Simple Strawberry Loaf Cake Recipe

I managed to get my hands on the last batch of strawberries available in the market just before our picnic. The choice was between strawberry rolls, a simple loaf cake, and muffins. Since there were so many of us, and I had already baked some blueberry muffins, and because it’s so simple, I chose the loaf. It’s moist, light and with a tartness that’s just right from the strawberries.

This recipe for a strawberry loaf is the third in the series of recipes I created for our summer picnic (read Wholewheat Blueberry Muffins Recipe and Mini Tomato Tarts Recipe). It has a special significance because it’s inspired by my mom’s recipe. We would beg her to add extra strawberries to the batter, not caring for the texture of the cake or its structure. But before she could even agree, we’d have polished off any extras lying on the counter. My memory of the loaf was also amazement at how, instead of sinking to the bottom, the strawberries would burst while baking and create beautiful patterns on the cake.

I know the science now and bake this loaf often for family and friends. I hope you enjoy this recipe.

Simple Strawberry Loaf

Prep time: 10 minutes · Cook time: 1 hour · Total time: 1 hour 10 minutes

A simple, tart strawberry loaf which has a moist crumb and will always win hearts at teatime!

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
A pinch of ground nutmeg
1 large egg, at room temperature
1 cup granulated sugar
1 cup buttermilk
1/3 cup vegetable oil
2 teaspoons vanilla extract
1 1/2 cups fresh strawberries, chopped and tossed in 1 tablespoon cornstarch

Method

Preheat the oven to 350°F/177°C.
Grease and line a 9 x 5-inch loaf pan.
In a bowl, whisk together the flour, baking soda, salt and nutmeg. Set aside.
In another bowl, whisk together the egg, sugar, buttermilk, oil and vanilla extract.
Slowly pour the wet ingredients into the dry ingredients and mix till just combined. Do not overmix, or the loaf will come out denser. Fold in the strawberries.
Pour the batter into the prepared loaf pan and bake for 50–60 minutes. The bread is done when a toothpick or fork inserted into the middle comes out clean.
Allow the bread to cool completely on a wire rack before slicing.

From our readers

Comments left on the original Still Steeping post.

neeraj · June 9, 2016
its great sir! keep it up. all the best

Originally published on Still Steeping, the Teabox blog, on June 8, 2016. Lightly edited for clarity in October 2026.

Strawberry Loaf – A Simple Recipe for a Summer Picnic