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!


Strawberry Bread

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.


  • 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


  • 2 Tablespoons powdered sugar
  • 1 teaspoon milk or as needed


  • 1

    Preheat oven to 350°F. Grease an 8×4 pan.

  • 2

    In a bowl, combine flour, baking powder, and salt. Set aside.

  • 3

    Cream sugar and butter. Mix in eggs, cream, and lemon juice.

  • 4

    Add dry mixture to butter mixture and stir just until combined, do not over mix.

  • 5

    Set aside 2 tablespoons of strawberries for topping the bread.

  • 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.

  • 7

    Bake 45-55 minutes or until a toothpick comes out clean. Remove from pan and cool on a rack.

  • 8

    Once cooled, combine glaze ingredients in a bowl until smooth.

  • 9

    Drizzle over the bread and let set.