Strawberry Loaf Cake with Pink Glaze
This glazed strawberry loaf cake is soft, moist, and filled with fresh strawberries and white chocolate! It’s topped with a super pretty fresh strawberry glaze and even more strawberries, because you can never have too many right?

The combo of sweet strawberries, creamy white chocolate, and a moist vanilla loaf cake is truly a match made in heaven.

And that pink strawberry glaze? It ties everything together so perfectly, it almost looks like it came straight out of a fairytale.
This glazed strawberry loaf cake is probably one of my most favorite bakes of all time. I love how it turned out: the flavor, the texture, and of course, how gorgeous it looks!

So If you’ve got some strawberries sitting around and don’t feel like eating them plain, let this be your sign to turn them into this pretty and delicious glazed strawberry loaf cake.
Why You’ll Love this Glazed Strawberry Loaf Cake
- Comes together easily, no mixer needed!
- The loaf cake base is soft, moist, and fluffy!
- You can use fresh or frozen strawberries, or even other berries!
- Beautifully pink strawberry glaze made with real fruit!
- White chocolate adds creamy pockets of sweetness (Optional, but so dreamy when paired with berries)
- A cozy and pretty way to use up leftover strawberries!
Ingredients You’ll Need
Here are the ingredients you’ll need for this strawberry loaf cake:
- 2 eggs
- 150g granulated sugar (¾ cup)
- 50g brown sugar (¼ cup)
- 60g melted butter (¼ cup)
- 60g oil (¼ cup)
- 1 tsp vanilla extract
- 120g buttermilk (½ cup)
- 180g all-purpose flour (1½ cups)
- 2 tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- 150g sliced strawberries (about 1½ cups)
- 90g white chocolate chips or chunks (optional, about ½ cup)
And here’s what you need for the glaze:
- 2-3 fresh strawberries
- 1 tbsp milk
- 60g icing sugar (½ cup)
Useful tips to make this Strawberry Loaf Cake
- Pan size: You can bake this in an 8×4-inch loaf pan (like I did in the video), but do note it will take longer (about 65-75 minutes). For a quicker bake, opt for a 9×5-inch loaf pan, which usually bakes in 45-60 minutes.
- Prevent over-browning of the top: Remember to loosely cover your loaf with aluminum foil around the 25-30 minute mark. This keeps the top from browning too much while the inside finishes baking.
- Check for doneness carefully: Loaf cakes can be tricky as they’re thick, so always check for doneness by inserting a toothpick in the center, it should come out clean.
- Don’t overmix the batter: Mix the wet and dry ingredients until just combined. Overmixing can make your loaf dense instead of light and tender.
- Buttermilk Substitute: Mix 1.5 teaspoon of vinegar or lemon juice to your milk and let sit for 5 minutes and it’s ready to use as a buttermilk substitute.
- Toss the strawberries and chocolate in flour: Coat your strawberries and white chocolate chips in a little flour (about 1-2 tsp) before folding them into the batter. This helps keep them from sinking to the bottom.
- Cool completely before glazing: Be patient and let your loaf cool fully before pouring on the glaze. This helps the glaze set beautifully on top rather than melting right off.
Frequently Asked Questions (FAQs)
Can I skip the white chocolate? Ofcourse! The white chocolate is optional and the loaf will still be delicious without it! You can also swap it with dark chocolate or leave it out entirely for a more classic strawberry loaf.
How do I know when the loaf is done baking? Insert a toothpick into the center of the loaf. If it comes out clean, it’s done.
Can I use frozen strawberries instead of fresh ones? Yes! Frozen strawberries work well too. Just make sure to chop them while still frozen and mix them in a bit of flour before folding into the batter. Avoid thawing, as they can release too much moisture.
Can I swap the strawberries with a different fruit? Yes, you can! This loaf is quite versatile. Try using blueberries, raspberries, or blackberries. Chopped apples or peaches also work beautifully. Just make sure to toss the fruit in a bit of flour before folding into the batter to help prevent sinking.
How to store your Strawberry Loaf Cake
- Room Temperature: Store the loaf (without the glaze) in an airtight container at room temperature for up to 2 days.
- Refrigerator: If already glazed, store the loaf in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days. Let it come to room temperature before serving for the best texture and flavor.
- Freezer: You can also freeze the unglazed loaf. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw overnight in the fridge or at room temperature, then glaze before serving.

Glazed Strawberry Loaf Cake
Ingredients
- 2 pc eggs
- 150 g granulated sugar ¾ cup
- 50 g brown sugar ¼ cup
- 60 g melted butter ¼ cup
- 60 g oil ¼ cup
- 1 tsp vanilla extract
- 120 g buttermilk ½ cup
- 180 g all-purpose flour 1½ cups
- 2 tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- 150 g sliced strawberries about 1½ cups
- 90 g white chocolate chips or chunks optional, about ½ cup
Strawberry Glaze
- 2-3 fresh strawberries
- 1 tbsp milk
- 60 g icing sugar ½ cup
Instructions
- Preheat your oven to 350°F (180°C). Line a 9×5-inch (or 8×4-inch) loaf pan with parchment paper and lightly grease the sides.
- Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until well combined. Add in the melted butter, oil, vanilla extract, and the prepared buttermilk. Whisk until smooth.
- Prepare the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine wet and dry: Add the dry ingredients to the wet mixture. Stir gently until just combined—avoid overmixing to keep the loaf soft and tender.
- Fold in strawberries and chocolate: Lightly toss the sliced strawberries and white chocolate (if using) with a bit of flour. Fold them into the batter to evenly distribute.
- Bake the loaf: Pour the batter into your prepared loaf pan. Bake for 45–60 minutes (for 9×5-inch pan) or 65–75 minutes (for 8×4-inch pan), or until a toothpick inserted into the center comes out clean.
- Cool the loaf: Once baked, let the loaf cool in the pan for 10–15 minutes. Then transfer it to a wire rack to cool completely before glazing.
- Make the glaze: Mash the strawberries and strain them through a fine sieve to extract the juice. In a small bowl, mix the strawberry juice with icing sugar and milk until smooth. Adjust the consistency—add more milk if too thick, or more sugar if too runny.
- Glaze and decorate: Once the loaf is fully cooled, pour the strawberry glaze over the top. Add extra fresh strawberries for decoration if you’d like.