Description
This Strawberry Drizzle Loaf Cake is moist, buttery, and full of fresh strawberry flavor. Topped with a sweet strawberry glaze and garnished with fresh berries, it’s the perfect cake for spring and summer gatherings, tea parties, or an everyday treat that looks as good as it tastes!
Ingredients
For the Loaf Cake:
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1/3 cup sour cream or Greek yogurt
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1/4 cup milk
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup diced fresh strawberries (plus more for garnish)
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Zest of 1 lemon (optional, for brightness)
For the Strawberry Drizzle:
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1/3 cup fresh strawberries, finely mashed
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1 cup powdered sugar
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1-2 tbsp lemon juice or milk (to thin)
To Garnish:
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Fresh strawberries, sliced
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Optional: blueberries, raspberries, or mint leaves
Instructions
1. Preheat Oven & Prep Pan:
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Preheat oven to 350°F (175°C).
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Grease and line a 9×5-inch loaf pan with parchment paper.
2. Make the Cake Batter:
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In a large bowl, cream together butter and sugar until light and fluffy.
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Beat in eggs one at a time, then add sour cream, milk, and vanilla. Mix until smooth.
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In another bowl, whisk together flour, baking powder, salt, and lemon zest.
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Add dry ingredients to wet ingredients and mix until just combined.
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Gently fold in the diced strawberries.
3. Bake:
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Pour batter into the prepared loaf pan and smooth the top.
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Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Strawberry Drizzle:
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In a small bowl, whisk together mashed strawberries and powdered sugar.
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Add lemon juice or milk a little at a time until you get a pourable glaze consistency.
5. Drizzle and Garnish:
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Once the cake is completely cool, spoon or drizzle the glaze over the top.
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Garnish with fresh strawberry slices and optional berries or mint leaves.
Notes
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You can substitute frozen strawberries (thawed and patted dry) if fresh aren’t available.
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Add 1/2 cup white chocolate chips to the batter for an extra indulgent touch.
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Store loaf covered at room temp for 2 days or refrigerate up to 5 days.