You'll make this strawberry loaf cake over and over again all season long because it's so easy and fluffy.
– 2 cups diced fresh strawberrie – 1 large egg – 1 cup buttermilk – 1/2 cup vegetable oil – 1 cup sugar – 2 tsp vanilla extract – 1 Tbsp baking powder – 1/2 tsp salt – 2 cups all purpose flour GLAZE – 1 1/2 cups powdered sugar, sifted – 3 Tbsp milk Note: you may need a little more or a little less.
Preheat oven to 350F. Spray and line a 9x5 loaf pan with parchment paper for easy removal and coating. Dice and reserve berries.
sliced strawberries Mix the egg, buttermilk, oil, sugar, and vanilla in a large basin until smooth. Mixing strawberry cake batter
Stir in baking powder and salt, then stir in flour. Mix well but not too much. whisking dry ingredients Mix in strawberries. Strawberry folding Put batter in pan.
If needed, smooth evenly. fruit bread mix Bake 55-60 minutes until the top is firm and a toothpick inserted in the middle comes out without batter (wet crumbs are fine).
strawberry bread in pan to bake After 15 minutes in the pan, use parchment paper to transfer the cake to a cooling rack to finish cooling.
Let the cake cool in the pan without parchment. Rack-cooling strawberry breadCombine sugar and milk for a thick coating. Spread on cool toast. Cut when glaze hardens.