Welcome to a delightful baking journey! Today, we’re diving into the delicious world of the Strawberry Drizzle Loaf Cake—a moist vanilla loaf adorned with a rich strawberry glaze and fresh berry garnish. This easy, flavor-packed treat is perfect for any occasion, blending the classic sweetness of vanilla with the refreshing zing of strawberries. So, whether you’re a seasoned baker or just getting started, this Strawberry Drizzle Loaf Cake recipe will satisfy your taste buds and impress everyone who tries it.
Introduction
The Strawberry Drizzle Loaf Cake is a dessert with roots in traditional loaf cakes, but with a fruity, modern twist. Often seen as a comforting dessert, this vanilla loaf with strawberry glaze brings together familiar flavors that everyone loves. A classic loaf cake is already delicious, but adding fresh strawberries and a drizzle of strawberry glaze makes it extraordinary! This recipe is great for dessert fans and those who appreciate a blend of textures and flavors.
Ingredients for Strawberry Drizzle Loaf Cake
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup fresh strawberries, diced
For the Strawberry Glaze:
- 1 cup powdered sugar
- 2–3 tbsp strawberry puree
- Fresh strawberries for garnish
Ingredient Tips: If you’re dairy-free, swap the butter with a dairy-free alternative and use almond or oat milk instead. For a low-sugar option, replace granulated sugar with a suitable low-sugar sweetener.
How to Make Strawberry Drizzle Loaf Cake – Step by Step
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a loaf pan. Line it with parchment paper for easy removal.
- Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet, alternating with milk, until just combined. Be careful not to overmix, as this can make the cake dense.
- Fold in Strawberries: Gently fold in the diced strawberries to maintain a light, airy texture.
- Bake: Pour the batter into the prepared pan and bake for 50–60 minutes or until a toothpick comes out clean.
- Cool and Glaze: Allow the loaf to cool completely before glazing.
Helpful Tips for Strawberry Drizzle Loaf Cake
- Use Fresh Ingredients: Fresh strawberries yield the best flavor and color in this cake.
- Fold Gently: When adding strawberries to the batter, fold them gently to avoid breaking them and making the batter watery.
- Adjust the Glaze Consistency: Depending on your preference, add more powdered sugar for a thicker glaze or extra strawberry puree for a thinner drizzle.
Cooking Tips for the Best Strawberry Drizzle Loaf Cake
- Bake Evenly: Check the cake halfway through baking, rotating the pan if necessary to ensure even baking.
- Cooling Techniques: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack. This prevents the cake from becoming soggy.
- Perfecting the Glaze: To achieve a flawless drizzle, wait until the loaf is completely cool; a warm cake can cause the glaze to melt.
Serving Suggestions for Strawberry Drizzle Loaf Cake
The Strawberry Drizzle Loaf Cake is delightful on its own, but pairing it with a side of whipped cream or a scoop of vanilla ice cream takes it to the next level. For a brunch setup, serve it alongside coffee or iced tea with lemon for a refreshing balance to the cake’s sweetness.
Nutritional Information for Strawberry Drizzle Loaf Cake
This dessert provides a nice balance of flavors and moderate indulgence. Key ingredients like fresh strawberries add vitamin C, and the use of milk adds calcium. If you’re looking for a lower-calorie option, consider using less glaze.
Nutritional Information (per serving):
- Calories: 310
- Fats: 12g
- Carbs: 45g
- Proteins: 4g
- Vitamin C: 10% DV
Storage and Leftovers
To store, place the cake in an airtight container and refrigerate for up to five days. For longer storage, freeze individual slices with parchment paper between them to prevent sticking. To reheat, microwave a slice for about 10 seconds.
Frequently Asked Questions (FAQs)
- Can I make this cake gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend that includes xanthan gum for structure. - How do I make the glaze without strawberry puree?
Use strawberry jam instead, mixing with a little warm water until you reach a glaze consistency. - Can I use frozen strawberries?
While fresh strawberries are best, frozen can be used. Thaw and drain them well before folding into the batter. - What’s the best way to store leftovers?
Refrigerate in an airtight container or freeze for longer storage.
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Conclusion
Thank you for exploring this Strawberry Drizzle Loaf Cake recipe! We hope you enjoy baking and sharing this flavorful dessert. Please let us know how it turned out, and feel free to share your unique twist on this recipe. Happy baking!
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Strawberry Drizzle Loaf Cake with Fresh Berries
Description
Welcome to a delightful baking journey! Today, we’re diving into the delicious world of the Strawberry Drizzle Loaf Cake—a moist vanilla loaf adorned with a rich strawberry glaze and fresh berry garnish. This easy, flavor-packed treat is perfect for any occasion, blending the classic sweetness of vanilla with the refreshing zing of strawberries. So, whether you’re a seasoned baker or just getting started, this Strawberry Drizzle Loaf Cake recipe will satisfy your taste buds and impress everyone who tries it.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup fresh strawberries, diced
For the Strawberry Glaze:
- 1 cup powdered sugar
- 2–3 tbsp strawberry puree
- Fresh strawberries for garnish
Ingredient Tips: If you’re dairy-free, swap the butter with a dairy-free alternative and use almond or oat milk instead. For a low-sugar option, replace granulated sugar with a suitable low-sugar sweetener.
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a loaf pan. Line it with parchment paper for easy removal.
- Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet, alternating with milk, until just combined. Be careful not to overmix, as this can make the cake dense.
- Fold in Strawberries: Gently fold in the diced strawberries to maintain a light, airy texture.
- Bake: Pour the batter into the prepared pan and bake for 50–60 minutes or until a toothpick comes out clean.
- Cool and Glaze: Allow the loaf to cool completely before glazing.
Equipment
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Use Fresh Ingredients: Fresh strawberries yield the best flavor and color in this cake.
- Fold Gently: When adding strawberries to the batter, fold them gently to avoid breaking them and making the batter watery.
- Adjust the Glaze Consistency: Depending on your preference, add more powdered sugar for a thicker glaze or extra strawberry puree for a thinner drizzle.
