This soft, buttery loaf has a vanilla crumb with ribbons of sweet strawberry running through every slice. It’s perfect for breakfast with coffee or as a simple dessert.
Ingredients
For the loaf:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
½ cup whole milk
1 ½ tsp vanilla extract
For the strawberry swirl:
¾ cup strawberry preserves or jam
2 tbsp fresh strawberries, finely chopped (optional)
1 tsp lemon juice
Instructions
Preheat the oven to 175°C (350°F). Grease and line a standard loaf pan with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla.
Add the dry ingredients to the wet mixture in two additions, alternating with the milk. Mix just until combined; do not overmix.
In a small bowl, stir the strawberry preserves with lemon juice and chopped strawberries if using.
Pour half of the batter into the loaf pan. Spoon half of the strawberry mixture on top and gently swirl with a knife. Repeat with the remaining batter and strawberry swirl.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips
For a creamier swirl, mix 2 tablespoons of cream cheese into the strawberry jam. If the top browns too quickly, loosely cover with foil during the last 10 minutes of baking.
Storage
Store tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. This loaf also freezes well for up to 2 months.
A simple slice of this strawberry swirl loaf tastes like spring in every bite. 🍓
Enjoy !!!
