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Image illustrates strawberry shortcake quick bread.

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 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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.