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Strawberry Bread with Strawberry Butter

In the middle of dark, cold winter months, it can be a challenge to believe that springtime and warm sunny days will ever return.

Strawberries can help with that. Especially this charming strawberry loaf!

I love a good pound cake, and this recipe is one of my favorites. But it can be a bit one-note. We've brightened things up considerably with the addition of some lemon zest to the batter, and a swirl of pureed strawberries running throughout.

The finished loaves are drizzled with a simple glaze made from confectioner's sugar, milk and lemon juice.

Even better? Reserve a bit of the strawberry puree and whip up a batch of your very own strawberry butter! Though obviously a match made in heaven with a slice of this cake, you will soon find yourself slathering it on toast, pancakes, waffles, you name it! And best of all? The recipe yields two loaves from 8"x4" pans— so you can warm up a loved one's winter doldrums too!

Strawberry Bread and Strawberry Butter

  • Makes


    two loaves
  • Meal
  • Prep

    10 minutes
  • Cook

    45 minutes
  • Total

    55 minutes


  • ¼ cup + 2 tablespoons whole milk, divided
  • 6 eggs
  • 1 tablespoon vanilla
  • 3 cups flour
  • 1 ½ cups + 2 tablespoons sugar, divided
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 4 sticks (32 tablespoons) unsalted room temperature butter, divided
  • 2 cups strawberries, hulled
  • 1 large lemon, zested and juiced (zest and juice kept separated)
  • 2 cups plus tablespoons 2 tablespoons confectioner’s sugar, divided


  • 1. Pre-heat oven to 350 degrees; grease and flour two loaf baking pans.

  • 2. In a medium bowl, whisk ¼ cup milk with the eggs and vanilla.

  • 3. Combine the flour, 1 ½ cups sugar, baking powder, salt and lemon zest in the bowl of an electric mixer. Beat on low to blend.

  • 4. Add half the egg-milk mixture and 3 sticks (24 tablespoons) butter to the mixer and beat on low till dry ingredients are moistened. Increase speed to medium and beat for two minutes. Add the remaining egg-milk mixture in two additions, beating till combined.

  • 5. Place the strawberries and 2 tablespoons sugar in a food processor. Process till blended and set aside ¼ cup of the puree (for the strawberry butter).

  • 6. Divide half the cake batter between the two loaf pans. Dollop the strawberry puree on top of the batter and swirl with a thin knife or skewer. Repeat with the remaining batter and puree.

  • 7. Bake for 45–55 minutes or till a toothpick tests clean. Cool cakes (in pans) on a wire rack for 10 minutes; remove from pans to cool completely.

  • 8. Whisk 2 cups confectioner’s sugar with 2 tablespoons milk and 2 tablespoons lemon juice till thick and pourable (add more sugar or milk as needed to reach the proper consistency).

  • 9. Place the wire rack with the cakes on a piece of wax paper. Drizzle with the icing and let set.

  • 10. Combine the remaining stick (8 tablespoons) butter, reserved ¼ cup strawberry puree and 2 tablespoons confectioner’s sugar in the bowl of an electric mixer. Beat till blended; keep refrigerated till ready to use.

Cake recipe adapted from The Cake Bible.

Images via Sheri Silver

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