Strawberry Cream Loaf Cake with Pink Glaze is a soft, tender cake bursting with fresh strawberry flavor and finished with a beautiful blush-pink glaze. Moist, lightly sweet, and incredibly pretty, this loaf cake is perfect for spring gatherings, brunch, afternoon coffee, or a simple homemade dessert.
Made with real strawberries and cream, this cake delivers a bakery-style texture while staying easy enough for everyday baking. Each slice is delicate, flavorful, and irresistibly charming.
Why You’ll Love This Recipe
- Soft & Moist – Creamy batter keeps the loaf tender
- Fresh Strawberry Flavor – Real strawberries, not artificial
- Beautiful Pink Glaze – Simple but eye-catching finish
- Easy to Make – No complicated steps
- Perfect for Any Occasion – Brunch, dessert, or gifting
- Customizable – Works with other berries too
Preparation and Cooking Time
Prep Time: 15 minutes
Cook Time: 50 minutes
Cooling & Glazing: 20 minutes
Total Time: 1 hour 25 minutes
Ingredients
For the Strawberry Cream Loaf Cake
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- ¾ cup fresh strawberries, finely chopped
For the Pink Glaze
- 1 cup powdered sugar
- 2–3 tbsp strawberry puree or milk
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Prepare the Batter:
Preheat oven to 350°F (175°C).
Grease and line a loaf pan with parchment paper.
Whisk flour, baking powder, and salt in a bowl.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, then mix in sour cream and vanilla.
Gradually fold in dry ingredients.
Gently fold in chopped strawberries.
2. Bake the Cake:
Pour batter into prepared loaf pan.
Bake for 45–50 minutes, until a toothpick inserted comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Pink Glaze:
Whisk powdered sugar with strawberry puree (or milk) and vanilla until smooth and pourable.
4. Glaze & Serve:
Drizzle glaze over cooled loaf.
Let set 10–15 minutes before slicing.
How to Serve
Plating Tips:
Slice and serve with fresh strawberries or whipped cream.
Side Pairings:
- Coffee or tea
- Fresh fruit
- Vanilla yogurt
Leftover Uses:
- Toast slices lightly for breakfast
- Serve with ice cream
- Turn into strawberry cake trifle
Beverage Pairing:
- Iced tea
- Strawberry lemonade
- Light rosé
Additional Tips
- Pat strawberries dry to prevent excess moisture
- Dice berries finely for even distribution
- Let cake cool fully before glazing
- Add lemon zest for brightness
Variations
- Lemon Strawberry Loaf: Add lemon zest to batter
- Berry Mix: Use raspberries or blueberries
- Cream Cheese Glaze: Swap glaze for cream cheese icing
- Mini Loaves: Perfect for gifting
Storage & Freezing
Refrigerate: Up to 4 days
Freeze: Up to 2 months (unglazed)
Reheat: Serve room temperature or lightly warmed
Special Equipment
- Loaf pan
- Hand or stand mixer
- Mixing bowls
- Wire cooling rack
Frequently Asked Questions
Can I use frozen strawberries?
Yes, thaw, drain, and pat dry first.
Can I make this loaf ahead of time?
Yes, it tastes even better the next day.
Why is my loaf dense?
Avoid overmixing the batter.
Can I skip the glaze?
Yes, the cake is delicious on its own.
Conclusion
Strawberry Cream Loaf Cake with Pink Glaze is a soft, elegant dessert that’s as beautiful as it is delicious. With real strawberry flavor, creamy texture, and a simple pink glaze, this loaf cake is perfect for sharing, gifting, or enjoying with a quiet cup of coffee.
