Dessert

Strawberry Quick Bread with Fresh Berries Recipe

Bylina moretti February 27, 2026February 27, 2026

Introduction

This Strawberry Quick Bread with Fresh Berries is a delightful treat perfect for breakfast or an afternoon snack. It’s moist, tender, and bursting with juicy strawberry flavor, made easy with simple pantry ingredients.

A loaf cake sits on a white oval plate on a white marbled background, with one thick slice cut and placed in front of it. The cake is golden brown on the outside with a slightly cracked top, showing a soft, light brown inside speckled with small red strawberry pieces. The top of the cake is decorated with a whole fresh strawberry with green leaves. Beside the plate, there are two halved strawberries showing their red juicy interiors. The texture of the cake looks moist and fluffy. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup Sugar
½ cup Milk
½ cup Oil
2 Eggs
1 teaspoon Vanilla extract
1 ½ cups All-purpose flour
1 ½ teaspoons Baking powder
¼ teaspoon Salt
1 ½ cups Diced fresh strawberries
2 Tablespoons All-purpose flour (for coating strawberries)

Instructions

Step 1: Preheat your oven to 350℉ (175℃). Lightly grease a 9×5 inch loaf pan with non-stick spray or oil.
Step 2: In a medium bowl, whisk together sugar, milk, oil, eggs, and vanilla extract until smooth and well combined.
Step 3: In a separate bowl, sift the all-purpose flour, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing.
Step 5: Toss the diced strawberries with 2 tablespoons of flour, then fold them carefully into the batter to prevent sinking.
Step 6: Pour the batter evenly into the prepared loaf pan and bake for 55 to 60 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Step 7: Remove from oven and let cool in the pan for 5 minutes.
Step 8: Loosen the edges with a knife and invert the bread onto a cooling rack. Allow to cool completely before slicing.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the batter.
Substitute fresh strawberries with frozen ones, but do not thaw to reduce excess moisture.
Mix in a handful of chopped nuts or chocolate chips for added texture.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat slices gently in a toaster or microwave.

How to Serve

A rectangular loaf cake with a golden brown crust sits on a white plate placed on a white marbled surface. The cake is sliced to show a soft, light brown inside with visible red strawberry pieces spread throughout. On top of the loaf is one whole strawberry with a small green leaf, and sliced strawberries are arranged neatly beside the cake on the plate. In the background, a few whole strawberries add color and depth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but do not thaw them beforehand to avoid adding extra moisture to the batter, which can affect the bread’s texture.