Strawberry Lemonade Quick Bread Recipe: A Bright & Zesty Treat

There’s something undeniably cheerful about the flavor combination of strawberries and lemons. Sweet, juicy strawberries paired with the refreshing tang of lemon create the perfect balance between fruity brightness and citrus zing. When baked into a moist quick bread loaf, these two ingredients transform a simple recipe into a bakery-worthy treat that feels like sunshine in every slice.

This Strawberry Lemonade Quick Bread is easy to make, bursting with flavor, and topped with a simple lemon glaze that adds the perfect finishing touch. Whether you’re baking for brunch, gifting to friends, or enjoying with your afternoon tea, this loaf is sure to become a family favorite.

Why You’ll Love This Quick Bread

• Moist & Flavorful: Fresh strawberries keep the loaf tender and juicy, while lemon zest and juice add brightness.
• Simple Ingredients: Everything comes together with pantry staples and fresh fruit.
• Beautiful Presentation: The pink strawberry-speckled loaf with lemon glaze looks bakery-worthy.
• Versatile: Great for breakfast, dessert, or snacking.

Baking Tips for Success

1. Dry the strawberries well. Pat chopped strawberries with paper towels to reduce extra moisture and prevent a soggy loaf.
2. Toss in flour. Lightly coat strawberries in flour before folding into the batter to keep them evenly distributed.
3. Don’t overmix. Stir just until ingredients are combined to avoid a dense texture.
4. Check early. Quick breads can vary by oven — check doneness at the 45-minute mark with a toothpick.
5. Cool before glazing. Let the loaf cool completely before drizzling with glaze, or it will melt off.

Ingredients

For the Bread:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup plain Greek yogurt (or sour cream)
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, chopped

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, followed by Greek yogurt, lemon zest, lemon juice, and vanilla.
5. Gradually add the dry ingredients, mixing just until combined.
6. Toss the chopped strawberries with 1 tablespoon flour, then gently fold into the batter.
7. Transfer batter to prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool loaf completely on a wire rack.
10. Prepare glaze by whisking powdered sugar and lemon juice until smooth, then drizzle over cooled loaf.

Strawberry Lemonade Quick Bread

A moist and zesty quick bread filled with fresh strawberries and lemon, topped with a tangy lemon glaze. Perfect for brunch, dessert, or snacking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10 slices

Course: Bread, Dessert, Snack

Cuisine: American

Calories: 270

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup plain Greek yogurt or sour cream
• 1 lemon zest
• 2 tbsp lemon juice fresh
• 1 tsp vanilla extract
• 1 cup fresh strawberries chopped
• 1 cup powdered sugar for glaze
• 2-3 tbsp lemon juice for glaze

Equipment

• 9×5 inch loaf pan
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Whisk

Method

 

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
3. Cream butter and sugar until fluffy, then beat in eggs one at a time.
4. Mix in Greek yogurt, lemon zest, lemon juice, and vanilla.
5. Add dry ingredients gradually, stirring just until combined.
6. Toss strawberries with 1 tbsp flour, then fold into batter.
7. Pour batter into loaf pan and smooth top.
8. Bake 50–60 minutes, until a toothpick comes out clean.
9. Cool completely before glazing.
10. Whisk powdered sugar with lemon juice, drizzle over loaf, and serve.

Notes

Pat strawberries dry before adding to batter to prevent excess moisture. Store loaf covered at room temperature for 2 days or refrigerate up to 5 days.

Variations

• Strawberry Swirl: Puree half the strawberries and swirl into the batter for extra color.
• Berry Medley: Substitute part of the strawberries with blueberries or raspberries.
• Coconut Twist: Add shredded coconut to the batter for tropical flavor.

Serving & Storage

This bread is best served fresh but keeps well. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze slices individually and thaw as needed.

Final Thoughts

This Strawberry Lemonade Quick Bread is proof that sometimes the simplest recipes bring the most joy. With its tender crumb, sweet strawberries, and tangy lemon glaze, it’s the kind of bake that feels equally at home at a picnic, family gathering, or cozy breakfast table.

Bright, colorful, and absolutely delicious — this loaf will have everyone asking for seconds.