Strawberry Drizzle Loaf

10 MIN PREP TIME

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20 MIN BAKE TIME

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30 MIN TOTAL

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10 MIN PREP TIME 〰️ 20 MIN BAKE TIME 〰️ 30 MIN TOTAL 〰️

If you're after something that wows, this Strawberry Drizzle Loaf will quickly become your go-to summer sweet treat. Imagine a soft, pillowy sponge infused with fresh strawberries, finished with a little drizzle that makes it feel extra special.

What makes this loaf shine? The sweet-tart pop of strawberries works beautifully with the tender crumb, and that blush of pink in every slice? Honestly, it’s almost too pretty to eat—but thankfully, so tempting you won’t be able to resist!

Why you will love this recipe:

• Bursting with fresh flavour
  Strawberries are one of the loveliest fruits to bake with. Sweet, juicy, and full of vibrant colour, they bring a natural freshness that instantly lifts any sponge.

  It has the dreamiest texture
  Thanks to the combination of yoghurt, oil, and eggs, this loaf stays incredibly soft and moist. It’s the kind of crumb that feels light and fluffy but rich enough to satisfy.

  It’s the perfect summer bake
  Whether you're enjoying it with an iced coffee or a glass of bubbles in the garden, this is a cake that’s made for sharing. Light, fruity, and irresistibly pretty. It’s a real crowd-pleaser.

Ingredients:

This delicious recipe uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need. 

Fresh Strawberries | The star of the show. They add moisture, a sweet-tart balance, and a beautiful natural pink hue to the batter and glaze.

Natural Yoghurt | A brilliant addition for moisture and tenderness. It gives the sponge a gentle tang that complements the sweetness of the strawberries.

Sunflower Oil | Oil keeps the cake super moist and light, and it won’t overpower the flavour like some butters can.

Eggs | Help bind the ingredients and give structure and richness to the loaf.

Plain Flour | A staple that forms the base of the sponge, giving it strength while keeping the crumb soft.

Caster Sugar | Sweetens the loaf without weighing it down, letting the fruit shine.

Milk | Adds just the right amount of looseness to the batter and is also used in the glaze for a pourable consistency.

Baking Powder + Bicarbonate of Soda | A dynamic duo for rise. They ensure the loaf bakes up beautifully fluffy.

Salt | Just a pinch brings balance, enhancing the overall flavour.

Icing Sugar | The foundation for your glaze. Mix it with strawberry syrup and a splash of milk for that gorgeous drizzle.

How to make Strawberry Drizzle Loaf

Prep the strawberries
Chop your fresh strawberries and stir them through the yoghurt. Let them sit for a few minutes until the yoghurt turns a soft pink and the flavours start to mingle.

Whisk the eggs and sugar
In a large bowl, whisk the eggs and caster sugar together until they’re light and frothy. This helps create a beautifully airy sponge.

Add the oil and strawberry yoghurt
Pour in the canola oil and your strawberry yoghurt mixture, and whisk everything together until smooth.

Bring it all together
Fold the dry mixture gently into the wet ingredients until just combined. Try not to overmix, the less you stir, the fluffier your loaf will be.

Prepare your tin
Line a 2lb loaf tin with baking paper and pour in the batter, making sure to spread it out evenly. Tap the tin on the counter a few times to release any air pockets.

Bake
Bake in a preheated oven at 180°C (fan) for 50 minutes, or until a skewer inserted into the middle comes out clean.

Make the glaze
Mix icing sugar strawberry syrup, then add a few tablespoons of milk to get a thick but pourable glaze.

Decorate
Once the cake is completely cool, drizzle over the glaze and let it drip down the sides. Finish with slices of fresh strawberry for a fresh, summery look (optional, but lovely!).

Expert baking tips!

1. Use ripe but firm strawberries
Overripe strawberries might be too mushy and release too much water, which can affect the texture of your cake. Go for strawberries that are deep red and fragrant but still hold their shape when chopped.

2. Don’t skip the yoghurt-strawberry mix
Stirring strawberries into the yoghurt first isn’t just for fun—it gently infuses the yoghurt with flavour and gives the cake a beautiful blush. Let it sit for a few minutes for maximum colour and taste.

4. Don’t overmix the batter
Once the dry ingredients are in, fold gently until just combined. Overmixing knocks out air and can make your loaf dense rather than light and fluffy.

5. Tap your loaf tin
After pouring the batter in, gently tap the tin on the counter 2–3 times. This helps release any large air bubbles so your loaf bakes evenly.

7. Cool completely before glazing
If the loaf is even slightly warm, your glaze will melt right off. Let it cool fully for the glaze to set perfectly and drip just how you want it to.

Recipe Card:

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Strawberry Drizzle Loaf

Servings: 6 slices

Author: My Kitchen Drawer

Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 20 M

If you're after something that wows, this Strawberry Drizzle Loaf will quickly become your go-to summer sweet treat. Imagine a soft, pillowy sponge infused with fresh strawberries, finished with a little drizzle that makes it feel extra special.

Cook modePrevent screen from turning off

Ingredients

For the strawberry cake

• 200g fresh strawberries (chopped) plus extra for decoration
• 250g plain yoghurt
• 150ml vegetable oil
• 200g caster sugar
• 2 large eggs
• 250g plain flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate soda
• 1/2 tsp salt

For strawberry syrup

• 100g fresh strawberries
• 50g caster sugar
• 2 tbsp water

For the strawberry icing

• 200g icing sugar
• 2 tbsp strawberry milk
• Fresh Strawberries (sliced)

Instructions

For the Strawberry Syrup

1. Hull the strawberries and slice them into ½-inch thick pieces.
2. In a medium saucepan, combine the strawberries, sugar, and 2 tablespoons of water. Place over medium-high heat and bring the mixture to a boil, stirring frequently until the strawberries release their juices, about 3 minutes.
3. Reduce the heat to medium and cook, stirring frequently, for 10 to 12 minutes to help break down the fruit, until thickened, syrupy, and the volume is reduced by about half.
4. Immediately strain the mixture through a wire strainer. Stir vigorously with a spoon to push the syrup through the sieve. Let cool to room temperature. (Any remaining pulp or fruit left in the strainer can be stirred into yogurt or served on toast like a jam.)
5. Store the syrup covered in the refrigerator for up to 7 days (or in the freezer for up to 2 months.)Preheat the oven to 180°C and line a loaf tin with baking paper

For the Strawberry Cake

1. Mix the chopped strawberries and yoghurt together until the yoghurt is tinted pink.
2. Whisk the eggs and sugar together in a large bowl until light and bubbly. Then add the strawberry yoghurt and oil and stir it all through until combined.
3. Add the flour, baking powder, bicarbonate of soda and salt to the wet mixture and fold it all together until just combined.
4. Add all but 2 tbsp of the strawberry milk and then fold it through gently.
5. Pour the batter into the prepared loaf pan and bake for 50 minutes until golden brown. As soon as it's out of the oven, prick it all over with a knife and then pour over the syrup. Cool the cake on a wire rack for 5 minutes then remove from the pan and leave to cool completely before decorating.

For the Strawberry Icing

1. Mix the icing sugar and the remaining 2 tbsp strawberry infused milk and stir through until you have a thick but pourable mixture. You can add more milk if think it's not loose enough, but go slowly adding a tiny bit at a time.
2. Pour the glaze over the cooled loaf cake, letting it drip down the sides, then add the slices strawberries.
3. Let the glaze set for about 10 minutes then slice and serve.

Nutrition Facts

Calories

1189

Fat

71 g

Carbs

160 g

Sugar

88 g

Protein

12 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

https://mykitchensdrawer.com/recipes-blog/gingerbread-drizzle-loaf

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Other Easter bakes you should try:

lemon meringue pie cheesecake

raspberry pistachio cookies

one bowl strawberry cake

I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!