Easy Strawberry Loaf Cake Recipe

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Take advantage of strawberry season and make this delicious and easy strawberry loaf cake! It’s fluffy, moist, and chock-full of fresh strawberries.

This fresh strawberry loaf cake recipe is full of sweet, fresh strawberries. You will love how easy it is to make this cake, you only need 6 ingredients a large bowl and a wire whisk. Is a good exemple that you can make a delicious and easy cake with just a few ingredients in no time!
This delicious recipe doesn't need fancy ingredients to be moist and fluffy. You can make this cake with simple ingredients and stop your strawberry cravings with this easy recipe! Make this cake for a family breakfast or afternoon snack! Everyone will want a second slice of this delicious cake.
Do you want more easy loaf cake recipes? Try our Easy triple berry loaf cake recipe, Chocolate lemon marble loaf cake recipe, Berry yogurt loaf cake recipe or Easy chocolate loaf cake recipe.

For best results, watch the step-by-step recipe video.

Ingredients
How to make (step-by-step with photos)
Tips
Recipe FAQs
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Recipe video
Easy strawberry loaf cake
Nutrition facts

INGREDIENTS FOR STRAWBERRY LOAF CAKE

Here you'll find all the ingredients needed to make this recipe:

Dry ingredients:

All-purpose flour - Gives consistency and is the base of the cake batter.
Dark brown sugar - To sweeten and flavor.
Lemon zest - Adds a very nice fresh flavor.
Baking powder - Rising agent.

Wet ingredients:

Strawberries - Strawberries cut into quarters. Adds a delicious strawberry flavor to the cake.
Eggs - Makes the cake more soft and fluffy.

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE STRAWBERRY LOAF CAKE

Step 1: Wash the strawberries and remove the stem. Cut the strawberries into quarters and set aside.

Step 2: Preheat the oven to 180ºC (350ºF). Grease a loaf tin with with butter and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).

Step 3: In a large bowl, whisk the flour and the baking powder. Add the brown sugar, eggs, lemon zest and whisk until obtain a quite creamy mixture. Add the strawberries and fold with a spatula.

Step 4: Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom and sides of the bowl.

Step 5: Pour the batter into the prepared tin and bake for about 40 to 45 minutes (the time depends on the oven).

Step 6: When the cake is done, remove it from the oven and allow to cool for 30 minutes.

Step 7: Remove from the tin and place the cake onto a wire rack or a rectangular serving platter. Allow to cool completely and serve.

RECIPE TIPS

1. You can grease the loaf pan with nonstick spray and line with parchment paper.

2. Some tips to make a cake rise:
- Add leavening agents like baking powder and baking soda to the cake.
- Ensure that ingredients like eggs and dairy are at room temperature.
- Preheat the oven and avoid opening the oven while the cake is cooking. Opening the oven door frequently while baking can cause fluctuations in temperature, affecting the cake's rise.
- Choosing the correct pan size is also important.

3. Some tips to prevent the cake from sinking:
- If the cake is taken out of the oven before it is fully cooked in the center, it can collapse as it cools. Use a toothpick to test whether the cake is cooked, it should come out clean when inserted into the center of the cake.
- Do not open the oven door while the cake is cooking, sudden temperature changes can also affect the cake’s structure, leading to the cake sinking.
- Always make sure to preheat the oven before placing the cake in the oven.

FREQUENTLY ASKED QUESTIONS

Why is my cake too moist?

1. One of the reasons could be that the cake was not baked properly for long enough. Ensure that you follow the baking time, but remember that the time depends on the oven. Always check with a toothpick if the cake is cooked correctly (If the toothpick comes out clean with no batter sticking to it, the cake is done. If there are still some wet crumbs or batter stuck to the toothpick, leave the cake in the oven for a few more minutes.)
2. The second reason could be excessive mixing. Overmixing the batter can result in the development of too much gluten, resulting in a moist cake. When you overmix the batter, the gluten in the flour gets overworked, leading to a dense texture.

How long does it take to bake a cake?

The baking time for a cake can vary significantly based on several factors, such as the type of cake, oven, recipe or pan size.
Most cakes can take anywhere from 25 to 60 minutes to bake at 180ºC (350ºF). However, some recipes may require higher or lower temperatures.
Always preheat your oven and don't forget to check if your cake is done using methods such as the toothpick test or gently pressing the cake's center to ensure it's fully baked.

How do you store this cake?

Allow the cake to cool completely before storing. Wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out.
Place the wrapped cake in an airtight container or in a plastic bag (You can also cut the cake into slices and store individually).
Never store the cake at room temperature for more than 2 to 3 days. Beyond this time frame, it might start losing its taste and quality.

Can I replace strawberries with fresh berries?

Yes you can! Using fresh berries can add a different but equally tasty flavor to your cake. Keep in mind that you have to make some adjustments to the sugar quantity or add a little more or less flour to the batter.

RECIPE VIDEO:

Easy Strawberry Loaf Cake

Take advantage of strawberry season and make this delicious and easy strawberry loaf cake! It’s fluffy, moist, and chock-full of fresh strawberries.

5.00 from 2 reviews

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Category:Breakfast, Cakes, Desserts, Recipes, Videos

Cuisine: Portuguese

Difficulty: Easy

Servings: 12 slices

Prep Time:20 m

Cook Time:40 m

Total Time:60 m

Ingredients

350 grams (12 1/3 ounces) strawberries
200 grams (1 1/2 cups) all-purpose flour
150 grams (about 1 cup) dark brown sugar (if you don't have dark brown sugar you can replace it with light brown sugar or granulated sugar)
4 medium eggs
Zest of one lemon
1 teaspoon baking powder

Directions

Wash the strawberries and remove the stem. Cut the strawberries into quarters and set aside.
Preheat the oven to 180ºC (350ºF). Grease a 9 x 5-inch loaf pan with with butter and dust the inside of the pan with a little flour (hold and rotate the pan so that the flour coats all surfaces).
In a large bowl, whisk the flour and the baking powder. Add the brown sugar, eggs, lemon zest and whisk until obtain a quite creamy mixture. Add the strawberries and fold with a spatula.
Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom and sides of the bowl.
Pour the batter into the prepared tin and bake until a toothpick inserted in the center of the cake comes out clean, about 40 to 45 minutes (the time depends on the oven).
When the cake is done, remove it from the oven and allow to cool for 30 minutes.
Remove from the tin and place the cake onto a wire rack or a rectangular serving platter. Allow to cool completely and serve.