Ingredients

  • The Fruit: 1 ½ cups fresh strawberries (hulled and diced).

  • The Dry Base: 2 cups all-purpose flour.

  • Leavening & Salt: 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.

  • The Fats & Sugar: ½ cup unsalted butter (softened) and 1 cup granulated sugar.

  • The Binder: 2 large eggs (room temperature).

  • The Moisture: 1 cup Greek yogurt (plain or vanilla) and 1 tsp vanilla extract.

  • Optional Zest: 1 tbsp lemon zest for a bright kick.

Instructions

1. Prep the Oven and Pan Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray. For easy removal, line the bottom with a strip of parchment paper.

2. Cream the Butter and Sugar In a large bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy. This usually takes about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and lemon zest.

3. Mix in the Yogurt Fold in the Greek yogurt until just combined. Don’t worry if the batter looks slightly curdled at this stage; it will smoothen out once the flour is added.

4. Combine Dry Ingredients In a separate small bowl, whisk together the flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture. Pro Tip: Toss your diced strawberries in 1 tablespoon of flour before adding them to the batter; this prevents them from sinking to the bottom.

5. Fold and Bake Gently fold the strawberries into the thick batter. Pour the mixture into your prepared pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and Serve Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice only once completely cool to ensure the berries have set.

Quick Tips for Success

  • Don’t Overmix: Once you add the flour, mix until just combined. Overworking the dough leads to a tough, rubbery loaf.

  • Fresh vs. Frozen: Fresh berries work best. If using frozen, do not thaw them first, or they will bleed blue/purple streaks into your beautiful yellow cake.