Strawberry Bread II

Strawberry Bread II

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"My oldest son got this recipe in home economics class in Jr. High years ago, and it is delicious."

Ingredients {{adjustedServings}} servings 230 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Lightly grease a 9 x 5 inch glass loaf pan, and line with greased waxed paper. Preheat oven to 350 degrees F (175 Degrees C).
  2. In a large bowl, cream together butter or margarine, sugar, and almond extract. Separate eggs, and beat in egg yolks one at a time until light and fluffy. Sift flour, baking powder and soda into creamed mixture, and mix thoroughly. Stir in 1/4 cup strawberry juice. Fold in strawberries.
  3. In another bowl, beat egg whites until stiff. Fold into strawberry batter. Turn batter into prepared pan. Lightly drop pan to pop any air bubbles.
  4. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool for 15 minutes in the pan, and then cool completely on a wire rack before slicing.
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Reviews 15

  1. 16 Ratings


This is really good. I used fresh strawberries and mashed about 1/2 pint in with the butter, then I added a 1/4 c orange juice. I used another pint of fresh berries instead of the frozen. My kids loved it and I'll make it again.


I chose to go with this particular recipe because of its simplicity, but I did make two minor changes. I put the whole egg in with the butter/sugar mix and I used 2 cups of freshly sliced and sugared strawberries....juice and all....and folded them into the other mix. Bake time for an 8x8 pan in my convection oven was 40 minutes. It was our first taste of strawberry bread and it was an instant hit. Unbelievable moist and absolutely delicious.


Very good! I chose to make this into muffins vs. bread. I also used fresh strawberries vs. frozen that I let sit in a little sugar in order to produce their own juice. I did find the batter to be a little on the thick side, so I added about 1/4 cup of milk. I also had some shredded coconut on hand so I threw that in for a little added flavor. I baked these in a Texas sized muffin tin and sprinkled the tops with some turbinado sugar for a little extra "crunch" before popping them in the oven. I baked them at 400 for about 23 minutes. Sweet and fruity!