Description
This Strawberry Shortcake Bread is a delightful and easy-to-make treat that combines the flavors of fresh strawberries and vanilla in a moist, tender bread. Made without a mixer, this quick bread features a sweet glaze made from fresh strawberries and lemon juice, perfect for breakfast, dessert, or a sweet snack.
Ingredients
Batter Ingredients
- ¾ cup granulated sugar (150 g)
- 1 teaspoon vanilla extract
- ¼ cup milk (59 ml)
- ½ cup neutral flavored oil, such as avocado or canola (118 ml)
- 2 large eggs
- ½ cup plain whole Greek yogurt (113 g)
- 1 ¾ cups all-purpose flour (218 g) plus 1 tablespoon for coating strawberries
- 2 teaspoons baking powder
- ½ teaspoon salt
Strawberries and Glaze
- 1 cup fresh or frozen-defrosted strawberries, diced into ½-inch pieces (148 g)
- 2 fresh or frozen-defrosted strawberries (for glaze)
- ½ cup powdered sugar (65 g)
- 2 teaspoons fresh lemon juice, divided
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a heavy-duty steel 9x5-inch loaf pan or line it with parchment paper to ensure easy removal of the bread after baking.
- Mix Sugar and Vanilla: In a large bowl, combine the granulated sugar and vanilla extract. Use clean hands to rub the vanilla into the sugar until fully incorporated, releasing the flavor aroma.
- Add Wet Ingredients: To the sugar mixture, add the milk, neutral oil, eggs, and Greek yogurt. Whisk thoroughly until the batter is smooth and homogenous, ensuring there are no large lumps.
- Combine Dry Ingredients: Gently stir in 1 ¾ cups of all-purpose flour, baking powder, and salt into the wet mixture. Mix just until the ingredients are combined, leaving some lumps to avoid overmixing which can lead to tough bread.
- Prepare Strawberries: In a separate small bowl, toss the diced strawberries with 1 tablespoon of flour. This coating prevents the strawberries from sinking to the bottom of the bread during baking.
- Layer Batter and Strawberries: Pour one-third of the batter into your prepared loaf pan. Layer half of the floured strawberries on top, followed by another one-third of the batter. Add the remaining strawberries, then finish with the remaining batter. Smooth the top gently with a spatula.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is cooked through.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely for an additional 10 minutes.
- Prepare the Glaze: While the bread cools, mash the 2 fresh strawberries with a fork in a small bowl until smooth. Stir in the powdered sugar and 1 teaspoon of lemon juice to form a glaze. If the glaze is too thick, add more lemon juice one teaspoon at a time until you reach the desired consistency.
- Glaze the Bread: Drizzle the strawberry glaze over the top of the cooled loaf, allowing it to drip enticingly down the sides. Allow the glaze to set and the bread to cool completely before slicing and serving.
Notes
- For best results, use fresh strawberries; however, frozen and thawed strawberries work well too.
- Coating the strawberries in flour prevents them from sinking to the bottom of the loaf during baking.
- Be careful not to overmix the batter to avoid tough bread texture.
- You can substitute plain yogurt if Greek yogurt is not available.
- The glaze adds a fresh strawberry flavor and a beautiful finish but is optional.
- Store leftovers wrapped tightly in plastic wrap at room temperature for up to 2 days or refrigerate for 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
