Strawberry Lemon Bread (Moist Strawberry Lemon Loaf Recipe)

This Strawberry Lemon Bread is one of my favorite spring and summer baking recipes. Fresh strawberries add natural sweetness while lemon juice brings the perfect amount of bright citrus flavor to every bite.

The result is a soft, moist strawberry lemon loaf that tastes incredible on its own but becomes completely irresistible with a layer of cream cheese frosting. Whether you're serving it for brunch, dessert, or an afternoon treat with coffee, this easy loaf recipe is always a crowd favorite.

Why You'll Love This Strawberry Lemon Bread

• Soft, moist texture that stays tender for days
• Made with fresh strawberries and real lemon juice
• Easy one-bowl recipe
• Perfect for spring and summer baking
• Delicious for breakfast, brunch, dessert, or snacking
• Gluten-free friendly with King Arthur Measure for Measure flour
• Topped with a simple cream cheese frosting everyone loves

What You Need For Strawberry Lemon Bread

Strawberry Lemon Bread:

• 1 cup unsweetened almond or oat milk (any milk will work)
• 1 cup sugar or maple syrup
• ½ cup lemon juice
• ¼ cup melted vegan butter (any butter will work)
• 1 teaspoon vanilla extract
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• 2 ¼ cup regular or gluten-free all-purpose flour
• 1 cup diced strawberries

Cream Cheese Frosting:

• 2 tablespoon melted butter (regular or vegan)
• 2 oz cream cheese (regular or vegan)
• ¾ cup powdered sugar

How To Make Strawberry Lemon Bread

Step 1: Preheat oven to 375°F and grease a metal loaf or cake pan with non-stick spray.

Step 2: In a large mixing bowl, whisk together almond milk, sugar, lemon juice, melted butter, and vanilla extract. Optionally, add 1 teaspoon of lemon extract for a bolder flavor. Add baking powder and baking soda to the mixture and mix well. The mixture may fizz, which is normal.

Step 3: Quickly add flour to the mixture and mix until the batter is smooth. Fold in diced strawberries, then pour the batter into the prepared loaf pan.

Step 4: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If using a round cake pan, bake for about 25-30 minutes. While the bread is baking, prepare the cream cheese frosting.

Cream Cheese Frosting:

1. In a medium mixing bowl, combine melted vegan butter, vegan cream cheese, and powdered sugar.
2. Use an electric hand mixer or whisk to mix until smooth and creamy.
3. Once the bread is baked and cooled slightly, spread the cream cheese frosting over the top.
4. Enjoy the strawberry lemon bread warm or cooled.

Storage Tips

How To Store Strawberry Lemon Bread

Once the unfrosted loaf has completely cooled, store it in an airtight container on the counter for up to 2 days. If your kitchen is especially warm, place a sheet of parchment paper beneath the loaf to help prevent excess moisture from building up.

Refrigerating Strawberry Lemon Bread

Because this recipe is topped with cream cheese frosting, many readers prefer storing leftovers in the refrigerator. Place the loaf in an airtight container and refrigerate for up to 5 days. For the best flavor and texture, allow slices to come to room temperature before serving.

Freezing Strawberry Lemon Bread

For best results, freeze the loaf without the frosting. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter and frost before serving. Similar storage guidance is used throughout your loaf recipes.

Frequently Asked Questions