Dreamy Pink Strawberry Loaf

Dreamy Pink Strawberry Loaf is a soft, tender cake filled with sweet, juicy strawberries and finished with a pretty pink glaze made from real fruit. This delightful loaf is bursting with fresh spring flavor and perfect for brunches, tea time, or simply enjoying a slice with coffee.

Why You’ll Love This Recipe

• Soft and fluffy texture: Thanks to the sour cream and just-right mixing technique, this loaf stays moist and light.

• Packed with real strawberries: Every bite is studded with juicy fresh berries for bursts of fruity sweetness.

• Naturally pink glaze: No artificial colors—just real strawberries bring the glaze its delicate blush hue.

• Simple ingredients: Pantry staples and fresh strawberries are all you need.

• Stunning presentation: That dreamy pink glaze makes it look bakery-worthy with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Loaf

• Flour

• Baking powder

• Baking soda

• Salt

• Softened butter

• Granulated sugar

• Eggs

• Sour cream

• Milk

• Vanilla extract

• Almond extract

• Fresh strawberries

• Cornstarch

Glaze

• Icing sugar

• Vanilla

• Heavy cream

• Finely diced strawberries

Directions

1. Preheat the oven to 350°F. Line a loaf pan with parchment paper or grease it well.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream butter and sugar: In a stand mixer or large bowl, beat the softened butter and sugar until light and fluffy—about 2 minutes.

4. Add eggs and wet ingredients: Beat in eggs one at a time. Then mix in the sour cream, milk, vanilla, and almond extract until just combined.

5. Add dry to wet: Gradually mix in the dry ingredients until just combined. Do not overmix.

6. Prepare strawberries: Toss the diced strawberries with cornstarch, then gently fold into the batter.

7. Bake: Pour batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool completely: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.

9. Make the glaze: Stir together icing sugar, vanilla, heavy cream, and diced strawberries until smooth. Mix well to allow the strawberry juices to tint and thin the glaze naturally.

10. Glaze and serve: Pour the glaze over the cooled loaf. Let it set before slicing and serving.

Servings and timing

• Yield: 1 loaf

• Prep Time: 30 minutes

• Cook Time: 60 minutes

• Total Time: 1 hour 30 minutes

• Serves: 8–10 slices

Variations

• Berry blend: Try adding raspberries or blueberries alongside the strawberries.

• Citrus twist: Add lemon or orange zest to the batter or glaze for a fresh zing.

• Nutty addition: Stir in a handful of chopped almonds or pistachios for crunch.

• Chocolate chip: Add mini white chocolate or dark chocolate chips for extra decadence.

• Cream cheese swirl: Layer in a simple cream cheese mixture before baking for a cheesecake-style surprise.

Storage/Reheating

• Room temperature: Store the loaf (unglazed) in an airtight container for up to 2 days.

• Refrigerator: Glazed loaf should be stored in the fridge in an airtight container for up to 4 days.

• Freezing: Wrap unglazed loaf tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before glazing.

• Reheating: Enjoy at room temperature or warm individual slices briefly in the microwave.

FAQs

Why coat strawberries in cornstarch before baking?

Coating strawberries in cornstarch prevents them from sinking to the bottom and helps retain their shape and color during baking.

Can I use frozen strawberries?

Fresh strawberries are best for this recipe. Frozen berries can release too much moisture, affecting the loaf’s texture and making the glaze watery.

Can I skip the almond extract?

Yes, you can omit it or replace it with more vanilla extract if you prefer a simpler flavor.

Why is my glaze too thick or dry?

Keep stirring—it will loosen as the strawberry juices release. If needed, add a tiny splash of cream to adjust the consistency.

Can I make this recipe dairy-free?

Try substituting the butter with a dairy-free spread, the sour cream with coconut yogurt, and milk with almond or oat milk.

How do I prevent the loaf from becoming dense?

Avoid overmixing the batter once you add the dry ingredients. Mix just until combined.

How do I know when the loaf is done?

Insert a toothpick into the center—if it comes out clean or with a few crumbs, the loaf is done.

Can I use a different pan size?

Yes, but adjust the baking time accordingly. An 8×8 square pan may bake faster than a loaf pan.

Can I double the recipe?

Yes. You can double it and bake in two loaf pans or a larger bundt pan. Extend baking time slightly and monitor closely.

What makes the glaze pink?

Finely diced fresh strawberries naturally tint the glaze pink without the need for artificial coloring.

Conclusion

Dreamy Pink Strawberry Loaf is the ultimate spring-inspired dessert, bringing together light, fluffy cake and fresh berries with a gorgeous pink glaze. Whether you’re baking for a special occasion or simply to treat yourself, this loaf is as beautiful as it is delicious—and sure to become a favorite in your kitchen

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