Strawberry Loaf Cake

This Strawberry Loaf Cake is soft, moist, and packed with fresh strawberry flavor. Made with homemade strawberry puree and topped with cream cheese frosting, this easy loaf cake is perfect for spring, summer gatherings, Mother's Day, baby showers, or whenever you have fresh strawberries to use up. It's also vegan and gluten-free friendly with simple ingredient swaps.

Why You'll Love This Strawberry Loaf Cake

• Made with fresh strawberry puree for real strawberry flavor
• Incredibly moist and soft texture
• Easy one-bowl recipe
• Perfect for brunch, dessert, or afternoon coffee
• Vegan and gluten-free friendly
• Finished with tangy cream cheese frosting

Ingredients for Strawberry Loaf Cake

• Strawberry Puree:
  • 2 cups sliced strawberries
  • 1 teaspoon regular or vegan butter
  • ¼ cup cane sugar
    
• Super Moist Strawberry Loaf:
  • 1 cup homemade strawberry puree
  • ¼ cup melted regular or vegan butter
  • 1 cup unsweetened oat or almond milk (or regular milk if not vegan)
  • 1 cup organic cane sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon of strawberry extract (optional for more strawberry flavor)
  • 2 cups regular or gluten-free all-purpose flour (for gluten-free, we recommend King Arthur Measure for Measure)
    
• Cream Cheese Frosting:
  • 4 oz regular or vegan cream cheese
  • ¼ cup softened regular or vegan butter
  • 1 ½ cups powdered sugar

How to Make Strawberry Loaf Cake

Make The Strawberry Puree:

Bring a small saucepan with butter, berries, and sugar to medium heat. Cook, stirring, until tender (about 5-7 minutes). Use an immersion blender to blend into a puree.

Make The Super Moist Strawberry Loaf:

Preheat the oven to 350°F. Spray a 9x5 inch metal loaf pan with baking spray.

In a bowl, mix strawberry puree, melted butter, milk, cane sugar, baking soda, baking powder, vanilla, and strawberry extract (if using). Add the flour and mix until a batter forms. Pour the batter into the loaf pan and bake for about 45-50 minutes or until fully risen and golden around the edges.

Make The Cream Cheese Frosting:

While the cake bakes, mix softened butter, cream cheese, and powdered sugar to make the frosting. Allow the cake to cool completely before frosting or frost it while warm for a delightful melty finish. Top with fresh sliced strawberries before serving, if desired.

Tips from Jill

• For even stronger strawberry flavor, add 1 teaspoon strawberry extract to the batter along with the vanilla extract. This helps intensify the strawberry flavor without adding extra moisture to the loaf.
• Use ripe, sweet strawberries for the best natural flavor and color. If your strawberries are underripe, the loaf may taste less flavorful.
• Don’t overmix the batter. Stir until just combined to keep the loaf soft, tender, and moist.
• Line your loaf pan with parchment paper for easier removal and cleaner slices.
• For bakery-style presentation, top the loaf with fresh strawberries or freeze-dried strawberry crumbs before serving.
• Add 1–2 drops of pink or red food coloring to the batter for a brighter pink loaf. This is purely for appearance and does not affect the flavor. We like the Watkins natural brand.
• To turn your frosting pink, add 1-2 tablespoon of strawberry jam, any leftover strawberry puree you have, and a drop or two of red food coloring and mix well.

Frequently Asked Questions