Strawberries & Cream Loaf Cake

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A soft vanilla loaf folded with juicy strawberries and topped with a sweet cream glaze. It’s light, springy, and the perfect sweet bite to finish your Easter table.

Ingredients

For the Loaf:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• ¾ cup plain Greek yogurt or sour cream
• ½ cup neutral oil (avocado or light olive oil)
• ¾ cup cane sugar or monk fruit sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh strawberries, diced and patted dry

Vanilla Cream Glaze:

• 1 cup powdered sugar or powdered monk fruit
• 2–3 tbsp milk or cream
• ½ tsp vanilla extract
• Optional: thin-sliced strawberries for garnish

Instructions

1. Preheat oven to 350°F. Grease and line a standard loaf pan with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, mix yogurt, oil, sugar, eggs, and vanilla until smooth.
4. Add wet ingredients to dry, stirring until just combined—don’t overmix.
5. Gently fold in the diced, patted-dry strawberries.
6. Pour into prepared loaf pan and bake for 45–55 minutes, or until a toothpick comes out clean.
7. Let cool completely before glazing.
8. To make the glaze, whisk together powdered sugar, milk or cream, and vanilla until smooth. Drizzle over cooled loaf and garnish with strawberry slices if desired.

Chef Paddy’s Tips

• Pat Your Strawberries Dry: It keeps the loaf light and prevents a soggy center.
• Better the Next Day: Let it rest overnight—it gets more moist and flavorful.
• No Mixer Needed: Just two bowls and a whisk. Simple and efficient.
• Lemon Twist Option: Swap the vanilla in the glaze for lemon juice and zest for a bright springy flavor upgrade.

Let’s cook with heart and hustle.