Name: Strawberry Shortcake Quick Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 cups all-purpose flour; 1 cup white or brown sugar; 1/2 tsp salt; 1 large egg; 1 cup milk; 1/3 cup vegetable oil; 1/2 tsp vanilla extract; 1 cup chopped fresh or frozen strawberries (tossed in 1 tsp flour); 1/2 cup powdered sugar; 1-2 tbsp milk; 1/2 tsp vanilla extract

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Looking for a sweet and simple treat? This Strawberry Shortcake Quick Bread is a moist, flavorful loaf packed with fresh strawberries and topped with a light vanilla glaze. It’s an easy recipe perfect for breakfast, brunch, or dessert. If you love classic strawberry shortcake, you’ll adore this quick bread version—no mixer needed!

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There’s something so comforting about a slice of fresh-baked quick bread, especially when it’s bursting with sweet strawberries and finished with a light vanilla glaze. Today, I’m sharing one of my new favorites: Strawberry Shortcake Quick Bread. It’s a simple recipe that captures the flavors of a classic strawberry shortcake in a moist, tender loaf.

Whether you’re baking for brunch, a picnic, or just because you have a few strawberries that need using, this bread comes together fast and disappears even faster!

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Ingredients You’ll Need

Dry Ingredients:

2 cups all-purpose flour
1 cup white or brown sugar
1 tbsp baking powder
½ tsp salt

Wet Ingredients:

1 large egg
1 cup milk
⅓ cup vegetable oil
½ tsp vanilla extract
1 cup chopped fresh (or frozen) strawberries, tossed in 1 tsp flour

Glaze:

½ cup powdered sugar
1–2 tbsp milk
½ tsp vanilla extract (optional)
Optional: A few drops of lemon juice for brightness

Step-by-Step Instructions

Image illustrates strawberry shortcake quick bread.

1. Preheat and prep

I start by preheating my oven to 350°F (175°C) and greasing a standard loaf pan. If I’m using parchment paper, I line the pan for easy removal.

2. Mix the dry ingredients

In a large mixing bowl, I whisk together the flour, sugar, baking powder, and salt. This gives the bread a nice, even texture.

3. Mix the wet ingredients

In a separate bowl, I whisk the egg, milk, oil, and vanilla extract. Super simple!

4. Combine and fold

I pour the wet ingredients into the dry and gently stir until just combined. Then I fold in the chopped strawberries. I like to toss the berries in a little flour first—it helps keep them from sinking to the bottom.

5. Bake

Next, I pour the batter into the prepared loaf pan and smooth the top with a spatula. Then, it goes into the oven for about 50–60 minutes, until a toothpick comes out clean.

6. Cool

After baking, I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

7. Glaze it up

Once the bread is cool, I whisk together the powdered sugar, milk, and a splash of vanilla. Then I drizzle it generously over the top and let it set before slicing.

On this day, I topped mine with a cream cheese frosting since I already had some made up that I needed to use.

Tips and Serving Ideas

If you have extras (we rarely do!), you can freeze individual slices and reheat them for a quick treat later.
Fresh strawberries are my go-to, but frozen berries work great too—just don’t thaw them first.
A dollop of whipped cream or a scoop of vanilla ice cream really makes this feel like dessert.

Conclusion

This Strawberry Shortcake Quick Bread is a keeper—it’s soft, sweet, and makes the house smell amazing while it bakes. It’s also super versatile and easy enough to whip up anytime. I hope you enjoy this recipe as much as I do!

If you try it, let me know in the comments or tag me on social media—I’d love to see your loaves!

Resources: Here are some helpful resources for further information.

Strawberry Shortcake Quick Bread

This Strawberry Shortcake Quick Bread is everything you love about classic strawberry shortcake—sweet, tender, and bursting with fresh berries—baked into a moist, sliceable loaf. It’s the perfect blend of soft vanilla cake and juicy strawberries, topped with a simple vanilla glaze that adds just the right touch of sweetness. Whether you enjoy it for breakfast, as an afternoon snack, or as a light dessert with whipped cream, this quick bread is a delightful way to enjoy the flavors of summer all year round—no mixer required!

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings 1 loaf

Equipment

2 mixing bowls.
1 loaf pan

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 cup white or brown sugar
½ tsp salt

Wet Ingredients

1 large egg
1 cup milk
⅓ cup vegetable oil
½ tsp vanilla extract
1 cup chopped fresh or frozen strawberries (tossed in 1 tsp flour)

For the Glaze

½ cup powdered sugar
1-2 tbsp milk
½ tsp vanilla extract

Instructions

For the Batter

Preheat oven to 350°F (175°C). Grease or line a standard loaf pan with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Mix wet ingredients: In a separate bowl, whisk together egg, milk, oil, and vanilla.
Combine wet and dry: Add the wet mixture to the dry ingredients and stir until just combined.
Fold in strawberries: Gently fold in chopped strawberries (tossed in a little flour to prevent sinking).
Pour into pan: Spread the batter evenly in your prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Glaze

Make the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
Drizzle glaze over the cooled loaf. Let it set before slicing.
Add fresh strawberries on top for garnish.

Notes

💡 Tips:

Fresh strawberries work best, but you can use frozen—just don’t thaw them first.
For an extra special touch, serve slices with a dollop of whipped cream.
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.