Last Updated on March 30, 2026 by Kimberly Stroh

Spring is all about strawberries for me. If you’re craving something sweet, soft, and bursting with fresh flavor, this Strawberry Loaf Cake is exactly what you need. Made with creamy vanilla yogurt, real diced strawberries, and a hint of almond and strawberry extract, this loaf bakes up incredibly moist with a tender crumb and vibrant berry flavor in every bite.

Why We Love This Recipe

What really takes it over the top is the luscious strawberry glaze, sweet, slightly tangy, and perfectly draped over the cooled cake for a bakery-style finish. Whether you’re baking for brunch, dessert, or just because you have fresh strawberries to use up, this easy loaf cake delivers big flavor with minimal effort.

I love making it in the springtime when strawberry season is at its peak. There’s nothing quite like sweet strawberries in baked goods. My kids request Strawberry Loaf Cake for all of our special occasions in the spring, like Easter.

If you’re looking for other ways to make a strawberry cake, try my Strawberry Cake Roll or my Cast-Iron Strawberry Cake!

Strawberry Loaf Cake Ingredients:

• Vanilla Yogurt: I use full-fat vanilla yogurt
• Vegetable Oil
• Granulated Sugar
• Eggs: Size large
• Almond Extract: It compliments the strawberry flavor
• Strawberry Extract: To enhance the strawberry flavor
• Fresh Strawberries: Look for strawberries that are fresh and in-season
• All-Purpose Flour
• Baking Powder: For rising purposes
• Salt

For The Glaze Topping:

• Powdered Sugar
• Strawberry Extract
• Fresh Strawberries: To add color and flavor
• Heavy Whipping Cream: Helps with consistency
• Optional Garnish: Sliced strawberries or freeze-dried strawberries

How to Store and Freeze Strawberry Loaf Cake

To keep your strawberry loaf cake fresh and flavorful, proper storage is key. Once the cake has completely cooled and the glaze has set, store it in an airtight container at room temperature for up to 2 days. If your kitchen runs warm or humid, it’s best to refrigerate the loaf instead—this will help preserve the strawberries’ freshness and keep the glaze from becoming too soft.

When refrigerated, the cake will stay good for up to 5 days. For the best texture and flavor, let slices come to room temperature before serving.

If you’d like to keep your strawberry loaf cake longer, freezing is a great option. You can freeze the whole loaf or individual slices for easy grab-and-go treats. For best results, wrap the cake tightly in plastic wrap, then add a layer of aluminum foil or place it in a freezer-safe container. This helps prevent freezer burn and keeps the cake moist. It can be frozen for up to 2–3 months. Let it thaw to room temperature overnight.

Common Mistakes to Avoid When Baking Loaf Cakes

• Overmixing the batter: Mix just until the ingredients are combined to avoid a dense, tough texture.
• Incorrectly measuring flour: Spoon flour into the measuring cup and level it off. Don’t scoop directly from the bag.
• Using cold ingredients: Room temperature eggs and yogurt blend more smoothly for a better batter.
• Overbaking or underbaking: Check doneness early with a toothpick; it should come out clean or with a few moist crumbs.
• Not preparing the pan properly: Always grease or line your loaf pan to prevent sticking.
• Opening the oven too often: This can cause temperature fluctuations and affect how the cake rises.
• Removing the cake too soon: Let it cool in the pan briefly, then transfer to a rack to cool completely before slicing.

How to Make Strawberry Loaf Cake Step-by-Step

Preheat the oven to 350ºF. In a large bowl, add the yogurt, oil, sugar, eggs, almond extract, and strawberry extract. Whisk that together until completely combined and smooth.

Then add the salt, baking powder, and flour into the bowl and mix everything again until just incorporated. Make sure not to overmix.

Fold in the diced strawberries to the batter until evenly distributed.

Now pour this batter into a nonstick-sprayed loaf pan. Bake in the oven for 35-40 minutes, or until a toothpick inserted comes out clean.

While the cake is baking, make the glaze. In a bowl, add the powdered sugar and strawberry extract, strawberry puree, and heavy cream at once, whisking together until a thick glaze has formed. 

If the glaze is slightly too thick for your liking, thin out with more heavy cream, a teaspoon at a time.

Once the cake is out of the oven, let it cool completely. Remove from the loaf pan and pour the glaze over the top of the cake. Garnish with extra diced strawberries or freeze-dried strawberries.