Soft, buttery, and filled with juicy fresh strawberries — this homemade Strawberry Loaf Cake is perfect for tea time, breakfast, or a sweet treat anytime!
Ingredients
• 250g all-purpose flour
• 180g granulated sugar
• 150g unsalted butter, softened
• 3 large eggs, room temperature
• 120ml whole milk
• 200g fresh strawberries, chopped
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest, optional
• 1 tablespoon flour, for coating strawberries
Instructions
Preheat your oven to 170°C. Grease and line a loaf pan with parchment paper.
Toss the chopped strawberries with 1 tablespoon flour to help prevent them from sinking to the bottom of the cake. Set aside.
In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest, if using.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix gently until just combined. Do not overmix.
Carefully fold in the floured strawberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Slice, serve, and enjoy this delicious strawberry loaf cake! 🍓✨
