I love a loaf cake that is sweet, moist and SUPER simple to make! The simpler the better! This strawberry loaf cake is the perfect breakfast or afternoon snack. I love to toast up a slice in the air fryer with a little bit of butter.
This strawberry loaf cake is made with fresh strawberries and ready in under an hour! There is no yeast, kneading or rising required!
If you love an easy gluten free dessert loaf, try my gluten free blueberry loaf and my gluten free pound cake!
Why you’ll love this recipe
- This recipe is allergy friendly. You can use gluten free flour like I did for a gluten free strawberry loaf cake. You can use dairy free milk and yogurt for an easy dairy free recipe!
- This strawberry loaf is perfect to make during peak strawberry season!
Ingredients & Substitutions
Strawberries: I always prefer to use fresh strawberries in this Strawberry Loaf Cake. Frozen strawberries can be used in a pinch. I like to let frozen strawberries thaw first, then I chop them and let them rest on a paper towel for 30 minutes to absorb any excess moisture.
Plain yogurt: Use non-fat, full fat or low fat yogurt. I used non-fat and it worked great. For the dairy free recipe use a dairy free yogurt.
Milk: I specifically used oat milk, any milk or plant based milk will work.
Gluten free flour: Make sure to use a gluten free flour blend to ensure this is a loaf cake.
Baking powder + baking soda: No substitutes here! This ingredient can’t be substituted or skipped. The baking powder and baking soda helps the Strawberry Loaf rise
How do I make this recipe?
First, I preheat the oven to 350°F (175°C). Then, I lightly grease a standard loaf pan and line it with parchment paper, allowing a bit of overhang on the sides for easy removal.
In a large mixing bowl, I combine all ingredients. I use a spatula or electric mixer to blend until the batter is smooth and all components are fully incorporated.
Next, I transfer the batter to the prepared loaf pan, spreading it evenly with a spatula to ensure a level top.
I bake the Strawberry Loaf in the preheated oven for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Then, I remove the Strawberry Loaf Cake from the oven and allow the loaf to cool in the pan for 10–15 minutes before lifting it out using the parchment overhang. I transfer to a wire rack to cool completely before slicing.
Expert Tips & Tricks
Make sure to not overmix! It is important not to over mix the Strawberry Loaf Cake batter. Mix all the ingredients together until combined, then gently fold into the strawberries. This ensures the strawberry loaf cake will stay moist when baked.
You can always add the strawberries on top once the batter is in the loaf pan to ensure the berries do not all sink to the bottom when baking.
Allergies and Variations
Gluten free recipe: This Strawberry Loaf Cake recipe is naturally gluten free as it calls for gluten free flour already.
Dairy free recipe: Use dairy free milk and dairy free yogurt to make this recipe dairy free.
Nut free recipe: This recipe is naturally nut free. Make sure to use a nut free gluten free flour blend.
Can I make this into muffins instead?
Make them into muffins! If you are more of a muffin person, you can use the same Strawberry Loaf Cake batter to make strawberry muffins! The recipe will make about 6 jumbo muffins. Just bake them at 375 for 40 minutes!
Can I add more strawberries?
Trust me, I love strawberries but I do not recommend using more than 1 1/2 cups of strawberries in this loaf cake. The strawberry loaf cake will get too moist and not hold together well if it is too packed with strawberries.
How Do I Serve the Strawberry Loaf Cake?
I like to serve this strawberry loaf cake toasted with a little butter on top. You can add fresh strawberries on top
How do I Store the Strawberry Loaf Cake?
Leftovers of this strawberry quick bread can be frozen, which I love. Its easy to pull out a slice when I’m craving it. To freeze the strawberry loaf cake, slice the loaf into individual slices then wrap each one tightly in plastic wrap then place the wrapped bread in a freezer bag or container and store for up to three months.
When ready to eat, I always let the Strawberry Loaf Cake slice thaw first, then heat up in the microwave or air fryer. I like to add a little butter to vegan butter to mine.
Looking for more gluten free recipes?
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
Strawberry Loaf Cake (Gluten Free)
Ingredients
- 2/3 cup yogurt or vegan yogurt
- ¼ cups oat milk
- 2 bananas mashed
- 1 cup brown sugar
- 2 cups gluten free flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1/2 lemon squeezed
- 1 cup strawberries diced
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a standard loaf pan and line it with parchment paper, allowing a bit of overhang on the sides for easy removal.
- In a large mixing bowl, combine all ingredients. Use a spatula or electric mixer to blend until the batter is smooth and all components are fully incorporated.
- Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula to ensure a level top.
- Bake in the preheated oven for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove from the oven and allow the loaf to cool in the pan for 10–15 minutes before lifting it out using the parchment overhang. Transfer to a wire rack to cool completely before slicing.
Nutrition
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