Ingredients

2 cups all-purpose flour (spooned and leveled)

1 teaspoon baking soda

½ teaspoon salt

1 large egg (at room temperature)

¾ cup granulated sugar

⅓ cup vegetable oil

1 cup buttermilk (at room temperature; no substitutions)

1 teaspoon vanilla extract

Zest of 1 lemon

Butter to grease the pan

2 cups diced fresh strawberries (firm in texture and bright red)

1 ½ tablespoons all-purpose flour (for the strawberries)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter. For an easier release, optionally line the pan with parchment paper leaving an overhang on the sides.

Step 2: In a medium bowl, whisk together 2 cups flour, baking soda, and salt until combined evenly.

Step 3: In a separate large bowl, mix the egg, sugar, vegetable oil, buttermilk, vanilla extract, and lemon zest until smooth and well blended.

Step 4: Gradually add the dry ingredients to the wet mixture, whisking gently until there are no dry flour pockets. Be careful not to overmix.

Step 5: Pat the diced strawberries dry. Reserve about 3 tablespoons for topping. Toss the remaining strawberries with 1 ½ tablespoons flour, then gently fold them into the batter, leaving excess flour behind.

Step 6: Pour the batter into the prepared pan. Top with the reserved strawberries, gently pressing them into the batter but keeping them visible for a pretty finish.

Step 7: Bake for 60 to 65 minutes, covering the bread with foil about 40 minutes in to prevent over-browning. To avoid the bread sinking in the middle, open the oven only once to add the foil and when testing for doneness.

Step 8: When a toothpick inserted in the center comes out clean, remove the bread from the oven. Let it cool in the pan for 20 minutes, then carefully remove it and cool further before slicing. Note that the strawberries inside may look pale, which is normal.

Tips & Variations

Use firm, bright red strawberries for the best color and flavor throughout the bread.

For added texture, sprinkle some chopped nuts such as walnuts or pecans into the batter before baking.

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Line the loaf pan with parchment paper for easiest removal and a cleaner loaf shape.

Storage

Store strawberry bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped tightly for up to 3 months. To serve after freezing, let the bread thaw at room temperature and warm slightly in the oven or microwave.

FAQs

Can I use frozen strawberries for this recipe?

Frozen strawberries tend to release more moisture, which can make the bread soggy. It’s best to use fresh, firm strawberries. If you must use frozen, thaw and pat them very dry before folding into the batter.

What can I substitute for buttermilk?

You can create a buttermilk substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. This works well if you don’t have buttermilk on hand.