Strawberry Drizzle Loaf Cake with Fresh Berries

Strawberry Drizzle Loaf Cake with Fresh Berries is a soft, buttery pound cake infused with subtle vanilla and topped with a vibrant strawberry glaze and a generous handful of fresh berries. This easy yet elegant loaf is perfect for spring and summer gatherings, afternoon tea, or a beautiful brunch centerpiece. Moist, flavorful, and stunning to serve, it brings together the brightness of berries and the richness of classic loaf cake.

Why You’ll Love This Recipe

Moist, tender crumb with a subtle buttery flavor
Topped with a tangy-sweet strawberry glaze
Fresh berries add color, flavor, and natural sweetness
Easy to make with simple, wholesome ingredients
Beautiful presentation for brunches, baby showers, or holidays
Delicious on its own or served with whipped cream or yogurt
Can be made ahead and keeps well
Versatile—swap berries or make it gluten-free
Freezer-friendly for convenience
A show-stopping dessert with minimal effort

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the loaf cake:

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Vanilla extract
Whole milk or buttermilk

For the strawberry drizzle:

Fresh strawberries (pureed)
Powdered sugar
Lemon juice (optional, for brightness)

For topping:

Fresh berries (strawberries, blueberries, raspberries, etc.)
Optional: mint leaves or extra drizzle for garnish

directions

Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with milk, beginning and ending with flour. Mix just until combined—do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 4555 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the drizzle: puree strawberries and mix with powdered sugar and lemon juice until smooth and pourable.
Once the cake is completely cool, drizzle the strawberry glaze over the top.
Garnish with fresh berries and serve.

Servings and timing

Yield: 1 loaf (810 slices)
Prep Time: 15 minutes
Bake Time: 4555 minutes
Total Time: About 1 hour 10 minutes

Variations

Berry Mix-In: Gently fold chopped fresh strawberries into the batter before baking.
Lemon Twist: Add lemon zest to the batter for a citrusy complement to the strawberry drizzle.
Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
Dairy-Free: Use plant-based milk and butter substitutes.
Mini Loaves: Divide batter into mini loaf pans and reduce bake time to 2530 minutes.
Cream Cheese Glaze: Swap strawberry drizzle for a tangy cream cheese glaze.

storage/reheating

Store the loaf cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap the cooled cake (without berries) tightly and freeze for up to 2 months. Thaw overnight in the fridge and top with drizzle and berries before serving. To reheat a slice, microwave for 1015 seconds.

FAQs

Can I use frozen strawberries for the drizzle?

Yes, just thaw them first and drain any excess liquid before pureeing.

Can I use other berries in the topping?

Absolutely—blueberries, raspberries, or blackberries all work beautifully.

Why is my cake dry?

It may have been overbaked. Check doneness with a toothpick at 45 minutes to avoid drying out.

Can I double the recipe?

Yes, double the ingredients and bake in two loaf pans or a bundt pan (adjust bake time accordingly).

Do I need to strain the strawberry drizzle?

Straining is optional. For a smooth glaze, strain after blending; for a more rustic look, leave as is.

How thick should the glaze be?

It should be pourable but not runny—adjust with more powdered sugar or lemon juice as needed.

Can I make the cake ahead of time?

Yes, bake the cake a day ahead and add the drizzle and berries just before serving for best presentation.

Can I reduce the sugar?

You can slightly reduce sugar in the cake without affecting structure, but the glaze may need full sugar for consistency.

What’s the best way to serve this cake?

Slice and serve at room temperature with a fork, optionally topped with whipped cream or ice cream.

Can I make cupcakes with this batter?

Yes, divide into cupcake liners and bake at 350°F for 1822 minutes.

Conclusion

Strawberry Drizzle Loaf Cake with Fresh Berries is a simple yet elegant dessert that’s as pretty as it is delicious. With its soft, moist crumb and fruity topping, it’s a perfect treat for spring and summer or any occasion that calls for something sweet and special. Whether for brunch, dessert, or gifting, this loaf cake is a guaranteed crowd-pleaser.

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!

For the Loaf Cake:

For the Strawberry Drizzle:

To Garnish:

1. Preheat Oven & Prep Pan:

2. Make the Cake Batter:

In a large bowl, cream together butter and sugar until light and fluffy.
Beat in eggs one at a time, then add sour cream, milk, and vanilla. Mix until smooth.
In another bowl, whisk together flour, baking powder, salt, and lemon zest.
Add dry ingredients to wet ingredients and mix until just combined.
Gently fold in the diced strawberries.

3. Bake:

Pour batter into the prepared loaf pan and smooth the top.
Bake for 4555 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Make the Strawberry Drizzle:

In a small bowl, whisk together mashed strawberries and powdered sugar.
Add lemon juice or milk a little at a time until you get a pourable glaze consistency.

5. Drizzle and Garnish:

Once the cake is completely cool, spoon or drizzle the glaze over the top.
Garnish with fresh strawberry slices and optional berries or mint leaves.

Notes

You can substitute frozen strawberries (thawed and patted dry) if fresh aren’t available.
Add 1/2 cup white chocolate chips to the batter for an extra indulgent touch.
Store loaf covered at room temp for 2 days or refrigerate up to 5 days.