This delectable Moist Strawberry Loaf Cake is a quick and easy recipe that will take you only an hour to make. This strawberry cake is incredibly moist and soft and is full of the delicious flavor of seasonal strawberries. It is the perfect sweet treat for a special occasion, or just to enjoy with a cup of tea or while packing the lunchbox for yourself, your partner, or your little one. The best part is that it is so simple to make. All you need is a few basic ingredients and you will have a delicious loaf cake in no time.
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Every Sunday I make a pound cake or loaf using whatever is in season. It's become a bit of a game between me and my daughter, Pasta - as soon as Sunday rolls around, she'll ask me with great anticipation, 'What's this week's flavor, momma?' I don't usually make anything too fancy, just something simple and delicious (read nutritious). I use whatever fruits are in season - strawberries, mangoes, apples, bananas, blueberries, oranges - or if I'm feeling adventurous, I might even use vegetables like pumpkins, carrots, or beetroot. The results are always mouth-wateringly delicious and I just know that Pasta loves it - she'll always come back for seconds!
Pasta loves to have a slice of cake in her lunchbox every day as she goes to school; it's become her favorite treat for the day. I find myself taking one with me to enjoy during my evening break at the office, accompanied by a steaming hot cup of coffee. Mehebub, on the other hand, prefers to eat a slice of cake in the morning as part of his breakfast.
Moist Strawberry Loaf- a super easy recipe
Loaf cakes are my absolute favorite to make, as they require minimal effort and only a few easily available ingredients.
Strawberry Loaf Cake is a particular favorite of mine, as it makes for the perfect breakfast or afternoon snack. It's made with fresh strawberries and is ready in under an hour with no rinsing required; making it one of the quickest and simplest cake recipes. I love making this moist strawberry loaf cake during the strawberry season when the berries are at their best.
My daughter and I have a shared love for a strawberry loaf, and both of us prefer it to be just a bit on the moist side. The sweet and juicy strawberries make the loaf so delicious and the texture of the cake is just perfect.
Ingredients
This delectable treat is something special. While it may resemble a traditional quick bread, such as a moist and flavorful banana bread, it is in fact a cake. The addition of fresh strawberries not only lends a beautiful pink hue to the cake but also adds a delightful sweetness. The texture of this cake is incredibly light and soft, creating a truly unique experience for your taste buds. Enjoy the amazing flavor of this strawberry cake, and be sure to share it with friends and family!
- Strawberries
- Egg
- Vegetable Oil
- Sugar
- Milk
- Baking Powder
- Salt
See the recipe card for quantities.
Instructions
Substitutions
- Vegetable Oil - instead of vegetable oil, you can use Butter.
- Egg - use yogurt instead of eggs to make the moist strawberry loaf eggless.
- Milk - You can replace milk with almond mink or coconut milk
- All-purpose Flour - Instead of all-purpose flour you can use whole wheat flour or a mixture of both.
Variations
- Less Calorie- Do not go for butter and replace all-purpose flour with whole wheat flour; sugar with honey or jaggery
- Vegan - replace milk with almond milk or coconut milk, skip eggs, and sugar with coconut sugar
Equipment
Equipment can have a big impact on how a recipe turns out. I use my age-old loaf tin to bake the moist strawberry loaf.
Storage
We mostly consume the moist strawberry loaf within 2-3 days of making it since it is not a typical dry cake. To ensure that the strawberry loaf remains fresh and moist for as long as possible, I cover it with a cling film and store it in the refrigerator. This preserves the moisture and keeps the loaf from drying out too quickly. Additionally, the cling film also prevents air from entering the loaf and ensures that it remains fresh and moist. Furthermore, the cool temperature of the refrigerator helps to slow down the process of spoilage and oxidation, thus making sure that the strawberry loaf stays fresh and delicious for longer.
Top tip
- I always choose to use fresh strawberries when I'm making strawberry loaf. Frozen strawberries just can't compare to the vibrant flavor and juicy texture of fresh fruit. The taste and texture of strawberry bread made with fresh strawberries is incomparable; the sweetness of the strawberries intensifies and the bread becomes so moist and soft. Plus, the bright red color of the berries adds a pop of color to the finished product. Frozen strawberries are not as flavorful and they tend to make the bread too soggy. With fresh strawberries, you can control the amount of juice that is released into the bread, ensuring perfectly moist and delicious bread every time.
- Always use a kitchen scale to measure ingredients; I prefer it that way, especially while baking.
FAQ
I prefer to use fresh strawberries for this recipe, rather than frozen ones, as they are less likely to make the bread too wet. Frozen strawberries contain more water and can result in a soggy texture. Ripe yet firm strawberries are ideal, as they are sweet and juicy but still have enough structure to hold up in the recipe. On the other hand, strawberries that are overly ripe and soft will be too mushy and will not work well. The loaf will become too moist and won't hold together as well, resulting in a less desirable texture and taste.
Adding fresh fruit to cakes can be a tricky endeavor; you'll never really know how your cake is going to turn out until you cut it open. If you are using strawberries, it's essential to toss them in a bit of flour before adding them to the loaf batter. Doing this will help to prevent the berries from sinking to the bottom while baking. The flour will act as a protective barrier, providing your strawberries with enough buoyancy to remain suspended within the cake. Plus, the flour will also help to keep the berries from releasing too much liquid, which could otherwise result in a soggy cake. So, if you're looking to enjoy a moist and flavorful cake, be sure to toss your diced strawberries in flour before adding them to the batter.
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Recipe Card
Moist Strawberry Loaf Cake
- Total Time: 50 minutes
- Yield: 1 loaf 1x
Description
This delicious Moist Strawberry Loaf Cake is a lovely treat that will delight your taste buds! The cake is so easy to make, and is made with fresh, juicy strawberries.
Ingredients
- 200g Fresh Strawberries
- 250g All-Purpose Flour
- 2 Tbsp. All-Purpose Flour for tossing strawberries to prevent sinking and preparing the pan
- 150g Brown Sugar
- 100ml Milk
- 3 Eggs
- 100ml Vegetable Oil + 1 tablespoon Oil
- 2 Tsp. Baking Powder
- ½ Tsp. Salt
Instructions
- Preheat the oven in 180 degrees C (or around 350 degrees F).
- Keep all the ingredients in room temperature.
- Take 1 Tbsp. Vegetable Oil and smear on the inner side of the loaf tin and then sprinkle 1 Tbsp. All-Purpose Flour to make the tin baking ready.
- Or you can put a piece of baking paper over oiled tin.
- Cut strawberries into small pieces.
- Toss the strawberries in 1 Tbsp. All-purpose flour to lightly coat those.
- Now take Eggs, Brown Sugar, Vanilla Extract and Oil.
- Use a blender and beat the mixture to make a frothy mixture.
- The sugar must dissolve completely.
- In a large bowl, sift together the flour, baking powder, and salt.
- Use a sieve and start adding the Flour mix in three batches.
- After adding each batch mix the flour using the "cut and fold method".
- Do not over0mix the batter.
- Once done, add ¾th of the Strawberries and lightly fold those.
- Transfer this mixture to the Loaf tin and tap it 2-3 times to remove bubbles if any,
- Now top the Loaf cake mixture with the remaining strawberries.
- Put the tin in the preheated oven on medium rack.
- Bake for 40-45 minutes in 180 degrees C (or around 350 degrees F) or till the top of the cake is golden.
- Insert a toothpick at 2-3 points to check the same is coming clear or not.
- If the toothpick is coming clear, take the cake out of the oven.
- Once the cake is finished baking, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve with a dollop of freshly whipped cream, a sprinkle of powdered sugar, or a drizzle of melted chocolate. Enjoy!
Notes
- I prefer using fresh strawberries instead of frozen.
- Always coat the strawberries with flour to avoid those sinking
- You can use butter instead of oil.
- Instead of brown sugar you can use granulated sugar or coconut sugar.
- Instead of milk you can use coconut milk.
- Eggs can be replaced with yogurt.
- Prep Time: 10
- Cook Time: 40
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 100g
- Calories: 261
- Sugar: 16.2g
- Sodium: 145mg
- Fat: 11g
- Saturated Fat: 2.4g
- Carbohydrates: 36.4g
- Fiber: 1.1g
- Protein: 4.7g
- Cholesterol: 50mg
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Check the quality of the strawberries; check for fungas.
- Do check the eggs and milk before using those in the batter
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Let's connect over easy Strawberry bread Recipe
I would love to see a picture if you are making the prawns following my recipe. You can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Moist Strawberry Loaf Cake Recipe Pin for You
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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