This strawberry bread is so easy and quick to whip up. You only need one bowl and just a couple of ingredients. This easy cake is super moist and filled with strawberries!
Here’s what you need to make this quick and easy strawberry bread. All ingredients are easy to get.
Instead of melted butter, you can also use neutral-tasting vegetable oil (like canola oil), but the taste is so much better when using butter. I made two loaves, one with butter and one with oil, and there really was a difference in flavor!
Instead of strawberries, you can also use rhubarb. I have also a similar recipe for easy rhubarb cake, but it has a different preparation method – you will need a mixer to cream butter and sugar. This recipe is much easier, you can just whisk everything by hand in one bowl.
Step by step instructions
Before you start:
- Prepare a 9×5 inch loaf pan (23×13 cm) or 10×4.5 inch pan (25.5×11.5cm) pan.
- Grease the pan with butter and line it with parchment paper. Butter helps the parchment paper to adhere to the pan.
- Preheat the oven to 350°F / 180°C / Gas Mark 4.
STEP 1: Add melted and cooled butter, sugar, eggs, vanilla, and buttermilk to a large bowl.
STEP 2: Mix until well-combined. You can use an electric mixer or whisk it by hand.
STEP 3: Hung a fine mesh strainer over the bowl. Add flour, baking powder, baking soda, and salt. Stir with a spoon or your fingers, then sift to the bowl.
STEP 4: Whisk the batter until almost combined.
You don’t have to whisk it thoroughly at this point because we will be adding strawberries. Make sure to not over whisk the batter – it will result in a dense cake.
STEP 5: Hull the strawberries and cut into smaller pieces. Toss with 2 tablespoons of flour.
STEP 6: Fold in with a spatula 2/3 of the strawberries along with all the flour that is on the bottom of the bowl.
STEP 7: Transfer the batter to the pan, top with the remaining 1/3 strawberries.
STEP 8: Bake for about 1h 10 mins or until a cake tester inserted into the center of the cake comes out clean. Check after 1 hour. After about 30 minutes, you can cover the cake loosely with a piece of aluminum foil, if it’s browning too much. Transfer the pan to a cooling rack and let cool slightly.
Cut into slices and serve.
- If you want your cake only lightly sweetened, dust it with 1-2 teaspoons of powdered sugar.
- You can make strawberry icing (like on the photos): stir 2 tablespoons of strawberry puree with 3/4 cup powdered sugar (12 tablespoons) until combined. The cake with icing is rather on the sweet side but not too sweet.
This strawberry bread is best on the day of baking. It will keep for 24 hours at room temperature, covered with plastic foil. You can store it one day longer but in the fridge.
It also freezes very well. Wrap it in plastic foil and freeze for up to 3 months. Thaw in the fridge overnight then warm up in the oven or microwave.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Easy strawberry bread (one bowl)
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- 1/2 cup buttermilk 125g
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup melted butter 115g
- 1 cup granulated sugar 200g
- 2 cups + 2 tablespoons flour 270g
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 11 oz strawberries 310g
- 2 tablespoons flour
- Prepare a 9×5 inch loaf pan (23×13 cm) or 10×4.5 inch pan (25.5×11.5cm) by buttering it and lining it with parchment paper.
- Preheat the oven to 350°F / 180°C / Gas Mark 4 (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
- Add the buttermilk, eggs, vanilla, melted and cooled butter, and sugar into a large bowl.
- Mix with an electric mixer or just a whisk until combined.
- Hang a fine mesh strainer over the bowl, add the flour (2 cups), baking soda, baking powder, and salt. Stir it briefly with a spoon then sift into the bowl.
- Whisk until almost combined.
- Wash the strawberries, pat them dry with paper towels, cut off the tops then cut them into small pieces. Toss with 2 tablespoons flour until coated on all sides.
- Add 2/3 of the strawberries and all the flour from the bottom of the bowl to the batter. Fold in with a silicone spatula until combined.
- Transfer the batter to the loaf pan.
- Top with the remaining strawberries.
- Bake for 1h 10 mins or until a cake tester (or a wooden skewer) comes out clean (check after 1h). After about 30 minutes, you can cover the cake loosely with a piece of aluminum foil, if it's browning too much. The baking time may vary depending on the oven.
- Leave on a cooling rack to cool slightly then cut into slices and serve.
- You can also use neutral-tasting vegetable oil instead of butter but it tastes so much with butter.
- Cake toppings:
- If you want it only lightly sweetened, dust it with powdered sugar.
- You can make strawberry icing (like on the photos): mix 2 tablespoons of strawberry puree with 3/4 cup powdered sugar (12 tablespoons) until combined. The cake with icing is rather on the sweet side but not too sweet.
- To correctly measure the flour, you need to: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. Don’t scoop the flour directly into the measuring cup, which can compact it! 1 cup of flour in my recipes weighs 125g.
- Storage: This strawberry bread is best on the day of baking. It will keep for 24 hours at room temperature, covered with plastic foil. You can store it one day longer but in the fridge. It also freezes very well. Wrap it in plastic foil and freeze for up to 3 months. Thaw in the fridge overnight then warm up in the oven or microwave.
- Calories = 1 serving (1/10 of the recipe), without the icing. This is only an estimate!