This strawberry bread is light, sweet and so incredibly moist. It’s perfect topped with butter or cream cheese and makes a great breakfast, snack, or even dessert!
Recipes Notes
- If using whole berries like blueberries, toss them in flour first so they don’t sink to the bottom of the batter.
- Ensure the butter and eggs are softened before mixing and cream until light and fluffy before adding other ingredients.
- Avoid overmixing the batter or the bread will be tough and chewy.
- The pan can be greased or lined with parchment paper.
- Use a metal baking pan for the best results.
- Be sure not to over bake the bread, a toothpick inserted in the middle should come out clean.
- Cool completely before slicing.
Bread
- 1 ½ cups flour + 1 Tablespoon for dusting strawberries
- 1 teaspoon baking powder
- ¾ cup sugar
- ½ cup (1 stick) Challenge Dairy Butter, softened
- ¼ teaspoon salt
- 2 eggs, room temperature
- ½ cup light cream
- 1 Tablespoon lemon juice
- 1 ¼ cups fresh strawberries diced, divided
Glaze
- 2 Tablespoons powdered sugar
- 1 teaspoon milk or as needed
Directions
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1
Preheat oven to 350°F. Grease an 8×4 pan.
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2
In a bowl, combine flour, baking powder, and salt. Set aside.
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3
Cream sugar and butter. Mix in eggs, cream, and lemon juice.
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4
Add dry mixture to butter mixture and stir just until combined, do not over mix.
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5
Set aside 2 tablespoons of strawberries for topping the bread.
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6
Toss remaining berries with 1 tablespoon flour. Remove any excess flour and very gently fold them into the batter. Spread the batter into the pan and top with reserved strawberries.
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7
Bake 45-55 minutes or until a toothpick comes out clean. Remove from pan and cool on a rack.
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8
Once cooled, combine glaze ingredients in a bowl until smooth.
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9
Drizzle over the bread and let set.
