This Strawberry Lemonade Bread is soft, moist, and packed with fresh strawberry and lemon flavor. Made with juicy strawberries, lemon zest, Greek yogurt, and a simple lemon glaze, it’s the kind of dessert recipe that feels right at home at a summer brunch, afternoon coffee break, or dessert table.

An Easy Strawberry Bread That Tastes Like Summer

If you’re looking for a simple loaf cake that’s bright, fresh, and easy to make, this Strawberry Lemonade Bread deserves a spot on your baking list.

The combination of sweet strawberries and tangy lemon gives it that classic strawberry lemonade flavor everyone recognizes and loves, in this pink lemonade cake, too!

 

It’s pretty enough for a baby shower or brunch table but easy enough to bake on a random Tuesday when you have strawberries that need to be used up.

One of my favorite things about this recipe is that it tastes homemade in the best possible way. No complicated techniques, no fancy ingredients, just a simple loaf packed with fresh flavor.

I already have a classic Strawberry Bread recipe on the site, but this version has a completely different flavor profile. The addition of fresh lemon zest, lemon juice, and a sweet lemon glaze gives it that bright strawberry lemonade flavor that’s perfect for spring and summer.

Frequently Asked Questions

Ingredients

For the bread:

• 1¾ cups all-purpose flour, divided
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Zest of 1 lemon
• ¾ cup granulated sugar
• ½ cup neutral oil, such as vegetable or avocado oil
• 2 large eggs
• 2 tablespoons fresh lemon juice
• ½ cup Greek yogurt
• 1 teaspoon vanilla extract
• ¼ cup milk
• 1¼ cups chopped strawberries
• ¼ cup sliced strawberries for topping

For the glaze:

• 1 cup powdered sugar
• Remaining fresh lemon juice from the lemon (about 1 to 2 tablespoons)

Instructions

• Preheat your oven to 350°F. Line a loaf pan with parchment paper and lightly coat it with baking spray. Set aside.
• In a medium bowl, whisk together 1½ cups of the flour, the baking powder, baking soda, and salt.

• In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until the mixture feels sandy and fragrant. This helps release the lemon oils and adds more flavor to the bread.

• Add the oil and stir until combined.
• Add the eggs one at a time, mixing after each addition.
• Stir in 2 tablespoons lemon juice and the vanilla extract.
• Add the Greek yogurt and mix until smooth. Stir in the milk.

• In a small bowl, toss the chopped strawberries with the remaining ¼ cup flour.
• Add the dry ingredients to the wet ingredients and stir just until combined.
• Fold in the flour-coated strawberries.

• Transfer the batter to the prepared loaf pan and spread evenly. Top with the sliced strawberries.

• Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the bread to cool in the pan for 10 to 15 minutes before transferring to a wire rack.

• To make the glaze, whisk together the powdered sugar and remaining lemon juice until smooth.
• Drizzle the glaze over the cooled bread before slicing and serving.

Tips for the Best Strawberry Lemonade Bread

• Rub the lemon zest into the sugar before mixing. This simple step creates a stronger lemon flavor throughout the loaf.
• Don’t overmix the batter. Stir only until the flour disappears to keep the bread soft and tender.
• Use ripe but firm strawberries for the best texture.
• If the top begins browning too quickly, loosely tent the loaf with foil during the final portion of baking.

Storage

Store covered at room temperature for up to 3 days.

For longer storage, refrigerate in an airtight container for up to 5 days and bring to room temperature before serving.

To freeze, wrap the loaf tightly and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.

More Recipes You’ll Love

• Strawberry Texas Sheet Cake
• Strawberry Shortcake Sheet Cake
• Sweet Strawberry Rolls
• Strawberry Earthquake Cake

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