Name: Strawberry Quick Bread Recipe with Homemade Whipped Cream
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Ingredients: 2 Cups Flour ((all-purpose flour)); 1 1/4 Cups Light Brown Sugar ((packed cup)); 1 Teaspoon Baking Powder; 1/2 Teaspoon Baking Soda; 1/2 Teaspoon Salt; 8 Tablespoons Unsalted Butter ((softened)); 2 Eggs ((large)); 2 Teaspoons Vanilla Extract; 3/4 Cup Milk; 1 Cup Strawberries ((fresh or frozen strawberries)); 1 Cup Heavy Whipping Cream; 2 Tablespoons White Granulated Sugar; 1/2 Teaspoon Vanilla Extract; 1/4 Cup Strawberry Slices ((fresh strawberries))

This strawberry quick bread recipe creates a sweet muffin-like “quick bread” stuffed with strawberries and topped with homemade whipped cream. We have included all of the steps necessary to make this easy strawberry bread and how to make delicious whipped cream at home. Your family will love this easy strawberry bread as a dessert or snack. It looks great… and tastes fantastic!!

Strawberry Quick Bread with Homemade Whipped Cream & Sliced Strawberries on Top

Please be aware that this is an oven-baked strawberry bread recipe. This easy strawberry bread is not made with a bread machine. You will find a printable and “pin-able” recipe at the bottom of this page. If you liked this quick bread recipe, we hope you will leave a comment below and give us a 5 star rating.

Ingredients – Strawberry Quick Bread Recipe

2 Cups – Flour (all-purpose flour) – 240 grams
1 1/4 Cups – Light Brown Sugar (packed cup) – 270 grams
1 Teaspoon – Baking Powder – 5 milliliters
1/2 Teaspoon – Baking Soda – 2.5 milliliters
1/2 Teaspoon – Salt – 2.5 milliliters
8 Tablespoons – Unsalted Butter (softened) – 115 grams
2 – Large Eggs
2 Teaspoons – Vanilla Extract – 10 milliliters
3/4 Cup – Milk – 175 milliliters
1 Cup – Strawberries (fresh or frozen strawberries) – 170 grams

Ingredients – Whipped Cream & Strawberry Topping

1 Cup – Heavy Whipping Cream – 240 milliliters
2 Tablespoons – White Granulated Sugar – 25 grams
1/2 Teaspoon – Vanilla Extract – 2.5 milliliters
1/4 Cup – Strawberry Slices (fresh strawberries) – 40 grams

Servings – Roughly 12 slices

Equipment – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven. If you are missing anything, please visit Bread Dad’s baking tools section.

Key Ingredient – Diced Strawberries

Instructions – Strawberry Quick Bread Recipe

Preheat oven to 325 degrees F.
Grease bread pan, line the bread pan with baking parchment paper or use a good nonstick bread pan in order to prevent the strawberry bread from sticking to the bread pan during the baking process.
Stir dry ingredients (flour, sugar, baking soda, baking powder & salt) together in a large mixing bowl.
Soften butter in a microwave.
Lightly beat eggs.
Mix the butter, eggs, milk & vanilla extract together in separate mixing bowl.
After mixing the wet ingredients, add them into the large mixing bowl with the dry ingredients. Stir by hand or with an electric hand mixer until the batter is fully mixed. FYI – An electric hand mixer helps to prevent any small white “lumps” (unmixed flour lumps) from potentially appearing in your finished strawberry bread.
Pour 1/3 of the batter (without any strawberries) into the bread pan.
Optional – Sprinkle 1 teaspoon of white granulated sugar on top of this layer of batter in the bread pan. FYI – This layer of plain batter and sugar topping helps to limit strawberries from sinking to the bottom of the batter during the baking process.
Add the diced strawberries to the remaining batter (but set aside 1/4 cup of strawberries to press later into top of the batter – see details below). Stir diced strawberries into the batter. Make sure the strawberries are evenly spread throughout the batter.
Pour this remaining batter (with strawberries) into the bread pan on top of the plain batter layer. Try not to disturb the plain layer too much as you pour in the strawberry batter (as you want to keep this bottom layer intact as much as possible).
Smooth out the top of the batter within the bread pan with a soft spatula.
Gently press 1/4 cup of strawberries into the top of the batter before you place the bread pan in the oven. This helps to make sure that you have strawberries spread throughout the finished strawberry bread.
Place the bread pan in the oven and bake at 325 F for 65-70 minutes. Use oven mitts.
Take the bread pan out of oven and let the strawberry bread cool down in the bread pan for 10 minutes. Do not remove the strawberry bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
After 10 minutes, remove the strawberry bread from the bread pan. Use oven mitts. Place the strawberry bread on a wire cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the strawberry bread and the bread pan walls if the strawberry bread is stuck in the pan.
Optional – Add homemade whipped cream topping (see instructions below) after the strawberry bread has completely cooled.

Strawberry “Quick Bread” is Stuffed with Delicious Strawberries

Instructions – How To Make Homemade Whipped Cream & Strawberry Topping

Unplug your electric stand mixer. FYI – You can also use an electric hand mixer if it has a whisk attachment.
Remove the mixing bowl from the stand mixer.
Add the heavy whipping cream, sugar and vanilla extract to the mixing bowl.
Return the mixing bowl with ingredients to the stand mixer.
Add whisk attachment to the stand mixer and then lower whisk attachment into the mixing bowl.
Plug in stand mixer.
Turn on stand mixer. Whisk ingredients at medium speed for 3-5 minutes.
The whipped cream should be finished when you start to see cream “waves” standing up by themselves during the mixing process. FYI – The whisking process turns the initial liquid into a whipped cream. However, don’t overmix or it will turn out more like butter than whipped cream.
When done, unplug the stand mixer & remove the mixing bowl.
With a soft spatula, spread the whipped cream on top of the strawberry bread.
Slice up 2 or 3 fresh strawberries and place the slices on top of the whipped cream topping.

If you liked this recipe, please leave a comment below & give us a 5 star rating. It is ALWAYS great to hear from someone who has enjoyed our recipes!

Tips – Strawberry Quick Bread Recipe

The tips below are designed to help quick bread “novices” and/or people with limited baking experience.
For the best tasting strawberry quick bread, you need to use RIPE strawberries. Look for strawberries that are fully red from the top of the berry to bottom (and do not have partially white/yellow/green tops). If the berries are not fully red, they are not ripe and the taste will be semi-bland. Of course, you should not use any strawberries that are starting to go bad, look shriveled, have mold, etc.
A problem with many strawberry breads is that the fruit will sink to the bottom of the bread during the baking process. Some people like to coat their strawberries in flour so they “float”. However, this flour method doesn’t seem to work for me (and many other people). I prefer layering… I place a plain (non-strawberry) layer of batter on the bottom of the bread pan (with a sugar layer on top of this plain batter) and then add the rest of the batter (after mixing the strawberries into this remaining batter).
You can make a delicious strawberry bread with fresh or frozen strawberries! However, for a more attractive top, I would suggest using fresh strawberry slices to place on top of the whipped cream. Frozen strawberries are best when used inside the strawberry bread (and not on the outside).
Since strawberries seem to go bad quickly (even if they are kept in the refrigerator), I like to keep a bag of frozen strawberries on hand for “emergencies” (or impulse baking)!
Strawberry bread with frozen strawberries is just as delicious as a strawberry quick bread made with fresh strawberries. Frozen strawberries are a convenient substitute if you don’t have any fresh strawberries. The main drawback to frozen strawberries is appearance… as they don’t look as good as fresh strawberries. They are best used inside the quick bread and not on the exterior of the strawberry bread.
If you use frozen strawberries for this strawberry bread recipe, you should not thaw out them out. Just cut the frozen strawberries into small chunks and follow the instructions in our recipe. Make sure not to add any “extra” ice that might be clinging to the frozen strawberries because this could add too much moisture and lead to a soggy dessert.
Don’t use add more strawberries to the interior batter (than called for in the recipe) because the strawberry bread will be more fragile & more likely to break. More strawberries reduce the “structural integrity” of the quick bread because there is less internal “bread” (relative to the strawberries) holding things together.
The safest way to reduce the potential breakage of fruit-filled quick breads is to use baking parchment paper. It is very useful when lifting the quick bread out of the bread pan. If you need more information on baking parchment paper, please see our instructional videos page because it has videos focused on how to use baking parchment paper.

You can make your own whipped cream or use something like Cool Whip. I prefer to make my own homemade whipped cream because it is easy to do (you only need 3 ingredients & a mixer) and it is cheaper. However, a store bought topping can be convenient if you have it on hand.
In my opinion, light and fluffy whipped cream goes much better with the natural flavor of strawberries than the heavier texture & artificial flavor of many manufactured cake frostings (i.e. vanilla frosting).
If you don’t have any fresh strawberries to add to the whipped cream topping, you can use sliced bananas, sliced kiwis, blueberries, raspberries, etc. Add different fruit on top to make your strawberry bread even better or more unique.
Strawberry bread is also a great summer time dessert. For example, for a July 4th celebration, you can turn a strawberry quick bread into an American “flag cake” with blueberry “stars” and strawberry “stripes” on top of the whipped cream.
Don’t overwhip the cream or it will turn into something more like butter (versus airier whipped cream).
Heavy whipping cream is usually located in the dairy section of your local supermarket. It is a liquid that you will turn into cream by “whipping” it. Heavy whipping cream usually comes in a small carton (in the United States).
Homemade whipped cream from heavy whipping cream will last longer (on the top of a dessert) and is more stable than whipped cream from a can. It also tastes fresher than canned whipped cream.
Homemade whipped cream is also a nice way to hide a baking accident (such as denting the top of a dessert or creating “ugly” looking top)!!!
For best results, spread the whipped cream on the strawberry bread after the strawberry bread has completely cooled (or the whipped cream might melt/run due to the hot quick bread).

Similar to banana bread, strawberry bread is a type of “quick bread”. As you probably know, quick breads are baked goods that do not use slow rising bread yeast. Instead, they usually use faster rising baking soda and/or baking powder as leavening agents. When combined with a decent amount of sugar & butter/oil, this often results in a muffin or cake-like bread and not a sandwich-type bread.
This doesn’t happen often but if the top of the strawberry bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a toothpick or long wooden skewer into the top of the bread and see if any batter sticks to the toothpick/skewer. If batter is sticking to the toothpick/skewer then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 3 or 4 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 3 or 4 minutes, remove the bread pan and test the strawberry bread again with a tooth pick/skewer.
If you have a problem with a recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your quick bread.
My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
Always wear oven mitts/gloves when dealing with bread pans & a hot oven.
For more easy quick bread ideas (i.e. banana bread, cranberry bread or pumpkin bread), please visit Bread Dad’s main Quick Bread Recipes section.

If you liked this recipe, please leave a comment below & give us a 5 star rating. It is ALWAYS great to hear from someone who has enjoyed our recipes!

Reference Sources

Wikipedia, Quick Bread, https://en.wikipedia.org/wiki/Quick_bread
Wikipedia, Strawberry, https://en.wikipedia.org/wiki/Strawberry
Wikipedia, Whipped Cream, https://en.wikipedia.org/wiki/Whipped_cream

Print Recipe Pin Recipe

5 from 6 votes

Strawberry Quick Bread Recipe with Homemade Whipped Cream

This strawberry quick bread recipe creates a sweet muffin-like "quick bread" stuffed with strawberries and topped with homemade whipped cream. We have included all of the steps necessary to make this easy strawberry bread and how to make delicious whipped cream at home. Visit Bread Dad (BreadDad.com) for more easy "quick bread" recipes.

Prep Time20 mins

Cook Time1 hr 5 mins

Total Time1 hr 25 mins

Course: Dessert, Dinner, Lunch, Snack

Cuisine: American

Keyword: easy strawberry bread, easy strawberry bread recipe, strawberry bread, strawberry bread recipe, strawberry bread with fresh strawberries, strawberry bread with frozen strawberries

Servings: Slices

Calories: 335kcal

Author: Bread Dad

Ingredients

Ingredients - Strawberry Quick Bread Recipe

2 Cups Flour (all-purpose flour)
1 1/4 Cups Light Brown Sugar (packed cup)
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
8 Tablespoons Unsalted Butter (softened)
2 Eggs (large)
2 Teaspoons Vanilla Extract
3/4 Cup Milk
1 Cup Strawberries (fresh or frozen strawberries)

Ingredients - Whipped Cream & Strawberry Topping

1 Cup Heavy Whipping Cream
2 Tablespoons White Granulated Sugar
1/2 Teaspoon Vanilla Extract
1/4 Cup Strawberry Slices (fresh strawberries)

Instructions

Instructions – Strawberry Quick Bread Recipe

Preheat oven to 325 degrees F.
Grease bread pan, line the bread pan with baking parchment paper or use a good nonstick bread pan in order to prevent the strawberry bread from sticking to the bread pan during the baking process.
Stir dry ingredients (flour, sugar, baking soda, baking powder & salt) together in a large mixing bowl.
Soften butter in a microwave.
Lightly beat eggs.
Mix the butter, eggs, milk & vanilla extract together in separate mixing bowl.
After mixing the wet ingredients, add them into the large mixing bowl with the dry ingredients. Stir by hand or with an electric hand mixer until the batter is fully mixed. FYI - An electric hand mixer helps to prevent any small white "lumps" (unmixed flour lumps) from potentially appearing in your finished strawberry bread.
Pour 1/3 of the batter (without any strawberries) into the bread pan.
Optional - Sprinkle 1 teaspoon of white granulated sugar on top of this layer of batter in the bread pan. FYI - This layer of plain batter and sugar topping helps to limit strawberries from sinking to the bottom of the batter during the baking process.
Add the diced strawberries to the remaining batter (but set aside 1/4 cup of strawberries to press later into top of the batter - see details below). Stir diced strawberries into the batter. Make sure the strawberries are evenly spread throughout the batter.
Pour this remaining batter (with strawberries) into the bread pan on top of the plain batter layer. Try not to disturb the plain layer too much as you pour in the strawberry batter (as you want to keep this bottom layer intact as much as possible).
Smooth out the top of the batter within the bread pan with a soft spatula.
Gently press 1/4 cup of strawberries into the top of the batter before you place the bread pan in the oven. This helps to make sure that you have strawberries spread throughout the finished strawberry bread.
Place the bread pan in the oven and bake at 325 F for 65-70 minutes. Use oven mitts.
Take the bread pan out of oven and let the strawberry bread cool down in the bread pan for 10 minutes. Do not remove the strawberry bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
After 10 minutes, remove the strawberry bread from the bread pan. Use oven mitts. Place the strawberry bread on a wire cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the strawberry bread and the bread pan walls if the strawberry bread is stuck in the pan.
Optional - Add homemade whipped cream topping (see instructions below) after the strawberry bread has completely cooled.

Instructions - How To Make Homemade Whipped Cream & Strawberry Topping

Unplug your electric stand mixer. FYI - You can also use an electric hand mixer if it has a whisk attachment.
Remove the mixing bowl from the stand mixer.
Add the heavy whipping cream, sugar and vanilla extract to the mixing bowl.
Return the mixing bowl with ingredients to the stand mixer.
Add whisk attachment to the stand mixer and then lower whisk attachment into the mixing bowl.
Plug in stand mixer.
Turn on stand mixer. Whisk ingredients at medium speed for 3-5 minutes.
The whipped cream should be finished when you start to see cream "waves" standing up by themselves during the mixing process. FYI - The whisking process turns the initial liquid into a whipped cream. However, don't overmix or it will turn out more like butter than whipped cream.
When done, unplug the stand mixer & remove the mixing bowl.
With a soft spatula, spread the whipped cream on top of the strawberry bread.
Slice up 2 or 3 fresh strawberries and place the slices on top of the whipped cream topping.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. For more information, please read our legal disclaimer.

The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition

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