Ingredients

2 cups (240g) all-purpose flour

½ cup (100g) granulated sugar

1 teaspoon baking soda

¼ teaspoon salt

8 ounces (227g) fresh strawberries (about 10 medium), hulled and chopped

¾ cup (180mL) milk

½ cup (113g) unsalted butter, melted

1 large egg

½ teaspoon vanilla extract

Juice of half a lemon (about 2 Tablespoons)

Zest of one lemon

¼ cup (50g) granulated sugar (for glaze)

Juice of half a lemon (about 2 Tablespoons) (for glaze)

2 Tablespoons (30mL) warm water (for glaze)

Instructions

Step 1: Preheat your oven to 350ºF (177ºC). Spray a 9″ x 5″ loaf pan with non-stick spray and set it aside.

Step 2: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Gently fold in the chopped strawberries, reserving a few to press on top of the loaf later if you like.

Step 3: In a medium bowl, whisk together the milk, melted butter, egg, vanilla extract, lemon juice, and lemon zest until fully combined.

Step 4: Pour the wet ingredients into the dry ingredients and gently stir with a spatula until no flour pockets remain. Pour the batter into the prepared loaf pan and press the reserved strawberries onto the top if desired.

Step 5: Bake the loaf for 55-60 minutes, or until a toothpick inserted into the center comes out mostly clean.

Step 6: Remove the loaf from the oven. While still hot, poke several holes into the top using a skewer or knife.

Step 7: To make the glaze, whisk together the sugar, lemon juice, and warm water in a small container with a spout.

Step 8: Slowly pour the lemon glaze evenly over the hot loaf. Allow the bread to cool completely before removing from the pan and serving.

Tips & Variations

Use frozen strawberries if fresh are not available; just thaw and drain excess liquid before folding in.

For an extra citrus punch, add a teaspoon of lemon extract to the batter along with the fresh lemon juice and zest.

Swap out half the all-purpose flour for whole wheat flour for a nuttier flavor and added fiber.

Press sliced almonds or coarse sugar on top before baking for extra texture and crunch.

Serve slices with whipped cream or a dollop of Greek yogurt for a creamy contrast.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used. Make sure to thaw them completely and drain off any excess moisture before folding them into the batter to avoid a soggy loaf.

What can I substitute for buttermilk in this recipe?

This recipe uses milk, but if you want a tangier flavor similar to buttermilk, you can add 1 tablespoon of lemon juice or white vinegar to the milk and let it sit for 5 minutes before using.