This strawberry loaf cake is an easy, delicious bake that’s perfect for making the most of fresh strawberries. Soft, buttery sponge is packed with juicy strawberry pieces then finished with a pretty white chocolate drizzle for an extra touch of sweetness.
This simple loaf cake is perfect for spring and summer baking, family gatherings or just a weekend treat with a cup of tea.
The strawberries add bursts of fruity flavour throughout the cake, while the white chocolate topping turns an everyday cake into something a little more special.
Best of all, there’s no complicated decorating involved. Just mix, bake and finish with melted white chocolate and fresh strawberries for a beautiful homemade cake that’s sure to disappear quickly.
One more great thing about loaf cakes is they are so quick to prepare, unlike a full celebration cake you can get a loaf cake in the oven in about ten minutes!
Ingredients
Here’s what you will need to make this strawberry loaf cake. Get the exact measurements in the recipe card at the end of the page.
- strawberries – fresh work best but you could use frozen, if so defrost them first.
- butter – I tend to use unsalted butter butter for baking. Allow it to soften at room temperature before starting.
- caster sugar
- eggs – I use free-range medium eggs.
- self-raising flour
- white chocolate – I usually use white chocolate chips or chunks, that can be melted easily.
Method
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this strawberry loaf cake recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
First, preheat your oven to 180℃ / 350℉ (fan). Grease and line a large (2 lb/900 g) loaf tin. Now follow the steps below.
Step 1. In a large bowl, cream the sugar into the softened butter until it is very fluffy.
Step 2. Add the eggs one at a time and beat well after each addition.
Step 3. Sift the flour into the bowl and fold it in with a spatula.
Step 4. Chop the strawberries and mix them into the cake batter so they are well distributed.
Step 5. Spoon the mixture into the lined loaf tin.
Step 6. Bake for 40-45 minutes until golden brown.
If the top of the cake is getting too brown during baking, you can cover it with foil.
Use a cake tester or skewer to check the centre of the cake is cooked.
Once cooked through, leave the cake to cool completely on a rack.
Step 7. When the cake is cool, melt the white chocolate and use a spoon or piping bag to drizzle it over the cake. Slice two or three additional strawberries in half and put them on top of the cake.
Serve as dessert, or with a cup of tea or coffee, or include the cake in a summer picnic alongside a Pimms, however you like.
Variations
Add some white chocolate chunks in with the cake batter.
Use raspberries or blueberries instead of strawberries.
Lemon or orange zest can be added to the cake mixture and also as additional decoration.
Storage
Keep in an airtight container for 3 days.
Freeze for up to 3 months.
More loaf cakes
If you want to try more simple loaf cakes, why not try these next:
- Blackberry Loaf Cake
- Redcurrant and Orange Loaf Cake
- Courgette and Poppy Seed Loaf Cake
- Cranberry and Orange Loaf Cake
- Chocolate Loaf Cake with Maltesers
- Jane’s Patisserie’s Lemon Drizzle Loaf Cake
Related
Recipe
Strawberry Loaf Cake with White Chocolate Drizzle
Ingredients
- 180 g (¾ cup + 2 tbsp) caster sugar (superfine sugar)
- 180 g (¾ cup + 1 tbsp) butter softened
- 4 medium eggs
- 200 g (1 ¼ cups) self-raising flour
- 100 g (3 large) strawberries chopped into small pieces
Topping:
- 50 g (⅓ cup) white chocolate broken up and melted
- 2-3 large strawberries sliced
Equipment
Instructions
- Grease and line a large (900 g) loaf tin.
- Cream the sugar into the butter until it is very soft and fluffy.180 g / ¾ cup + 2 tbsp caster sugar (superfine sugar), 180 g / ¾ cup + 1 tbsp butter
- Add the eggs one at a time and beat well after each addition.4 medium eggs
- Next, sift in the flour and fold it in.200 g / 1 ¼ cups self-raising flour
- Add the chopped strawberries and mix them in so they are well distributed.100 g / 3 large strawberries
- Pour the mixture into the lined loaf tin.
- Bake at 180℃ / 350℉ for 40-45 minutes until golden brown. Use a cake tester or skewer to check the centre is cooked. Cover the top with foil if it is getting too dark.
- Leave the loaf cake to cool completely, on a rack.
- When ready to decorate the cooled cake, melt the white chocolate and use a piping bag to drizzle it over the cake from side to side. Finished off with some strawberries on top.2-3 large strawberries, 50 g / ⅓ cup white chocolate
Ness (@JibberJabberUK) says
I love the combination of cordial and strawberries as it really brings out the flavour of the strawberries. Thanks for linking up.
bakingqueen74 says
Thanks for hosting Ness!
kerrycooks says
Such a fabulous idea to put strawberry cordial into it! It looks SO good!
bakingqueen74 says
Thanks Kerry! It was lovely cordial so crying out to add flavour to a cake 🙂
lucyparissi says
This looks lovely Lucy – I am all caked out for Valentine’s but would happily have this with afternoon tea any day of the week! #CookBlogShare
loverofcreatingflavours says
Oh hello, this is divine. just divine… I am in awe, I have been so cheaty for Valentines. Ask me to cook anything that doesn’t involve Cake and I can master it. I need to find my inner baker !!
bakingqueen74 says
So kind, thank you
recipesfromapantry says
I would so love this for Valentines day – Seriously. I wonder if I drop big hints to OH whether he would try and bake.
bakingqueen74 says
Wow, good luck with that, it will never happen here!
Sarah James says
What a great idea for Valentines, I love the sound of white chocolate & strawberries.
bakingqueen74 says
Isn’t it the perfect combination, any time of the year I think