This glazed strawberry loaf cake is soft, moist, and filled with fresh strawberries and white chocolate! It’s topped with a super pretty fresh strawberry glaze and even more strawberries, because you can never have too many right?
The combo of sweet strawberries, creamy white chocolate, and a moist vanilla loaf cake is truly a match made in heaven.
And that pink strawberry glaze? It ties everything together so perfectly, it almost looks like it came straight out of a fairytale.
This glazed strawberry loaf cake is probably one of my most favorite bakes of all time. I love how it turned out: the flavor, the texture, and of course, how gorgeous it looks!
So If you’ve got some strawberries sitting around and don’t feel like eating them plain, let this be your sign to turn them into this pretty and delicious glazed strawberry loaf cake.
Why You’ll Love this Glazed Strawberry Loaf Cake
- Comes together easily, no mixer needed!
- The loaf cake base is soft, moist, and fluffy!
- You can use fresh or frozen strawberries, or even other berries!
- Beautifully pink strawberry glaze made with real fruit!
- White chocolate adds creamy pockets of sweetness (Optional, but so dreamy when paired with berries)
- A cozy and pretty way to use up leftover strawberries!
Ingredients You’ll Need
Here are the ingredients you’ll need for this strawberry loaf cake:
- 2 eggs
- 150g granulated sugar (¾ cup)
- 50g brown sugar (¼ cup)
- 60g melted butter (¼ cup)
- 60g oil (¼ cup)
- 1 tsp vanilla extract
- 120g buttermilk (½ cup)
- 180g all-purpose flour (1½ cups)
- 2 tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- 150g sliced strawberries (about 1½ cups)
- 90g white chocolate chips or chunks (optional, about ½ cup)
And here’s what you need for the glaze:
- 2-3 fresh strawberries
- 1 tbsp milk
- 60g icing sugar (½ cup)
Useful tips to make this Strawberry Loaf Cake
- Pan size: You can bake this in an 8×4-inch loaf pan (like I did in the video), but do note it will take longer (about 65-75 minutes). For a quicker bake, opt for a 9×5-inch loaf pan, which usually bakes in 45-60 minutes.
- Prevent over-browning of the top: Remember to loosely cover your loaf with aluminum foil around the 25-30 minute mark. This keeps the top from browning too much while the inside finishes baking.
- Check for doneness carefully: Loaf cakes can be tricky as they’re thick, so always check for doneness by inserting a toothpick in the center, it should come out clean.
- Don’t overmix the batter: Mix the wet and dry ingredients until just combined. Overmixing can make your loaf dense instead of light and tender.
- Buttermilk Substitute: Mix 1.5 teaspoon of vinegar or lemon juice to your milk and let sit for 5 minutes and it’s ready to use as a buttermilk substitute.
- Toss the strawberries and chocolate in flour: Coat your strawberries and white chocolate chips in a little flour (about 1-2 tsp) before folding them into the batter. This helps keep them from sinking to the bottom.
- Cool completely before glazing: Be patient and let your loaf cool fully before pouring on the glaze. This helps the glaze set beautifully on top rather than melting right off.
Frequently Asked Questions (FAQs)
Can I skip the white chocolate? Ofcourse! The white chocolate is optional and the loaf will still be delicious without it! You can also swap it with dark chocolate or leave it out entirely for a more classic strawberry loaf.
How do I know when the loaf is done baking? Insert a toothpick into the center of the loaf. If it comes out clean, it’s done.
Can I use frozen strawberries instead of fresh ones? Yes! Frozen strawberries work well too. Just make sure to chop them while still frozen and mix them in a bit of flour before folding into the batter. Avoid thawing, as they can release too much moisture.
Can I swap the strawberries with a different fruit? Yes, you can! This loaf is quite versatile. Try using blueberries, raspberries, or blackberries. Chopped apples or peaches also work beautifully. Just make sure to toss the fruit in a bit of flour before folding into the batter to help prevent sinking.
How to store your Strawberry Loaf Cake
- Room Temperature: Store the loaf (without the glaze) in an airtight container at room temperature for up to 2 days.
- Refrigerator: If already glazed, store the loaf in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days. Let it come to room temperature before serving for the best texture and flavor.
- Freezer: You can also freeze the unglazed loaf. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw overnight in the fridge or at room temperature, then glaze before serving.