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Scrumptious Strawberry Loaf Cake: A Sweet Delight for Any Occasion

Strawberry season is upon us, and there’s no better way to celebrate the sweet, juicy goodness of these berries than with a delightful Strawberry Loaf Cake. This luscious treat combines the tartness of fresh strawberries with the rich flavors of vanilla and almond, all wrapped up in a moist, tender cake. Topped with a silky strawberry glaze, this loaf cake is perfect for breakfast, an afternoon snack, or a delicious dessert.

Ingredients

For the Strawberry Cake

• 3 eggs
• 1 cup granulated sugar
• 1 cup vanilla yogurt: Adds moisture and a subtle vanilla note.
• ½ cup oil: Use a neutral oil like canola or vegetable for the best texture.
• 1 teaspoon strawberry extract: Intensifies the strawberry flavor.
• ½ teaspoon almond extract: Offers a nutty undertone that complements the strawberries.
• 1½ cups all-purpose flour
• 2 teaspoons baking powder: Provides the perfect rise.
• ½ teaspoon salt
• 1 cup strawberries, diced: Fresh and juicy, these are the stars of the show.

For the Strawberry Glaze

• 1½ cups confectioner’s sugar
• 5 strawberries, pureed: For a natural and vibrant strawberry flavor.
• 1 tablespoon heavy cream: Ensures a creamy texture.
• ½ teaspoon strawberry extract: Enhances the strawberry essence.

Instructions

Preparing the Cake

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.

2. Mix the Wet Ingredients: In a large mixing bowl, combine the eggs, granulated sugar, vanilla yogurt, and oil. Whisk until smooth and well-blended. Add in the strawberry and almond extracts, stirring until integrated.

3. Incorporate the Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the bowl. Mix gently until just combined. Avoid overmixing to keep the cake light and fluffy.

4. Fold in the Strawberries: Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the batter.

5. Prepare the Loaf Pan: Line a loaf pan with parchment paper or grease it well to prevent sticking.

6. Bake: Pour the batter into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Making the Glaze

1. Prepare the Glaze: While the cake is baking, whisk together the confectioner’s sugar, strawberry puree, heavy cream, and strawberry extract in a small bowl. If the glaze is too thick, add a splash of heavy cream to reach your desired consistency.

Assembling the Cake

1. Cool and Glaze: Once the cake is fully baked, allow it to cool completely on a wire rack. This helps the glaze adhere better and prevents it from melting off.

2. Glaze the Cake: Remove the cake from the loaf pan and drizzle the strawberry glaze generously over the top.

3. Garnish: For an extra touch of elegance, garnish with additional diced strawberries or red sprinkles.

Tips and Tricks

• Freshness is Key: Use fresh, ripe strawberries for the best flavor.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
• Freezing: This cake freezes well. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Thaw at room temperature before serving.

Nutrition Information

• Calories: 307 kcal
• Carbohydrates: 48g
• Protein: 4g
• Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 43mg
• Sodium: 198mg
• Potassium: 105mg
• Fiber: 1g
• Sugar: 35g
• Vitamin C: 10mg
• Calcium: 86mg
• Iron: 1mg
• Net Carbohydrates: 32g

This Strawberry Loaf Cake is not only a feast for the taste buds but also a beautiful centerpiece for any gathering. Its delightful combination of flavors and textures makes it a surefire hit, whether you’re serving it at a family brunch or enjoying a slice with your afternoon tea. Happy baking!

Strawberry Loaf Cake

This delightful Strawberry Loaf Cake is a perfect blend of sweet strawberries and a light, fluffy cake, topped with a luscious strawberry glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr

Servings: 1 loaf

Course: Dessert

Cuisine: American

Calories: 307

Ingredients Equipment Method Notes

Ingredients

  

Strawberry Cake

• 3 eggs
• 200 g granulated sugar
• 250 g vanilla yogurt
• 120 ml oil
• 1 tsp strawberry extract
• 0.5 tsp almond extract
• 180 g all-purpose flour
• 2 tsp baking powder
• 0.5 tsp salt
• 150 g strawberries diced

Strawberry Glaze

• 180 g confectioner’s sugar
• 5 g strawberries pureed
• 15 ml heavy cream
• 0.5 tsp strawberry extract

Equipment

• Loaf Pan
• Parchment Paper

Method

 

1. Preheat the oven to 350 degrees.
2. Combine the eggs, sugar, yogurt, oil, strawberry extract, and almond extract in a mixing bowl, whisking together until completely combined and smooth.
3. Add the flour, baking powder, and salt into the bowl, mixing until just incorporated. Make sure not to overmix.
4. Fold in the diced strawberries to the batter until evenly distributed.
5. Transfer the batter to a nonstick or greased loaf pan.
6. Bake for 35-40 minutes or until a toothpick is stuck in and comes out clean.
7. While the cake is baking, make the glaze.
8. Combine the confectioner’s sugar, strawberry puree, heavy cream, and strawberry extract in a small bowl, whisking together until a thick glaze has formed. If the glaze is too thick, thin it out with a splash of heavy cream.
9. Once the cake is baked, let it cool completely.
10. Remove from the loaf pan and pour the glaze over the top of the cake.
11. Garnish with extra diced strawberries or red sprinkles.

Notes

This cake is perfect for brunch or as a sweet treat with tea. You can substitute almond extract with vanilla extract if desired.