My Strawberry Loaf Cake is a versatile cake; serve it any time of day, from an easy breakfast, for morning tea, an afternoon snack, through to an evening dessert. The cake is filled with sweet, fragrant strawberries, their flavour heightened by orange zest, with a simple orange glaze to finish the cake. It is one of the easiest cakes you will ever make, and is certain to become a family favourite.
Why You'll Love This Recipe:
- It is perfect for those times when you want a cake that you can prepare with a minimum of effort yet provides maximum results. And we all have those times!
- It is made from simple and readily available ingredients.
- When you make a cake yourself, you can control the quality of the ingredients. There are no unnecessary preservatives or additives that may be in commercially prepared cakes.
- This cake is so easy to make that it is ideal for inexperienced cooks. In fact, it is so easy, that it’s a great one to involve children.
- Nothing quite beats the aroma of a cake baking. It will draw people to the kitchen as they anticipate the pleasure that awaits them.
- One of the great advantages of this cake is the addition of sour cream, which keeps the texture moist, meaning you can make it a day ahead and it will still be delicious.one
Recipe Inspiration: I love making loaf cakes - they are so easy and delicious! After making my Blueberry Loaf Cake, I had to try a strawberry version.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Plain/all-purpose flour – this is a versatile flour, suitable for general use. It does not contain a raising agent. Use gluten-free if necessary.
- Caster/superfine sugar – a fine granulated sugar. It incorporates better into the batter, giving the cake a finer texture.
- Baking powder – this is the raising agent; it is not the same as baking soda.
- Sea salt – just a small amount enhances the flavours of the cake.
- Orange - we use freshly grated orange zest in the cake to add bright citrus flavour. We use freshly squeezed juice to make the glaze. Be sure to remove the zest before squeezing the juice.
- Strawberries – fresh sweet, juicy strawberries are the star of this strawberry bread.
- Unsalted butter – we use unsalted butter so that we can control the amount of salt in the cake. The amount of salt in salted butter varies enormously.
- Vanilla extract – for the best flavour, we prefer vanilla naturally extracted from the bean and not artificially flavoured.
- Eggs – we use large free-range eggs.
- Sour cream – we use full-fat sour cream to add moisture and a smooth texture to this loaf cake.
- Icing/powdered sugar – we mix with freshly squeezed orange juice to make a glaze for the cake.
Variations:
Orange zest and juice – if you prefer, you can use lemon zest in the cake and the juice to make the glaze.
Plain/all-purpose flour – use gluten-free if preferred, but ensure the gluten-free flour blend you use contains xanthan gum.
How To Make Strawberry Loaf Cake:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Combine the dry ingredients:
In a large bowl, combine the flour, sugar, baking powder, sea salt and orange zest and stir to combine.
Add the strawberries to the dry ingredients and toss until combined.
2 – Combine the wet ingredients:
In a smaller bowl, combine the melted butter, vanilla, eggs, and sour cream and whisk until the mixture is smooth.
3 – Combine your ingredients:
Add your wet ingredients to the dry and stir until just combined. The mixture will be very thick.
4 – Add your batter to the tin:
Add the batter to your prepared tin and smooth the top using an off-set spatula. Tap the tin a few times gently on the kitchen bench to remove any air bubbles.
Bake in your preheated oven. Allow the cake to cool before you prepare your glaze.
Prepare your glaze by combining the orange juice and icing/powdered sugar to a drizzling consistency.
Tips for Success, Storage and FAQs:
I have tested this recipe with a good quality 1 for 1 gluten-free flour, and it was very successful. Ensure the gluten-free flour blend you use contains xanthan gum.
To begin, use a piece of kitchen paper to thoroughly grease the base and sides of the tin. Butter is more effective than oil for this purpose as it adheres better to the baking paper, helping keep it in place. Then, cut a strip of baking paper to fit the base and go up the longer sides of the tin, with enough to have a small overhang, just enough for you to grip to lift the loaf from the tin. Leave an overhang of about 2 ½ cm (1 inch) on each side and trim the paper if necessary. Make sure the two small ends of the tin are greased with butter, so there is no risk of the loaf sticking. If you are unsure of your tin, cut two smaller pieces of baking paper to fit the ends and press them firmly to fit against the base paper.
You certainly can. The addition of sour cream in the cake will ensure it stays moist.
Store the cake in an airtight container in a cool, dry location for up to 3 days. If the weather is humid, or you want to keep the loaf longer, store in an airtight container in the fridge for 5 days. Return to room temperature to serve.
Yes, it freezes well. For convenience, I recommend that you cut it into thick slices and wrap it individually in cling wrap. Store in an airtight container for up to 3 months. This way you can remove a slice whenever it suits you. If you can’t wait for it to defrost, you can give it a short time in the microwave and serve it warm. Some cream would be a great addition to serve alongside!
Top Tip:
For the best result, have all your ingredients prepared before you start - we strongly recommend using a kitchen scale to weigh your ingredients. Have them all at cool room temperature as this helps the ingredients to amalgamate smoothly.
Don’t overmix your batter. After you add the wet ingredients to the dry, gently mix the batter until all the dry ingredients are combined and no flour is visible.
Serving Suggestions:
We like to serve the Strawberry Loaf Cake with a simple glaze as in the recipe, but you can give it a dusting of icing/powdered sugar if you prefer.
This simple quick bread is extremely versatile:
- Serve it for morning or afternoon tea, for brunch, take to potlucks, pack into a lunchbox, or enjoy as an after-school snack.
- Enjoy it as an easy dessert, served warm with our No-Churn Vanilla Ice Cream.
- It is also an ideal and very welcome edible gift for someone you care about.
This Strawberry Loaf Cake will be a great addition to your repertoire. It is one of the easiest cakes that you will ever make. Full of plump, juicy, fresh berries, complemented by the bright flavour of orange, this is a moist, tender cake that will be loved by family and friends.
Alex xx
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Strawberry Loaf Cake
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Strawberry Loaf:
- 250 g (1 & ⅔ cups) plain/all-purpose flour See Note 1
- 200 g (1 cup) caster/superfine sugar
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- 2 teaspoon orange zest - finely grated
- 320 g (11 oz) fresh strawberries – cut into 1 cm/ ½ inch pieces. This is the prepared weight after the strawberries have been hulled. See Note 2
- 120 g (½ cup) unsalted butter – melted and allowed to cool
- 1 teaspoon vanilla extract
- 2 large eggs – at room temperature
- 180 g (¾ cup) full-fat sour cream - at room temperature
For the Glaze:
- 90 g (⅔ cup) icing/powdered sugar – sifted if necessary
- 4-5 teaspoon freshly squeezed orange juice - until desired consistency is achieved
Instructions
- Preheat your oven to 180 degrees C (355 degrees F).
- Grease and line a 9 x 5 inch loaf tin – leave a little overhang of baking paper for easy removal.My tin has a depth of 2.5 inches.
- In a large bowl, combine the flour, sugar, baking powder, sea salt and orange zest and stir to combine.
- In a smaller bowl, combine the cooled melted butter, vanilla, eggs and sour cream and whisk until the mixture is smooth.
- Add the chopped strawberries to the dry ingredients, and gently mix until combined.
- Add your wet ingredients to the dry and stir until just combined. The mixture will be very thick.
- Add the cake batter to your prepared tin, and smooth out using an off-set spatula. Tap the tin a few times gently on the kitchen bench to get any air bubbles out.
- Bake in your preheated oven for 55-65 minutes – my cake took 55 minutes -until a skewer comes out cleanly.
- Cool for 15 minutes in the tin before gently removing to a cooling rack. I find it easier to slightly tilt the tin to the left over the rack and pull the paper as I gently ease the cake out.
- Allow the Strawberry Loaf to cool completely before adding the glaze.Make the glaze by combining the powdered/icing sugar with the orange juice until the desired consistency is achieved.Once the glaze has set, slice the cake into 8 pieces.
Notes
- Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
- Strawberries: we recommend using fresh strawberries for this recipe.
- Storage: should there happen to be any leftovers, store them at cool room temperature in an airtight container for up to 3 days. But if the climate is hot, store the container in the fridge.
- Freezing: wrap in cling wrap and then in foil or place in an airtight container for up to 3 months. You may find it more convenient to freeze and wrap individual slices. Make sure they are well wrapped to prevent freezer burn and bring to room temperature for serving.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Stacey says
Well done!! This is a perfect recipe and it is absolutely delicious. With such an abundance of fresh strawberries this time of year, it is a wonderful use of them. Delightful and easy to follow instructions with great tips. Thank you.
Alexandra Cook says
Thank you so much for the kind words, Stacey!
I am so happy you enjoyed the recipe so much 🙂
Alex xo
Angeline Prado says
Can you substitute full fat yogurt for the sour cream ?
Alexandra Cook says
Hello Angeline,
Although I haven't personally tried it, I have had readers use this substitution with success.
I hope to try it soon myself! Please let me know if you make it.
Alex xo
Jane says
Question -- Can frozen strawberries be substituted for fresh in this recipe?
Alexandra Cook says
Hello Jane,
Although I definitely prefer fresh for this recipe, frozen does work.
There are a few important things to consider though:
- the strawberries cannot be overly icy, how some frozen fruits can be if they have been in the freezer for too long etc. This will add too much moisture to the cake batter.
- use them from frozen, sit them on a paper towel as you chop them before adding them to the batter to remove any excess moisture.
- the cake will take about 5 minutes longer to cook. The cake will be a little softer in texture than with the fresh fruit, so don't try and cut it too thinly or it will fall apart.
Let me know if you give it a try! Alex xo
Noelle says
You are so talented!! This strawberry loaf cake recipe is incredible! The step by step photos and tips are super helpful. Thanks for the recipe!
Alexandra Cook says
Thank you for the kind words, Noelle.
I am so happy to hear this! Alex xo
Rebecca says
OMG this loaf cake is so scrumptious! I made it yesterday afternoon and enjoyed some warm for afternoon tea before I’d even made the icing and then had another piece after dinner. Yum!!
Alexandra Cook says
Hi Rebecca,
Thrilled to hear this! Thanks so much for giving our recipe a try, and so happy you enjoyed it 🙂
Alex xo
Brian says
It is fabulous and with strawberries, so plentiful at the moment a must try for all. Delicious recipe.
Alexandra Cook says
Thank you, Brian!
So happy you enjoyed this recipe 🙂
Alex xo