Strawberry Swirl Loaf

Here’s a moist and beautiful Strawberry Swirl Loaf—perfect for breakfast, brunch, or a sweet snack 🍓🍞

For the Loaf:

For the Strawberry Swirl:

Preheat oven
- 350°F (175°C). Grease and line a 9×5-inch loaf pan.
Make the strawberry swirl
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice.
- Cook 5–7 minutes until softened.
- Mash lightly with a fork or blend for a smoother consistency.
- Optional: stir in cornstarch and cook 1 more minute to thicken. Set aside to cool slightly.
Prepare the loaf batter
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Alternately mix in flour mixture and buttermilk until just combined.
Assemble the loaf
- Pour half the batter into the prepared pan.
- Spoon half the strawberry mixture over the batter.
- Repeat layers with remaining batter and strawberry mixture.
- Swirl with a knife or skewer to create a marbled effect.
Bake
- 50–60 minutes, or until a toothpick inserted comes out clean.
- Let cool in pan 10 minutes, then transfer to a wire rack to cool completely.

Extra fruity: Fold small strawberry chunks into the batter.
Glaze topping: Mix powdered sugar and 1–2 tsp milk, drizzle over cooled loaf.
Make mini loaves: Use a muffin tin or mini loaf pans; reduce baking time to 20–25 minutes.
Frozen berries: Thaw and drain excess liquid to avoid soggy batter.

💡 Pro Tip: Don’t over-swirl—too much mixing can blend the strawberry and batter completely. You want visible streaks for a pretty marbled look.

I can also give a cream cheese-strawberry swirl version that’s extra rich and decadent if you want. Do you want me to do that?