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A delicious plate of Strawberry Loaf Cake

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour
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.