Description
A moist, cake-like loaf packed with fresh strawberries and topped with a sweet vanilla glaze, perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, at room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) packed brown sugar
- ¾ cup (180 ml) buttermilk, at room temperature
- ⅓ cup (80 ml) vegetable oil or melted coconut oil
- 2 teaspoons vanilla extract or vanilla bean paste
- 1½ cups (230 g) chopped fresh strawberries, tossed with 1 tablespoon flour
- ½ cup (60 g) confectioners’ sugar, sifted
- 1 tablespoon (15 ml) heavy cream or milk
- ¼ teaspoon vanilla extract or vanilla bean paste
Instructions
- Preheat the oven to 350°F (177°C) and grease an 8×4-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk the egg, granulated sugar, brown sugar, and buttermilk until smooth. Add the oil and vanilla, mixing until combined.
- Pour the wet mixture into the dry ingredients and gently mix until no dry flour remains.
- Toss the chopped strawberries with 1 tablespoon of flour, then fold into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–70 minutes, covering with foil halfway through. Check for doneness with a toothpick.
- Let the bread cool in the pan for about 1 hour, then remove and cool completely on a wire rack.
- For the icing, whisk together the confectioners’ sugar, cream or milk, and vanilla until smooth. Adjust thickness as desired.
- Once cooled, drizzle the icing over the bread, let it set, then slice and serve.
Notes
Use room-temperature ingredients for best results. Fresh strawberries work better than frozen to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American