Make this delicious Strawberry Loaf Cake for a brunch this spring season. A moist loaf filled with fresh strawberries and topped with a sweet glaze for the perfect touch. Serve on it’s own or even with whipped cream on the side.

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Hello my dear readers, I hope you are all well and enjoying the start of March. The month where we leave winter behind and head into spring…yay. Who’s ready for warmer weather and backyard barbecues? I was just looking through a few of my favourite spring recipes the other day like the Creamy Potato Salad, Chicken Salad Sandwiches and the delicious Mediterranean Chicken Skewers. All of these recipes remind me that warmer weather and easy eating are just around the corner.

Which brings me to this delicious Strawberry Loaf Cake. Perfect for the spring and Easter season ahead. Let’s take a look.

Find my other Loaf Cakes here!

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What is This Loaf Cake Like

• Difficulty – This is a pretty straight forward recipe to make. See the recipe notes section below to make sure your get your loaf just right.
• Taste – It’s all about spring fresh flavours with this loaf The loaf is sweet, loaded with fresh strawberries. It stays moist for days.
• Serving – This loaf makes about 10 servings. Of course, you can cut your slices smaller to serve more or cut them larger to serve less. And in the recipe card at the end of the post you can adjust serving sizes of the recipe.

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Ingredients

• Flour – This recipe uses all purpose flour.
• Baking powder – This is the leavening agent used for the loaf cake.
• Salt – Regular table salt helps enhance flavours in the cake.
• Sugar – I used granulated white sugar.
• Sour cream – I used sour cream for the wet component for the cake.
• Eggs – Large eggs at room temperature.
• Vanilla extract – Vanilla extract is often used in baking to help enhance the flavours.
• Butter – For the fat in the cake, this recipes uses unsalted butter at room temperature.
• Strawberries – I used fresh strawberries cut up into small pieces.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees F and line and grease an 8 x 4 inch loaf tin. Set aside.
2. Sift dry ingredients – Sift together the flour, baking powder and salt. Set aside.
3. Mix butter, sugar and eggs – In the bowl of your electric mixer, beat the butter on high speed for about 30 seconds. Add the sugar and continue to beat for about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
4. Add flour and sour cream – In three additions add the flour and sour cream, starting with the flour mixture.
5. Toss strawberries in flour – In a small bowl, gently toss the strawberries in the one tablespoons of flour and set aside. Gently stir until just combined.
6. Bake – Pour into prepared pan and bake for about 55 – 60 minutes or until a toothpick inserted into the centre comes out clean.
7. Cool – Leave to cool about 5 minutes on a wire rack. Remove cake from pan and peel off parchment paper. Leave to cool completely on wire rack.
8. Make glaze – Combine milk and powdered sugar. Whisk until it’s smooth, about one minute.
9. Drizzle cake – Drizzle the glaze over the cooled cake. Allow the glaze to set before storing in a container.
10. Store – Cake will keep for about 3 days in an airtight container.

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Recipe Tips

• Measure ingredients correctly – It’s easy to incorrectly measure ingredient and this often leads to undesirable baking results. If you can, use scales when baking. If not, make sure you measure all the cups correctly.
• Beat the butter, sugar and eggs until fluffy – This step is very important. When you are finished mixing these ingredients should be very light, pale yellow and fluffy. The process could take up to 6 minutes or so. This is what helps give the cake a lighter and fluffier texture, so make sure to mix properly.
• Use parchment paper to line your pan – It will make it easier to remove after it’s baked
• Check for the top browning – Check the cake at the halfway mark, if it’s browning too quickly, place a sheet of aluminum foll over the top for the remaining baking time.
• Don’t over bake the cake – Remember all ovens are different. When a toothpick inserted into the centre comes out clean, the cake is baked.

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Substitutions

• Sour cream – You can substitute plain natural yogurt, Greek yogurt or even buttermilk.
• Fresh strawberries – You can use diced frozen strawberries. If you use frozen berries, you may have to bake the cake a little longer. Just keep this in mind when baking this loaf.

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Serving and Storage

• Serving the loaf cake
  • Serve with butter
  • Great with fresh whipped cream
  • Why not try Homemade Lemon Curd as a topping for a great treat
  • And of course, a cup of tea or coffee
• Storing the cake
  • Store in an airtight container on the counter up to three days
  • To freeze, wrap in freezer proof wrap (like plastic warp), and place in an airtight container. Will keep up to a month in the freezer. If freezing the cake, freeze it unglazed.

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Frequently Asked Question

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Thanks For Stopping By & Hope To See You Soon!