

Easy Strawberry Pound Cake

Ingredients For Strawberry Loaf Cake

  • 1 3/4 cups cake flour or all purpose (210 grams)
  • 1 1/4 cups of granulated sugar (250 grams)
  • 1/4 teaspoon salt (1.2 grams)
  • 1 1/2 teaspoons baking powder (6 grams)
  • 3/4 cup unsalted butter (softened) or oil (168 grams)
  • 5 tablespoon water, or milk (75 grams)
  • 1 teaspoon vanilla extract ( 5 grams)
  • 3 large eggs (150 grams)
  • 7 oz strawberries, fresh or frozen, chopped into small pieces

Ingredients For The Powdered Sugar Glaze

  • 2 cups powdered sugar (22grams)
  • 4 tablespoons milk (60 grams)

How To Make Strawberry Loaf Cake?

  1. Preheat the oven to 330°F (165.°C), and grease a pound cake loaf pan (8X4 inches).
  2. Combine the cake flour, baking powder, and salt in a bowl and whisk together, set aside.
  3. Add the butter and sugar into a mixing bowl, using a hand mixer or stand mixer with a paddle attachment, and beat the mixture until light, creamy and pale in color. Scrape the side of the bowl.
  4. If using oil instead of butter just combine both ingredients and mix together until the mixture is smooth.
  5. On slow speed add the eggs one at a time followed by the vanilla extract, and beat for one minute
  6. Add the water or milk, and flour mixture, beat on low speed for one minute, then increase the speed of the mixer to medium-high, and continue to mix for 4 minutes or until the batter is smooth.
  7. Lastly, add the strawberries and fold them into the batter.
  8. Pour the strawberry loaf batter into the greased loaf pan.
  9. Bake for 45-50 minutes or until an inserted toothpick comes out clean.
  10. Remove the strawberry pound cake from the oven and let it cool in the pan for 5 minutes, then transfer the cake to a cooling rack. The loaf cake will take about 30 minutes to cool down.
  11. Once the strawberry quick bread is cooled, prepare the glaze.
  12. Add the powdered sugar and milk into a bowl and whisk together, then pour it over the loaf.
  13. Slice your delicious strawberry pound cake with a serrated knife to avoid it breaking apart.
  14. Serve and Enjoy!
Strawberry Loaf Cake

Strawberry Pound Cake With Glaze

This strawberry pound cake with glaze recipe is easy and quick to make, you can use frozen strawberries or fresh strawberries to prepare this delicious strawberry quick bread. Bursting with strawberries, and topped with a sugar glaze, this strawberry pound cake is a fan favorite.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 200 kcal

Ingredients
  

  • STRAWBERRY POUND CAKE BATTER
  • 1 3/4 cups cake flour or all purpose 210 grams
  • 1 1/4 cups of granulated sugar 250 grams
  • 1/4 teaspoon salt 1.2 grams
  • 1 1/2 teaspoons baking powder 6 grams
  • 3/4 cup unsalted butter softened or oil (168 grams)
  • 5 tablespoon water or milk (75 grams)
  • 1 teaspoon vanilla extract 5 grams
  • 3 large eggs 150 grams
  • 7 oz strawberries fresh or frozen, chopped into small pieces
  • SUGAR GLAZE
  • 2 cups powdered sugar 220grams
  • 4 tablespoons milk 60 grams

Instructions
 

  • Preheat the oven to 330°F (165.°C), and grease a pound cake loaf pan (8X4 inches).
  • Combine the cake flour, baking powder, and salt in a bowl and whisk together, set aside.
  • Add the butter and sugar into a mixing bowl, using a hand mixer or stand mixer with a paddle attachment, and beat the mixture until light, creamy and pale in color. Scrape the side of the bowl.
  • If using oil instead of butter just combine both ingredients and mix together until the mixture is smooth.
  • On slow speed add the eggs one at a time followed by the vanilla extract, and beat for one minute
  • Add the water or milk, and flour mixture, beat on low speed for one minute, then increase the speed of the mixer to medium-high, and continue to mix for 4 minutes or until the batter is smooth.
  • Lastly, add the strawberries and fold them into the batter.
  • Pour the strawberry loaf batter into the greased loaf pan.
  • Bake for 45-50 minutes or until an inserted toothpick comes out clean.
  • Remove the strawberry pound cake from the oven and let it cool in the pan for 5 minutes, then transfer the cake to a cooling rack. The loaf cake will take about 30 minutes to cool down.
  • Once the strawberry quick bread is cooled, prepare the glaze.
  • Add the powdered sugar and milk into a bowl and whisk together, then pour it over the loaf.
  • Slice your delicious strawberry pound cake using a serrated knife.
  • Serve and Enjoy!
Keyword Easy Strawberry Bread, Strawberry Bread, Strawberry Loaf, Strawberry Loaf Cake, Strawberry Loaf With Butter, Strawberry Pound Cake, Strawberry Pound Cake With Glaze, Strawberry Quick Bread

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