Ingredients

2 cups (240g) all-purpose flour

½ cup (100g) granulated sugar

1 teaspoon baking soda

¼ teaspoon salt

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

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

Instructions

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

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

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

Step 4: Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined with no flour pockets remaining.

Step 5: Pour the batter into the prepared loaf pan and press the reserved strawberries on top if desired. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out mostly clean.

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

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

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

Tips & Variations

Use fresh, ripe strawberries for the best flavor and sweetness in the bread.

For a dairy-free version, substitute the milk with almond or oat milk and use coconut oil instead of butter.

Try adding a handful of chopped nuts like pecans or walnuts for extra texture.

If you prefer a more pronounced lemon flavor, add a little lemon extract in addition to the juice and zest.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well to remove excess moisture before folding them into the batter to avoid soggy bread.

What is the best way to know when the bread is fully baked?

Insert a toothpick into the center of the loaf; it should come out mostly clean with just a few moist crumbs attached. If it comes out wet, bake for a few more minutes and check again.