Are you ready to go on a gastronomic journey? If so, I have the perfect recipe for you - my Roasted Strawberry Bread! This classic strawberry bread recipe has been enhanced by infusing it with the intense flavors of roasted strawberries. The fresh strawberries are roasted to intensify their natural sweetness, resulting in a delectable treat that you won't want to miss. This recipe is perfect for tea or coffee, breakfast, brunch, or even a snack. Follow my simple recipe to make a Roasted Strawberry Bread that will stand out from the rest. 

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Roasted strawberries

  • 2 cups strawberries washed, destemmed and cut in half
  • 1 tbsp granulated sugar

Strawberry bread

  • 2 cups (240g) all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp ground freeze dried strawberry (optional)
  • ¾ cup (145g) granulated sugar
  • 1 large egg
  • 6 tbsp (80g) neutral oil such as vegetable or avocado
  • ¾ cup roasted strawberry puree divided
  • ¼ cup milk
  • 1 tsp vanilla


  • 1 cup powdered sugar
  • 1 tbsp reserved roasted strawberry puree
  • 3-5 tbsp heavy cream


For the roasted strawberries

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Place prepared strawberries on a parchment lined baking sheet and sprinkle with 1 tbsp of sugar. Place in the oven and roast strawberries for 20 minutes, or until softened and juices are bubbling. Remove from oven and let cool.
  3. Once the roasted strawberries have cooled, add to a food processor, blender, or use an immersion blender, and puree until smooth. Reserve one tbsp of the puree for the icing.

For the strawberry bread

  1. While the roasted strawberries cool, prepare the strawberry bread ingredients. Lower the oven temperature to 350°F. Grease a 9"x5" loaf pan and set aside.
  2. In a medium bowl add the flour and ground freeze dried strawberries, if using. Whisk thourougly to combine and set aside.
  3. In a large bowl whisk together the granulated sugar and egg until pale, around 1 minute. Add the oil and whisk again. Next, add the roasted strawberry puree, milk, and vanilla and whisk until fully incorporated. Stir in the baking powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients and stir just until combined. Try not to overmix. I've found using a wooden spoon is helpful.
  5. Pour batter into prepared loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before turning it out onto a wire rack to cool completely.

For the icing

  1. Place the powdered sugar and 1 tbsp of reserved strawberry puree to a bowl. Next, add 1 tbsp of the heavy cream and whisk until completely smooth and no lumps of powdered sugar remain. Add more heavy cream to reach the desired consistency.
  2. Pour or spread icing evenly over the cooled bread and let it set. Slice, serve, and enjoy!


  • Strawberries: If you don’t have fresh strawberries, you can use frozen strawberries to roast and use in this recipe.
  • Roasting: When roasting the strawberries, the juices on the outer edges will caramelize and darken quickly. To prevent too much caramelization and burned sugar, keep the strawberries close together in the center of the baking sheet.
  • Freeze dried strawberries: This recipe is full of strawberry flavor thanks to the roasting process. If you really want to amp up the flavor further, grind freeze dried strawberries into a powder, using a food processor or blender, before mixing into the flour.
  • Baking soda: Because of the acidity in strawberries, it is necessary to use baking soda to neutralize some of the acid. Here’s a great article that explains more about baking with baking soda and baking powder.
  • Milk: You can use whole milk, or a lower fat milk in this recipe to yield the same results.