Can I use frozen strawberries?

If you are coming across this recipe in the middle of the winter, I totally understand why you might want to make it NOW. And while fresh strawberries are best, you can use frozen ones if you need to...just make sure they are fully thawed and patted dry.

Why do we mix the strawberries with flour before adding them?

Giving the berries a light flour coating will help them "stick" to the dough...meaning that they won't all sink to the bottom. You'll get even strawberry distribution!

How long does this bread last?

In my house, about an hour. But if you manage to hang onto it for longer, it will be good for two to three days - wrap it in plastic wrap and pop it in the fridge.

Glazed Strawberry Bread

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This easy recipe for glazed strawberry bread is a delicious way to show off fresh strawberries! Perfect with a cup of tea.

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12 1x
Category: Brunch
Method: Oven
Cuisine: American
Diet: Vegetarian

Ingredients

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For The Bread

1/4 cup butter, room temperature
3/4 cup sugar
1 egg
2 cups flour, plus two tablespoons
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1 1/2 cups chopped strawberries

For The Glaze

3/4 cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

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Instructions

Preheat your oven to 350°F and spray a 9 inch loaf pan with cooking spray.
Put the butter and sugar in a bowl and mix until it is nice and fluffy, about 2 minutes. Add the egg and mix until it is fully combined with the butter.
Next, stir together 2 cups of flour, 2 teaspoons of baking powder and ½ teaspoon of salt with a whisk so everything is fully combined.
Mix 1 teaspoon of vanilla with a half cup of milk, and then add the flour mixture and the milk mixture to the butter mixture in a few stages, starting and ending with the flour mixture.
Gently mix the chopped strawberries with two tablespoons of flour, and then fold them into the batter, trying your best to distribute the strawberries evenly through the batter.
Scrape the batter into the loaf pan, smooth out the top, and then pop it in the over for 45 minutes or until a toothpick stuck into the center comes out clean.
Let it cool for ten minutes or so in the pan, and then transfer to a cooling rack.
If you are adding the glaze, let the bread cool down fully, then mix together the powdered sugar, 1 teaspoon vanilla and 2 tablespoons of milk. I like to do this in a measuring cup, because you are then going to pour it all over the top of the bread, letting some of the glaze drip down the sides. Give the glaze about 15 minutes to set and then serve it up!

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Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!