Imagine the sweet, sun-kissed flavor of ripe strawberries and the zing of fresh lemon, all wrapped up in a soft, tender loaf. This Strawberry Lemonade Quick Bread combines the best of both worlds—warm bakery comfort and the brightness of summer fruit—in a treat that’s almost effortless to make. Perfect for those moments when you crave something a little special but don’t have all day to spend in the kitchen, this recipe delivers maximum flavor and sweetness with minimal fuss.

Why You’ll Love This Recipe

So Simple and Fast: This is one of those rare recipes that looks stunning and tastes bakery-worthy but takes so little effort. From start to finish, you can have this bread cooling on your counter in about an hour.
Bright, Fresh Flavors: The bread is loaded with chunks of strawberries and a double hit of lemon—both juice and zest—so every bite is a perfect balance of tangy and sweet.
Perfect Texture: The inside is moist and fluffy, punctuated by pockets of juicy berries, while the outside gets an irresistible sheen from the lemon glaze drizzled over the top.
Beautiful Presentation: The vibrant strawberries (especially if you press a few into the top before baking) give this loaf a pop of color that just begs to be sliced and shared.
Anytime Treat: Serve it for breakfast, as a snack with coffee or tea, or as a light dessert. It suits every part of the day.

Ingredients You’ll Need

Gather these pantry-friendly ingredients and get ready for a flavor-packed loaf:

All-purpose flour: The base for a tender, fluffy crumb. Tip: Measure carefully for the best texture.
Granulated sugar: Sweetens the bread and helps create a golden crust.
Baking soda: The leavening agent that helps the loaf rise.
Salt: Just a touch to balance the flavors and enhance the sweetness.
Fresh strawberries: Bring gorgeous fruitiness and bursts of color. If berries are out of season, frozen (unthawed) strawberries work just as well!
Milk: Lends moisture and richness to the loaf.
Unsalted butter: Melted for easy mixing and a richer flavor. Butter really brings everything together here—margarine just won’t have the same magic.
Egg: The binder for a cohesive crumb.
Vanilla extract: Adds a subtle, fragrant note that rounds out the citrus brightness.
Lemon juice and zest: This is where the lemonade magic happens. The zest is especially powerful for bringing out that true lemon flavor.
Lemon glaze (sugar, lemon juice, warm water): Turns the warm loaf into something glossy, tangy, and impossible to resist.

Variations

Craving something a little different or want to make it your own? Try these easy twists:

Berry Swap: Out of strawberries? Blueberries or raspberries would be just as lovely—but keep in mind, strawberries give a slightly sweeter, more mellow result.
Citrus Play: Not a lemon fan? Try a mix of lemon and lime juice for a tropical note, or all orange for an even sweeter glaze.
Nuts or Seeds: For extra crunch, fold in a handful of chopped pecans or walnuts, or a sprinkle of poppy seeds.
Gluten-Free: Use your favorite 1-to-1 gluten-free flour blend to adapt for dietary needs.
Lighter Dairy: Substitute almond or oat milk and a plant-based butter to make it dairy-free.

How to Make Strawberry Lemonade Quick Bread

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (177°C) and spray a 9″x5″ loaf pan with non-stick spray. Don’t skip this step—it’s key to an easy release later.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. This ensures even distribution and no clumps. Gently fold in the chopped strawberries, reserving a few to decorate the top if you like. Coating the berries in flour helps prevent them from sinking.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the milk, melted butter (cooled a bit so it doesn’t scramble the egg), egg, vanilla extract, lemon juice, and lemon zest until everything is well blended.

Step 4: Bring It All Together

Pour the wet ingredients into the dry mixture, then gently stir with a spatula until just combined—no flour streaks, but don’t overmix. The batter will be thick and lumpy (that’s good!). Transfer it to your prepared loaf pan. Press the set-aside strawberries onto the top for extra color if you like.

Step 5: Bake

Bake the loaf for 55-60 minutes, or until a toothpick inserted into the center comes out mostly clean. There might be a few moist crumbs, but you don’t want raw batter.

Step 6: Glaze While Hot

While the bread is still hot from the oven, poke several holes in the top with a skewer or thin knife—this will help the glaze soak in. Whisk together sugar, lemon juice, and warm water, then slowly drizzle it all over the hot loaf.

Step 7: Cool and Serve

Let the bread cool completely before removing from the pan and slicing. The glaze sets up beautifully as it cools.

Pro Tips for Making the Recipe

Measure Ingredients Carefully: Especially the flour—spoon it into the measuring cup and level off for the best texture.
Don’t Overmix: Stir just until the batter comes together, or your loaf will be dense rather than light and cakey.
Use Fresh Lemon Zest: For that unmistakable “lemonade” kick, zest your lemon before juicing.
Glaze While Hot: Pouring the glaze on while the bread is hot lets it seep into every bite, not just sit on the surface.
Test for Doneness: Every oven is different—check the loaf at the 50-minute mark to avoid overbaking.

How to Serve

When it comes to serving this Strawberry Lemonade Quick Bread, you have so many delicious options. Enjoy a thick slice as-is with your morning coffee, or toast it lightly and slather on a bit of butter or cream cheese for an extra indulgent treat. It’s also wonderful paired with fresh berries, a dollop of whipped cream, or even as part of a spring brunch spread. For a special dessert, add a scoop of vanilla ice cream on the side—the sweet-tart combination is unbeatable.

Make Ahead and Storage

Storing Leftovers

Once completely cool, cover the bread tightly and keep it in the refrigerator for up to 5 days. The glaze helps maintain moisture, so it stays just as tender on day four as it does fresh from the oven.

Freezing

This loaf freezes beautifully! Wrap individual slices or the whole cooled loaf in plastic wrap and store in a freezer bag or airtight container for up to 2 months. Thaw overnight in the fridge when ready to enjoy.

Reheating

Warm individual slices in the microwave for a few seconds for that fresh-from-the-oven feel, or toast gently for a crispy-edged treat.

FAQs

Can I use frozen strawberries in this bread?
Absolutely! Just add frozen (unthawed) chopped strawberries directly to the flour mixture. Thawing them can lead to excess liquid, which might make the loaf soggy.

What’s the best way to zest a lemon?
Use a microplane or fine grater, and only grate the bright yellow part. The white pith underneath is bitter and won’t add the delicious lemony flavor you’re after.

Why did my bread come out dense?
Dense quick bread is usually the result of overmixing the batter or using too much flour. Stir just until everything is combined, and measure flour by spooning it into your cup to avoid packing in too much.

Can I skip the glaze?
While technically you can skip it, the glaze adds so much tangy sweetness and helps keep the loaf moist. If you really want to skip it, try brushing the top with a little extra lemon juice when the loaf is hot to keep that bright lemon flavor alive.

Final Thoughts

Strawberry Lemonade Quick Bread is truly a celebration of everything wonderful about easy, homemade baking—the bright, fruity flavors, the soft crumb, the glossy citrus glaze. It’s fast enough for a weeknight craving, pretty enough for guests, and flexible enough for anyone’s tastes. Grab those berries, zest a lemon, and treat yourself to a loaf that will have you smiling with every bite. You won’t regret trying this one!