Dessert

Iced Strawberry Bread Recipe

ByNoah Steele October 27, 2025October 27, 2025

Introduction

This Iced Strawberry Bread is a delightful treat that combines moist, tender crumb with fresh strawberry flavor and a zesty lemon icing. Perfect for breakfast or an afternoon snack, it’s easy to make and sure to please both family and friends.

The image shows two slices of a loaf cake on a white rectangular plate placed on a white marbled texture. The cake has a golden-brown crumb with visible bits of red fruit inside, giving it a textured and moist look. The top layer is covered with a glossy, light pink glaze that drips down the sides, with specks of red fruit mixed into the glaze. The surface of the cake is slightly crumbly around the edges, and the glaze adds a shiny and smooth contrast to the rough cake texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick butter, at room temperature
1 1/2 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon baking powder

10 strawberries (whole carton)
1 cup granulated sugar

2 large eggs
1/2 cup sour cream
Olive oil spray for baking pan

1 teaspoon salt
3 tablespoons lemon juice
1/2 cup powdered sugar

Instructions

Step 1: In a stand mixer bowl, combine the flour, sugar, baking soda, baking powder, and salt. Using the paddle attachment, mix on low speed to aerate the dry ingredients.
Step 2: Add the eggs one at a time while mixing, then add the butter and sour cream. Mix until the dough resembles a batter, then gently fold in five sliced strawberries, reserving some strawberries to top the bread and for the icing.
Step 3: Preheat your oven to 350°F (175°C). Grease a loaf pan with olive oil spray. Pour the batter into the pan and arrange the reserved strawberries on top. Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Let the bread cool in the pan for 5 minutes, then remove it onto a cooling rack. In the stand mixer bowl, combine the powdered sugar, lemon juice, and the two remaining sliced strawberries. Mix until you achieve a thick icing. Adjust consistency by adding more powdered sugar if too runny, or more lemon juice if too thick.
Step 5: Once the bread is completely cool, pour the icing over the top. Serve alongside coffee or hot chocolate for a perfect pairing.

Tips & Variations

For extra moisture, substitute half the sour cream with Greek yogurt.

If fresh strawberries aren’t in season, frozen strawberries can be used—just thaw and drain excess liquid before adding.
Add a teaspoon of vanilla extract to the batter for a subtle aroma.
Try a sprinkle of chopped nuts, like almonds or pecans, on top before baking for extra crunch.

Storage

Store the strawberry bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat slices gently in a microwave or toaster oven before serving.

How to Serve

A close-up view of a sliced loaf cake on a white rectangular plate, set on a white marbled texture with a black and white checkered cloth nearby. The cake has a golden brown crust with a slightly crumbly texture and is covered with a thick layer of pink glaze that has small red berry pieces mixed in. The glaze drips slightly over the edges and seeps into the cracked, moist inside of the cake, showing a soft, dense texture with visible bits of red fruit inside. The plate holds three uneven slices with the glaze pooling around them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture in the batter, which can affect the bread’s texture.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread; if it comes out clean or with just a few moist crumbs, the bread is done. If batter sticks to the toothpick, bake for 5 to 10 minutes longer and test again.