Italian
Frosted Strawberry Bread

This Glazed Strawberry is moist, tender, and full of sweet, juicy fresh strawberries. Topped with a creamy strawberry glaze, this quick bread is perfect for taking advantage of summer's abundance of berries!

Making bread with fresh strawberries is a truly delicious and easy summer dessert recipe! This Glazed Strawberry Bread might be a breakfast or snack, but it's so good, you'll want it for dessert too!

Strawberry cake with icing on a white plate with a cut slice.Strawberry cake with icing on a white plate with a cut slice.

I love making treats with fresh seasonal produce and when strawberry season is in full swing, I make not only fresh strawberry bread, but also other strawberry recipes such as homemade strawberry liqueur and strawberry biscuits.

This bread has the best tender mascarpone crumb! With a sweet taste it's easily an Italian plum cake, just like my Italian lemon plum cake, although there are no plums in sight in any of these sweet bread recipes!

Because you'll love this fresh strawberry bread

  • It tastes like summer: This bread uses fresh strawberries for the best strawberry flavor and summer taste! It has a fragrant scent of berries but a delicate and light taste.
  • Easy to do: Like most quick bread recipes, the ingredients are simple and the bread comes together quickly for breakfast, snack or dessert.

Ingredients for the simple strawberry bread recipe

  • Baking staples: 00 flour or if you prefer cake flour, yeast and salt.
  • Mascarpone cheese: This really adds a creamy texture to the bread. Try making homemade mascarpone if you can't find it to buy.
  • Granular sugar: White granulated sugar adds a sweet flavor.
  • Egg: Three large eggs at room temperature are needed to bind the ingredients.
  • Vegetable oil: I like the way the vegetable oil adds a tender crumb. I often use corn oil or sunflower oil. Melted butter also works for a rich flavor.
  • Fresh strawberries: Look for ripe, plump, juicy strawberries. They will need to be finely chopped into small pieces.
  • Strawberry icing: Strawberry puree, cream cheese and icing sugar.
Ingredients for the recipe.Ingredients for the recipe.

Replacement and variations

  • Other berries: YES! Try blueberries, raspberries, blackberries or even cranberries. A combination of berries can also be used. If using a tart berry, adjust the added sugar as needed.
    Peanuts: Add up to 1 cup chopped walnuts, pecans or another type of dried fruit to the bread.
  • Hot spices: Add up to a teaspoon of cinnamon to the batter for a warming flavor.
  • Zest: A little lemon or orange zest would add some citrus flavor.
  • Enamel: Instead of strawberry frosting, try vanilla frosting, strawberry frosting, or a simple dusting of powdered sugar.

How to make strawberry bread

To start, in a medium bowl whisk together the dry ingredients including flour, baking powder, and salt.

The dry ingredients are blended in a glass bowl.The dry ingredients are blended in a glass bowl.

Then, in a large bowl, using an electric mixer, beat the mascarpone and sugar until creamy, add the eggs one at a time and beat to combine after each one. Add the oil and beat to combine.

Beat the butter and add the oil to the bowl.Beat the butter and add the oil to the bowl.

Add the flour mixture to the wet ingredients and beat until smooth. Add the diced strawberries.

Add the flour to the dough then the strawberries.Add the flour to the dough then the strawberries.

Pour the mixture into the previously prepared mold and cook until cooked, checking the cooking with a toothpick. Cool in pan then move to a wire rack to cool completely.

Bread before and after baking.Bread before and after baking.

While the strawberry bread cools, blend the strawberries and sugar in a blender. Pour into a bowl then add the softened cream cheese and whisk to combine. Add cream to make it as thin or thick as you like. Spread on cooled bread. If you prefer you can dust it with icing sugar instead of icing.

Prepare the icing in a blender.Prepare the icing in a blender.

Cooking tips

  • Prevent the bread from sinking in the center: The temptation to peek at this bread while it bakes is strong! Opening the oven door, however, allows fresh air to enter the oven and risks the bread sinking in the center.
  • Dredge the berries in the flour: This will help prevent the strawberries from sinking into the bread!
  • Remove excess moisture from berries: I like to place the chopped strawberries on some paper towels after washing them and while I prepare the rest of the bread batter.
  • Cover the top with aluminum foil: If you find your bread is browning too quickly towards the end of the baking time, cover with foil so the inside finishes cooking properly until done.

Warehousing

  • Shop: Due to the high moisture content fresh strawberries and the frosting containing cream cheese, I would recommend keeping this strawberry bread in the refrigerator. Wrap it tightly in plastic wrap or an airtight container and it should keep for up to 4-5 days.
  • To freeze: You can freeze both whole bread and individual slices. Cool completely, then wrap the slices or bread in plastic wrap and freeze for up to 3 months. Thaw the still wrapped bread in the refrigerator overnight.
Bread on a white plate.Bread on a white plate.

Can I use a different sized pan?

YES! Whether you have a mini loaf pan, smaller loaf pans, or a large loaf pan, you can make this fresh strawberry bread. The timetable will need to be adjusted accordingly. For a mini loaf pan, try 25 minutes, for a small loaf pan start checking doneness at 30-35 minutes, and for a larger loaf pan start checking at 45 minutes.

How can I turn them into strawberry muffins?

I usually only make strawberry cupcakes, but you can turn this recipe into muffins if you prefer. Fill a 12-cup muffin tin and bake at 350°F for 20 minutes, then check for doneness.

Can I use frozen berries?

Unfortunately no. Frozen strawberries will release too much moisture and make this already moist quick bread soggy. Try my creamy strawberry parfait or strawberry mousse, both can be made with frozen strawberries!

How do I know when my quick bread is ready?

This is sometimes the hardest part when making quick bread! Often the center will not be cooked but the top of the loaf will be golden brown. Check the center of the loaf with a toothpick and if it comes out clean and with just a few moist crumbs, it is ready. If the toothpick has wet batter, it needs to cook longer.

More quick bread recipes

Whether you eat it as a dessert, as a snack, or as a slice with your morning coffee, I hope you enjoy it!

Strawberry bread on a white plate and a slice on the plate.Strawberry bread on a white plate and a slice on the plate.

STRAWBERRY BREAD

  • cups 00 flour (or cake flour)
  • teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup mascarpone cheese
  • ½ cup granulated sugar
  • 3 great eggs (room temperature)
  • ½ cup vegetable oil or melted butter (I use corn or sunflower)
  • cups chopped strawberries

STRAWBERRY ICING

  • cup strawberry puree (about 3 large strawberries)
  • cup cheese cream (room temperature)
  • 2 spoons powdered sugar

Prevents the screen from going dark

STRAWBERRY BREAD

  • Preheat oven to 350F/180C. Butter and flour or spray a 20cm loaf pan.

  • In a medium bowl whisk together the flour, baking powder and salt.

  • In a large bowl, beat the mascarpone and sugar until creamy, add the eggs one at a time and beat to combine, add the oil and beat to combine. Add the dry ingredients and beat until smooth (1 minute), stir in the chopped strawberries.

  • Pour the mixture into the previously prepared mold and bake in the oven for approximately 45-55 minutes, checking doneness with a toothpick. Leave to cool in the pan for 15 minutes, then move to a wire rack to cool completely before frosting or dusting with icing sugar. Enjoy!

STRAWBERRY ICING

  • In a blender blend the strawberries and sugar, then add the cream cheese and blend until creamy, if you want a thinner frosting add a little more strawberry puree or a little cream or milk.

Due to the high moisture content fresh strawberries and the frosting containing cream cheese, I would recommend keeping this strawberry bread in the refrigerator. Wrap it tightly in cling film or an airtight container and it should keep for up to 4-5 days.
You can freeze both whole bread and individual slices. Cool completely, then wrap the slices or bread in plastic wrap and freeze for up to 3 months. Thaw the still wrapped bread in the refrigerator overnight.

Calories: 361kcal | Carbohydrates: 28G | Protein: 5G | Fat: 25G | Saturated fats: 17G | Cholesterol: 79mg | Sodium: 56mg | Potassium: 144mg | Sugar: 13G | Vitamin A: 490UI | C vitamin: 13.4mg | Soccer: 78mg | Iron: 1.3mg

Please leave a comment below or add it to your Pinterest account!

Updated as of July 15, 2018

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