Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I’ll never forget the first time I baked this Strawberry Shortcake Loaf Cake. It was spring, and my kitchen smelled like fresh strawberries and sugar. I remember carefully slicing the strawberries and layering them into the batter, thinking about how excited my family would be when they saw it. That first bite soft, buttery, and sweet with juicy strawberries felt like a hug from the inside. Since that day, this loaf cake has become a weekend favorite, perfect for sharing with loved ones over tea or coffee.
This recipe combines the nostalgia of strawberry shortcake with the convenience of a loaf cake. Every bite is tender, fragrant, and full of fruity sweetness. It’s my little way of bringing smiles to my table, and I love how easy it is to make, even on a busy day.
Why I Love Making This Recipe
I love making this cake because it’s versatile and comforting. It doesn’t matter if you’re baking for guests or for a quiet afternoon treat it always delivers. The strawberries keep the loaf moist, while the golden crust adds a little texture.
Another reason I adore this recipe is how it connects me with family. My niece loves helping me arrange the strawberries on top, and my brother insists on tasting the batter (which I secretly love to share!). Baking this Strawberry Shortcake Loaf Cake isn’t just about dessert; it’s about creating a joyful experience in the kitchen.
Lastly, it’s a recipe that lets me be creative. Sometimes I swirl in a little cream cheese frosting before baking, other times I top it with crushed biscuits for extra crunch. Each loaf feels unique, yet always comforting.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for a classic Strawberry Shortcake Loaf Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ¾ cup granulated sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup plain yogurt or sour cream
- 1 cup fresh strawberries, chopped
- Optional: powdered sugar for dusting
Little kitchen secrets:
- Toss strawberries in a teaspoon of flour before folding into the batter to prevent them from sinking.
- Use ripe, sweet strawberries for maximum flavor.
- Don’t overmix the batter; a few lumps are okay to keep the loaf tender.
How I Make It, Step by Step
- Preheat the oven to 175°C (350°F) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat sugar and eggs until pale and creamy. Add oil, yogurt, and vanilla extract, mixing gently.
- Fold the dry ingredients into the wet mixture until just combined. Lumps are okay!
- Carefully fold in chopped strawberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving for a classic touch.
How I Serve It at Home
I love slicing this loaf cake slightly warm and serving it on a pretty plate. Sometimes I add:
- A dollop of whipped cream or mascarpone
- Fresh strawberry slices on top
- A drizzle of strawberry glaze for extra sweetness
It’s perfect with afternoon tea, brunch, or as a dessert after a cozy family dinner. Sharing it fresh from the oven always brings big smiles.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the cake wrapped in plastic wrap at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheating: Warm slices in the microwave for 10–15 seconds for that just-baked feel.
- Make-Ahead: You can prepare the batter a few hours in advance and refrigerate, then bake when ready.
100-Word Short Version
This Strawberry Shortcake Loaf Cake is a tender, fruity treat perfect for family gatherings or cozy afternoons. Made with flour, sugar, eggs, yogurt, and fresh strawberries, it’s moist, fragrant, and easy to make. Tossing strawberries in flour keeps them evenly distributed, and minimal mixing ensures a soft crumb. Bake in a loaf pan for about 55 minutes, then dust with powdered sugar or top with whipped cream. Every bite is a balance of sweetness and fresh strawberry flavor, making it an irresistible dessert. It’s a comforting, homey cake that’s as much about joy as it is about flavor.
Recipe Card Section
⏱️ Time
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
🛒 Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ¾ cup granulated sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup plain yogurt or sour cream
- 1 cup fresh strawberries, chopped
- Optional: powdered sugar for dusting
👩🍳 Instructions
- Preheat oven to 175°C (350°F) and grease a 9×5-inch loaf pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Beat sugar and eggs until pale; add oil, yogurt, and vanilla.
- Fold dry ingredients into wet mixture gently.
- Fold in chopped strawberries.
- Pour batter into pan and smooth top.
- Bake 50–60 minutes until a toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to wire rack.
- Dust with powdered sugar before serving.
📝 Notes
- Toss strawberries in flour to prevent sinking.
- Use ripe strawberries for best flavor.
- Don’t overmix batter; keep it tender.
🍽️ Nutrition (per slice)
Calories: 220 kcal
Fat: 9g
Saturated Fat: 2g
Carbohydrates: 32g
Sugar: 18g
Protein: 4g
Fiber: 2g
Cholesterol: 40mg
Strawberry Shortcake Loaf Cake
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This strawberry shortcake loaf cake is moist, tender, and packed with fresh strawberries. Perfect for breakfast, afternoon tea, or dessert, it’s easy to make and full of fruity flavor. Each slice is soft and fragrant, bringing a cozy, homey touch to any table.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ¾ cup granulated sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup plain yogurt or sour cream
- 1 cup fresh strawberries, chopped
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 175°C (350°F) and grease a 9×5-inch loaf pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Beat sugar and eggs until pale; add oil, yogurt, and vanilla.
- Fold dry ingredients into wet mixture gently.
- Fold in chopped strawberries.
- Pour batter into pan and smooth top.
- Bake 50–60 minutes until a toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to wire rack.
- Dust with powdered sugar before serving.
Notes
Toss strawberries in flour to prevent sinking. Use ripe strawberries for best flavor. Don’t overmix batter to keep it tender.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18
- Sodium: 80
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
- Cholesterol: 40
Conclusion
Every time I make this Strawberry Shortcake Loaf Cake, I feel warmth and joy. The simple act of baking fresh strawberries into a tender loaf reminds me why I love cooking: it’s about creating moments, smiles, and delicious memories. Whether shared at a family breakfast or enjoyed quietly with tea, this cake brings sweetness and love to the table. From my kitchen to yours, savor each fruity, comforting bite.