fresh strawberry loaf cake

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Fresh strawberry loaf cake makes the best dessert for berry season! You’ll love this buttery vanilla loaf cake topped with swirls of fresh strawberry frosting.

Fresh Strawberry Loaf Cake

This delicious vanilla pound cake has the fluffiest texture and lightest crumb. Made with fresh strawberry puree, the naturally pink strawberry buttercream frosting adds the perfect finish to this easy loaf cake! For even more indulgence, serve slices of cake with vanilla ice cream and fresh strawberries.

Fresh Strawberry Loaf Cake

Tips for the perfect loaf cake:

Room temperature ingredients – Bring butter, egg, buttermilk, and yogurt to room temperature before baking. Buttermilk and yogurt ensure a moist and tender crumb to this cake.

Vanilla – For a rich vanilla flavor, use pure vanilla extract or vanilla bean paste in the cake. For the strawberry frosting, I recommend pure vanilla extract.

Bake – Bake this cake for 45 to 50 minutes, or until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. Cool in pan on a wire rack for 10 minutes, then carefully lift cake from pan and cool completely before adding the strawberry frosting.

Fresh Strawberry Puree – I love sweet spring strawberries in the frosting. To make the strawberry puree, pulse 1/2 cup fresh strawberries in a food processor for 1 minute, or until pureed.

Fresh Strawberry Frosting – Use 3 tablespoons of fresh strawberry puree in the frosting (or use strawberry preserves or strawberry jam), beating with butter, salt, vanilla, and powdered sugar until combined. Add heavy cream and beat the frosting on medium speed until light and airy. Use an offset spatula to swirl strawberry frosting over the cake. Chill for 20 minutes before slicing and serving. Enjoy!

Fresh Strawberry Loaf Cake

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Fresh Strawberry Loaf Cake

Fresh Strawberry Loaf Cake

  • Author: Laura | Tutti Dolci
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf cake, 12 slices
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Fresh strawberry loaf cake makes the best dessert for berry season! You’ll love this buttery vanilla loaf cake with swirls of fresh strawberry frosting.


Ingredients

Vanilla Loaf Cake

  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 2 tsp vanilla extract (or vanilla bean paste)
  • 1/4 cup plain fat-free yogurt, at room temperature
  • 2/3 cup low-fat buttermilk, at room temperature

Fresh Strawberry Frosting

  • 1/2 cup unsalted butter, at room temperature
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 2 1/4 cups powdered sugar
  • 3 Tbsp fresh strawberry puree
  • 1 Tbsp heavy cream

Instructions

  1. Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
  3. Pour batter into prepared pan and smooth top with an offset spatula; tap pan sharply to reduce air bubbles.
  4. Bake for 45 to 50 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully lift cake from pan and cool completely.
  5. For the frosting, beat butter and salt in a large mixer bowl on medium speed until combined. With the mixer on low speed, mix in vanilla. Add powdered sugar 1 cup at a time, scraping down the bowl as needed. Mix in fresh strawberry puree on low speed until combined. Mix in heavy cream on low speed until combined, then beat on medium speed for 1-2 minutes, until light and airy.
  6. Dollop frosting over cooled cake and swirl with an offset spatula. Chill cake for 20 minutes in the refrigerator before slicing. If desired, serve cake topped with fresh strawberries.

Notes

Frosting can also be made with strawberry preserves or jam instead of fresh strawberry puree.

Keywords: Strawberry, Strawberry Frosting, Vanilla Pound Cake, Pound Cake

More easy strawberry recipes to try:

Fresh Strawberry Sheet Cake
Brown Butter Strawberry Crumb Bars
Strawberry Rhubarb Cheesecake Bars
Strawberry Cream Scones

15 comments
  1. Could you use strawberry yogurt instead of the plain yogurt in the cake, or would that be too much strawberry? Thank you!

    1. Hi Janet! I prefer plain yogurt to really let the vanilla flavor of the cake shine through. Serving the cake with extra strawberries is delicious and highly recommended. 🙂

  2. Would it work to add chopped strawberries to the cake batter, if they were tossed in a bit flour first? This looks amazing!

    1. Hi Tamara! I tried this cake with strawberries in the batter (tossed in flour first) and they all sunk to the bottom. I also tried a jam swirl, and this particular cake is just too delicate. So I suggest making the recipe as written, and serving with plenty of fresh strawberries on the side. 🙂

  3. Hi there! I tried the icing on here twice and it split both times – do you have any clue what I could be doing wrong? It tastes delicious though! Love your recipes!

    1. Hi Emily! It’s usually a temperature issue, so be sure that the butter, strawberry puree, and heavy cream are all at room temperature. The frosting could also be undermixed, so be sure the powdered sugar is fully incorporated before adding the strawberry puree. Mix in the strawberry puree until fully incorporated, followed by the heavy cream. Once the heavy cream is mixed in, increase the speed and beat another 2 minutes or until light and airy. Hope that helps! 🙂

  4. quick question – I made this last weekend and my son loved it-only thing is the frosting curdled when I added the heavy cream -and I know the cream was still very fresh – any thoughts – as I am going to make this again tomorrow.
    Thanks so much.
    LInda

    1. Hi Linda! It’s usually a temperature issue, so I would let the heavy cream come to room temperature, and slowly stream in to the mixer when adding to the frosting. The frosting could also be undermixed, so be sure the powdered sugar is fully incorporated before adding the strawberry puree. Mix in the strawberry puree until fully incorporated, followed by the heavy cream. Once the heavy cream is mixed in, increase the speed and beat another 2 minutes or until light and airy. Hope that helps! 🙂

  5. I never comment on recipes because I make so many allergen substitutions I feel like I’m ruining the recipe and not giving the creators enough credit. But this, this was outstanding. By far one of the best baked goods, if not the best, I’ve made from an online recipe. I used King Arthur’s gluten free mix, earth balance vegan bars, oat milk and apple cider vinegar for buttermilk & sheep’s yogurt. This wasn’t “good for gluten & dairy free”. This is just an absolutely wonderful recipe, thank you so much for your blog!

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