Easy Strawberry Loaf Cake

This strawberry loaf cake is tender, buttery, and packed with fresh berries in every bite. It comes together quickly in one bowl with no mixer, which makes it my go-to when I want a homemade dessert without a production.

A little yogurt in the batter keeps the crumb soft for days, and the whole cake gets a light lemon glaze that brightens the fruit without hiding it. It works just as well with coffee in the morning as it does after dinner.

Why This Strawberry Loaf Works

The crumb is delicate but sturdy enough to slice cleanly, with a fine, velvety texture that comes from using melted butter instead of creamed. I skip the mixer so the batter stays relaxed, which keeps the cake tender instead of tough.

The fresh strawberries are coated in a bit of flour before folding. That little trick keeps them from sinking to the bottom, so every slice gets an even spread of jammy, sweet-tart pockets. The lemon zest lifts everything without screaming citrus, and the yogurt adds a subtle tang that makes the berries taste more strawberry, not more sour.

Ingredients

• 2 cups (250g) all-purpose flour, divided: spooned and leveled; set aside 1/4 cup for the berries
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup plain whole-milk yogurt: sour cream works too
• 1 tbsp lemon zest (optional)
• 1 cup (about 150g) fresh strawberries: hulled and chopped into small pieces

For the glaze:

• 1/2 cup (60g) powdered sugar
• 1 to 2 tbsp fresh lemon juice

Variations / Substitutions

• Dairy-free: use a neutral oil instead of melted butter, and a thick dairy-free yogurt alternative. The texture will be slightly less rich.
• Gluten-free: swap in a 1:1 gluten-free flour blend that contains xanthan gum. Skip the separate flour coating for the berries and use a tablespoon of the blend instead.
• Different fruit: raspberries, blueberries, or chopped cherries all work. Toss them in flour just the same.
• No lemon: leave out the zest and use milk or vanilla extract in the glaze instead of lemon juice.

Strawberry Mousse Cake is another dessert you’d probably love if you enjoy this cake.

How to Make Strawberry Loaf Cake

Step 1: Whisk the Dry Ingredients

Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides. In a medium bowl, whisk together the 1 3/4 cups flour (holding back that 1/4 cup for the berries), baking powder, baking soda, and salt for about 30 seconds, until the leaveners are evenly distributed.

The mixture should look uniform with no clumps of baking soda. If you spot any white streaks, keep whisking a few more seconds.

Step 2: Stir the Wet Ingredients

In a large bowl, whisk the melted butter and sugar together until the mixture looks glossy and smooth, about 1 minute. Add the eggs, vanilla, yogurt, and lemon zest (if using), and whisk again for about 1 minute, until the batter is thick and well blended.

You are looking for a cohesive, pale yellow mixture with no visible streaks of egg white. If the bowl feels slightly cool from the yogurt, that is fine; the butter may look a tiny bit speckled, and that is normal.

Step 3: Fold in the Berries

Toss the chopped strawberries with the reserved 1/4 cup of flour in a small bowl until each piece is lightly coated. Scrape the dry ingredients into the wet mixture and stir with a rubber spatula until just a few streaks of flour remain. Add the flour-coated strawberries and gently fold them in, taking about 30 seconds and stopping as soon as no dry flour is visible.

The batter will be thick and a little lumpy from the berries, and that is exactly what you want. Overmixing at this stage can make the finished cake dense or create a gummy tunnel around the fruit.

Step 4: Bake the Loaf

Scrape the batter into the prepared pan and spread it into the corners. Bake on the middle rack for 50 to 60 minutes, until the top is golden and a toothpick inserted into the center comes out with moist crumbs (no wet batter). If the crust browns too quickly before the center is done, tent loosely with foil after 40 minutes.

The cake will dome slightly and the edges will pull away from the pan. Let it rest in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack.

Step 5: Glaze and Slice

Let the cake cool completely, about 1 hour, before glazing. Whisk the powdered sugar with 1 tablespoon of lemon juice, adding more a few drops at a time until the glaze is thick but pourable. Drizzle it over the cooled loaf, let it set for about 10 minutes, then slice with a serrated knife.

The glaze should cascade down the sides in thin ribbons, and the first slice will reveal the berries suspended in a pale golden crumb. Serve at room temperature while the glaze is still slightly soft.

A Few Tips for This Loaf Cake

• The most reliable way to keep berries from sinking is the flour coating, but it also helps to chop them into similar small pieces so they don’t all weigh down in one spot.
• Use room temperature eggs and yogurt for a smooth batter. If you forget, submerge the eggs in warm water for 5 minutes and microwave the yogurt for 10 seconds.
• Resist the urge to overmix after adding the flour. Stop as soon as you no longer see dry streaks, even if the batter looks a little shaggy.
• For a crackly, bakery-style top, do not level or smooth the batter aggressively. Just spread it roughly into the corners and let the oven do the rest.

Bake times can shift a bit depending on your pan material and size.

Storing Leftovers

• Room temperature: wrap the cooled cake tightly in plastic or store in an airtight container. It stays moist for up to 3 days on the counter.
• Refrigerate: the cake keeps well covered in the fridge for up to 5 days. The crumb may firm up slightly, so bring slices to room temperature before eating.
• Freeze: wrap slices individually and freeze for up to 2 months. Thaw at room temperature and add fresh glaze if you like.
• Reheating: a few seconds in the microwave warms a slice gently and softens the crumb, but it is also lovely cold straight from the fridge.

What to Serve with Strawberry Loaf Cake

A thick slice alongside a cup of hot coffee is my usual pairing, the bitterness of the coffee balances the sweet glaze and fruit. For a dessert plate, set it out with a bowl of lightly sweetened whipped cream and a pile of extra fresh strawberries. The cream’s richness plays off the tangy yogurt and bright lemon notes in the cake.

Frequently Asked Questions

Can I use frozen strawberries?

Yes. Do not thaw them first. Toss the frozen pieces in flour and fold in straight from the freezer. The bake time may need an extra 5 to 10 minutes.

Can I substitute vegetable oil for the butter?

You can. Use the same amount of a neutral oil like canola or avocado. The cake will be a bit softer and the buttery flavor will be muted, but it still bakes up tender.

Do I have to use lemon zest?

Not at all. Leave it out and the cake relies purely on the berry flavor. If you love a stronger lemon hit, add an extra half teaspoon of zest to the glaze instead of juice.

Can I make this in a round cake pan?

Yes. A greased 8 or 9-inch round pan works. Start checking for doneness around 30 minutes and expect a shorter bake time. Slice and serve family-style.

Strawberry Loaf Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 servings

Calories: 270

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup plain whole-milk yogurt
• 1 tbsp lemon zest (optional)
• 1 cup fresh strawberries, hulled and chopped
• 1/2 cup powdered sugar
• 1 to 2 tbsp fresh lemon juice

Method

 

1. Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment. In a medium bowl, whisk 1 3/4 cups of the flour with the baking powder, baking soda, and salt.
2. In a large bowl, whisk the melted butter and sugar until glossy. Add the eggs, vanilla, yogurt, and lemon zest and whisk until smooth.
3. Toss the strawberries with the remaining 1/4 cup of flour. Fold the dry mixture into the wet mixture until just combined, then gently fold in the flour-coated strawberries.
4. Scrape the batter into the pan and bake for 50 to 60 minutes, until a toothpick comes out with moist crumbs. Cool in the pan 10 minutes, then transfer to a wire rack.
5. When the cake is completely cool, whisk powdered sugar and lemon juice into a pourable glaze. Drizzle over the loaf, let set 10 minutes, then slice.

Notes

This cake stays soft at room temperature for days; the yogurt helps it retain moisture. If you plan to freeze slices, I like to add the glaze fresh after thawing so it keeps its shine. Use the toothpick test and pull the cake when only a few crumbs cling, it will finish cooking from residual heat as it cools.