Looking for a moist, flavorful and fuss-free way to use fresh strawberries? This easy strawberry loaf cake is just the thing.
Made with vanilla yogurt and oil for extra tenderness, diced strawberries for bursts of juicy flavor, and topped with a sweet strawberry glaze, this loaf is a beauty and takes minimal effort, no-mixer-required!
Serve as a delightful afternoon treat, or picnic-perfect dessert; this recipe is a guaranteed crowd-pleaser.
Why You’ll Love This Strawberry Loaf Cake Recipe
Moist and flavorful texture – thanks to vanilla yogurt and oil, this strawberry loaf cake stays incredibly moist with a soft, tender crumb that melts in the mouth.
Bursting with real strawberry flavor – fresh diced strawberries are folded into the batter, giving the loaf a naturally sweet and juicy bite.
Simple ingredients – it’s super easy to whip up with basic pantry staples, yet it has an unmistakable bakery-quality taste you won’t believe came from your kitchen.
Perfect for any occasion – Need an afternoon treat for a summer picnic? Want to try a new fresh strawberry recipe at your weekend barbecue? This strawberry loaf cake with it’s pretty pink glaze is an easy yet impressive option whatever the occasion!
Great make-ahead dessert – this loaf cake stores well making it ideal for planning ahead for events.
Strawberry Loaf Cake Ingredients
Strawberry Cake
- 1 cup vanilla yogurt
- ½ cup oil
- 1 cup white granulated sugar
- 3 eggs
- ½ teaspoon almond extract
- 1 teaspoon strawberry extract
- 1 cup diced strawberries
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Strawberry Glaze
- 1 ½ cups powdered sugar
- ½ teaspoons strawberry extract
- 5 strawberries, pureed
- 1 tablespoon heavy cream
Variation Suggestions
Lemon-Strawberry Twist: Add 1 tablespoon of lemon zest to the batter and swap the heavy cream in the glaze for lemon juice for a bright, citrusy zing that pairs beautifully with strawberries.
Berry Blend: Substitute half of the diced strawberries with blueberries or raspberries for a mixed berry loaf—same great texture, with extra pops of color and flavor.
Nutty Addition: Fold ½ cup of chopped almonds or pecans into the batter for added texture and a hint of crunch.
Cream Cheese Glaze Upgrade: Replace the strawberry glaze with a tangy cream cheese frosting for a richer, more decadent finish.
More homebaked snacks to try:
- Mini Apple Hand Pies
- Spiced Apple Pie Cinnamon Rolls
- 2 Banana Choc Chip Banana Bread Recipe
- Cheats Sourdough Bread Blueberry French Toast Muffins
How To Make Strawberry Loaf Cake
Preheat the oven to 350 degrees Fahrenheit. Spray a non-stick loaf pan with cooking spray or line it with parchment paper. Set it aside.
Add the yogurt, oil, sugar, eggs, almond extract, and strawberry extract to a large bowl and whisk until well combined with a smooth consistency.
Add the salt, baking powder, and flour into the same bowl and mix until fully incorporated, but be careful not to overmix the batter.
Next, gently fold in the diced strawberries until evenly distributed throughout the loaf batter.
Pour the batter into the prepared loaf pan and bake it in the oven for 35-40 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
Prepare the glaze while the cake bakes.
In a clean mixing bowl, add the powdered sugar, strawberry extract, strawberry puree, and heavy cream. Whisk together until a thick glaze forms.
If you want the glaze to be thinner, you can adjust by adding one teaspoon of heavy cream at a time.
Once baked, allow the cake to cool fully on your countertop.
Remove the loaf from the pan and pour the glaze over the top of the cake.
Garnish the loaf cake with extra diced strawberries.
Slice your strawberry loaf cake and enjoy!
Storage Instructions For This Strawberry Loaf Cake
To keep your strawberry loaf cake fresh and flavorful, follow these simple storage tips:
Room Temperature
Store the loaf (unglazed or fully cooled and glazed) in an airtight container at room temperature for up to 2 days. Keep it out of direct sunlight or heat.
In The Fridge
To extend freshness, especially once glazed, store in the fridge in an airtight container for up to 5 days. Let it come to room temperature before serving for the best texture and flavor.
Freezing
Wrap the unglazed loaf tightly in plastic wrap, place it in a freezer-safe bag or container, and store it in the freezer for up to 3 months. Thaw overnight in the fridge and glaze the cake just before serving.
More strawberry treats here:
- Easy Cake Mix Strawberry Shortcake Cheesecake Jars
- Easy & Decadent Strawberry Chocolate Milkshake
- Strawberry Cheesecake Topped Cinnamon Rolls
- Decadent Strawberry Crepe Cake Recipe
- Strawberry Cheesecake Cookies with Freeze Dried Strawberries
- Easy Homemade Strawberry Cheesecake Tacos
Fresh Strawberry Loaf Cake (With Yogurt & Oil)
Equipment
- Loaf Pan
- Parchment paper
Ingredients
Strawberry Cake
- 1 cup vanilla yogurt
- ½ cup oil
- 1 cup white granulated sugar
- 3 eggs
- ½ teaspoon almond extract
- 1 teaspoon strawberry extract
- 1 cup diced strawberries
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Strawberry Glaze
- 1 ½ cups powdered sugar
- ½ teaspoon strawberry extract
- 5 strawberries pureed
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a non-stick loaf pan with cooking spray or line it with parchment paper. Set it aside.
- Add the yogurt, oil, sugar, eggs, almond extract, and strawberry extract to a large bowl and whisk until well combined with a smooth consistency.
- Add the salt, baking powder, and flour into the same bowl and mix until fully incorporated, but be careful not to overmix the batter.
- Next, gently fold in the diced strawberries until evenly distributed throughout the loaf batter.
- Pour the batter into the prepared loaf pan and bake it in the oven for 35-40 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
- Prepare the glaze while the cake bakes.
- In a clean mixing bowl, add the powdered sugar, strawberry extract, strawberry puree, and heavy cream. Whisk together until a thick glaze forms.
- If you want the glaze to be thinner, you can adjust by adding one teaspoon of heavy cream at a time.
- Once baked, allow the cake to cool fully on your countertop.
- Remove the loaf from the pan and pour the glaze over the top of the cake.
- Garnish the loaf cake with extra diced strawberries.
- Slice your strawberry loaf cake and enjoy!
Notes
Store the loaf (unglazed or fully cooled and glazed) in an airtight container at room temperature for up to 2 days. Keep it out of direct sunlight or heat. In The Fridge
To extend freshness, especially once glazed, store in the fridge in an airtight container for up to 5 days. Let it come to room temperature before serving for the best texture and flavor. Freezing
Wrap the unglazed loaf tightly in plastic wrap, place it in a freezer-safe bag or container, and store it in the freezer for up to 3 months. Thaw overnight in the fridge and glaze the cake just before serving.
This is a gorgeous loaf! I have tons of strawberries and this loaf is a great idea to make. I am bookmarking this recipe.
Ok my son’s favorite donut is strawberry frosted so I knew we had to try this. And even though he spilled a little he was a good helper. So delicious! He already wants to make it again.
This cake turned out so yummy with the strawberry glaze! Followed the recipe as instructed. Can’t wait to try it with the cream cheese glaze, next time!
Delicious flavors and perfect for summer!