FRESH STRAWBERRY BREAD. That tastes like a healthy breakfast version of strawberry shortcake. Omg! Btw, when was the last time you had a strawberry baked good? If it’s been a while, then this healthy strawberry bread is for you.
I found myself dreaming about fresh strawberries and couldn’t help but pile a few containers of juicy, bold red strawberries into my grocery cart with an adventurous baking idea in mind involving strawberry yogurt.
I ran home and tossed a few ingredients together to create a higher protein, gluten-free strawberry bread that you’ll want to slather with peanut butter, top with extra strawberry slices and devour for your afternoon snack. At least that’s what my husband did. After the first bite, he said: “Now this is the woman I married.” Cute, huh?
Anyway, I hope you love this bread as much as we do. I’ve included tips for adding chocolate chips or making a lemon version — oh and of course, turning it into muffins if that’s your thing. Enjoy! Xo.
What makes this strawberry bread healthier?
Unlike traditional strawberry bread recipes that are packed with refined sugars and extra oil, this one is:
- Naturally sweetened: thanks to pure maple syrup and fresh strawberries.
- Gluten-free: with the help of almond flour and oat flour.
- Higher in protein: by using protein-packed yogurt. Try the strawberry or vanilla in this recipe!
- Full of healthy fats: instead of fat from lots of oil, this recipe has a boost of healthy fats from almond flour.
Everything you’ll need to make this healthy strawberry bread
This strawberry bread recipe is packing all the goods: protein from siggi’s yogurt, delicious flavor from fresh strawberries and a touch of almond extract, and easy to use gluten free flours. Here’s what you’ll need to make it:
- Flour: we’re using my fav mix of almond flour and oat flour to keep this bread gluten free and super fluffy. I don’t recommend any other flours and have only tested this recipe as is.
- Eggs: you’ll need three eggs in this recipe to give the bread moisture and create fluff.
- Sweetener: this healthy strawberry bread is naturally sweetened thanks to pure maple syrup.
- Yogurt: the key to this strawberry bread? Yogurt! It keeps the bread super moist while adding in protein. I like adding extra flavor with strawberry or vanilla yogurt.
- Baking staples: you’ll also need vanilla & almond extract, a little coconut oil, baking soda and salt.
- Mix-ins: fresh diced strawberries bursting in every bite? Yes, please! See my tip below for incorporating fresh fruit in baked goods.
- For the glaze: the strawberry lemon glaze is out of this world delicious. You’ll just need powdered sugar, fresh lemon juice and a little strawberry jam.
Simple ingredient swaps
Out of a few ingredients? Here’s what I can suggest in terms of substitutions:
- Choose the oil. Instead of coconut oil, you can also use melted butter, melted vegan butter, or olive oil.
- Out of almond extract? Feel free to simply omit. Though I highly recommend getting some because it adds amazing flavor.
- Go dairy free. Use any dairy-free yogurt you’d like. I’m a fan of siggi’s plant-based cups.
- Try it refined sugar free: you can also try my paleo powdered sugar in the glaze if you’d like to keep the bread refined sugar free. Or skip the glaze altogether.
Don’t forget this tip when adding fruit to baked goods
Fresh fruit can often “stain” a baked good (i.e. change the color to that fruit’s color) or drop to the bottom of the loaf. To fix this you’ll simply toss the fresh strawberries in a bit of extra flour before mixing it into the batter.
How to make homemade oat flour
Good news, you can easily make your own oat flour right at home to use in this strawberry bread recipe. Check out my tutorial on how to make homemade oat flour right at home. So easy!
FAQs
- Can I use a different flour? Feel free to swap the oat flour for white whole wheat flour, but do not substitute the almond flour for a different flour.
- Can I make this strawberry bread vegan? Unfortunately, this bread will be too moist to bake with flax eggs. Feel free to use dairy free yogurt to keep it dairy free.
Mix it up with these fun flavors
- For a chocolate chip strawberry loaf: reduce diced strawberries to 1 cup total and add in ⅓ cup of chocolate chips (we suggest mini chocolate chips!). Skip the glaze and simply sprinkle a few extra chocolate chips on top of the loaf before baking. YUM.
- For a lemon strawberry loaf: I recommend using siggi’s lemon yogurt instead of strawberry and adding 1 tablespoon of lemon zest to the batter. You could also reduce the maple syrup to ¼ cup and add in 2 tablespoons of fresh lemon juice if you’d like!
Want to make strawberry muffins?
Feel free to turn this healthy strawberry bread into muffins by simply adding the batter to a muffin tin (this recipe will make 10 muffins) and baking them at 350 degrees F for 20-25 minutes until the tester comes out clean. YUM.
How to store & freeze strawberry bread
- At room temp: this strawberry bread can be left wrapped at room temp for a day, and you can absolutely make it a day or two ahead of time. Just glaze it before serving.
- In the fridge: after a day at room temp I’d recommend storing the bread sealed in the fridge for up to 5 days.
- In the freezer: yes, you can freeze this healthy strawberry bread! Let it cool completely and either cut it into slices before placing it in an airtight container or freezer-friendly bag in the fridge, or freeze the whole thing for up to 3 months. I recommend glazing the bread before serving. To thaw the whole loaf simply let it thaw at room temp for a few hours. You can do the same with the individual slices, or you can reheat them in the microwave for about 30 seconds.
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I hope you love this amazing, healthy strawberry shortcake bread! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Gluten-Free Strawberry Shortcake Bread
Ingredients
- Wet ingredients:
- 3 eggs
- ⅓ cup (104g) pure maple syrup
- 1 (5.3 ounce) container strawberry or vanilla yogurt
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoon melted and cooled coconut oil (or sub melted butter or olive oil)
- Dry ingredients:
- 1 ½ cups (168g) packed fine blanched almond flour
- 1 cup (92g) oat flour, gluten free if desired
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Mix-ins:
- 1 ¼ cups diced strawberries + 2 tablespoons oat flour
- For the strawberry lemon glaze:
- ½ cup (57g) powdered sugar
- 1 tablespoon strawberry jam
- 1-2 tablespoons lemon juice, as necessary
Instructions
- Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and spray the pan with nonstick cooking spray.
- In a large bowl, mix together the eggs, maple syrup, yogurt, vanilla extract, almond extract and coconut oil until smooth.
- Next add dry ingredients to wet ingredients: almond flour, oat flour, baking powder, baking soda and salt. Mix everything together with a wooden spoon until well combined.
- Mix the diced strawberries + 2 tablespoons oat flour in a medium bowl. Fold the diced strawberries into the batter. Pour batter into the prepared loaf pan and bake for 35-45 minutes or until the tester comes out clean. Allow bread to cool in the pan for 10 minutes before removing and transferring to a wire rack to finish cooling. Make sure the bread is completely cool before you add the icing.
- To make the strawberry glaze: in a small bowl mix together the powdered sugar, strawberry jam and 1 tablespoon lemon juice until well combined and smooth. Add additional lemon juice, 1 teaspoon at a time, to thin the glaze as necessary. Pour over cooled bread then cut into 10 slices. Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on April 9th, 2021, updated with new photos on June 6th, 2023, and updated on June 26th, 2025.
This sounds and looks delicious. Currently on a diary free diet thanks to breastfeeding; is there any way I can substitute something for the yogurt? I would love to make this!
Never mind. I just read the diary free substitute note. Thanks!
Enjoy! 🙂
Wow wow wow! Sooooo good. My whole house smelled like a strawberry field. Skipped the glaze and still super yummy! Also I didn’t have Siggis on hand so I used strawberry chobani and it was wonderful. I saw this recipe pop up in the morning and I thought… YUP I’m gonna make that for dessert tonight!
The best! Glad you enjoyed 🙂
Oh my god!!! I have tried this recipe. Everybody in my family loved it. Thanks for sharing!
So happy to hear that!!
I am trying this recipe right now. Please help, I am so frustrated, I would like to know what I messed up. 😭 I had to add milk in, bc otherwise I could not even stir the batter. I have of course followed every step and measurements in the recipe. I have even bought measurements cup to try this recipe as I love your recipes and got tired calculating into grams. 🤣 Somehow the amount of flour (almond and pata) was waaaay too much for me, and there was not enough liquid. I am so frustrated. Trying to bake a little longer, hoping it still turns out well. 😊 Wish me luck!!!! i love your site and everything you cook up for us. All the best from a soon to be mama from Switzerland! 😘
I mean oats not pata, sorry!
So sorry to hear that, Gabriella! How did the bread turn out? It sounds like the flour measurements or the wet ingredient measurements may have been off as the batter should look like it does in the photos. Let me know how it went!
Can’t wait to try it but how can I sub maple syrup?
Feel free to use coconut sugar! I haven’t tested it but think it should work!
Just sweet enough, delicious, and perfect for the beautiful spring strawberries! I added 1/2 tsp strawberry extract since I had it on hand, and it definitely enhanced the strawberry flavor. Will definitely make again!
Perfect! Love that!
This is absolutely delicious! I made a few tweaks out of necessity to use what I had on hand. I used siggis dairy free strawberry yogurt and worked just fine. I also coated the strawberries in arrowroot flour because I ran out of oat flour. I think this worked okay. I used a slightly larger loaf pan and just took 5 minutes off of the cook time. Lastly, I cut into it about 7 minutes after taking it out of the oven because I have zero patience and it smelled too good (I know this is a no no, oops! :)). Overall I don’t think that messed with it too much. This was amazing and I cant stop eating it! Extra points for being very easy to throw together!
Perfect! I’m glad those little swaps worked out well 🙂 Perfect snack or breakfast!
The bread turned out delicious; however, my glaze was very thin and didnt stay on TOP of the bread, it saturated the bread and then made it soggy. How can I thicken up the glaze?
Feel free to add more powdered sugar next time to thicken it up, and make sure the bread is completely cooled so that it doesn’t soak in 🙂
This is DELICIOUS. I made the bread with dairy-free yogurt (kite hill, unsweetened vanilla) and only glazed two-thirds so I could share the unglazed portion with my 14-month-old nugget. He and I both loved it! We are on day 3, and it is had held so well in the fridge. I plan to try to make it again in a couple of weeks in muffin form.
Perfect! So glad it was a hit!
Pretty tasty although I feel the strawberries lost their texture as I may have chopped them up too small. Think I’ll try a different version next time, with no strawberries in the batter.
Let me know how it goes without the strawberries inside! I’m sure it will still be delicious 🙂
The recipe calls for almond flour but you give instructions for “oat flour”. Can oat flour be used in the recipe?
Sorry, my fault. I did not see it calls for both flours.
No problem! Both flours give it a great texture 🙂
I told myself to wait to make these until we have an abundance of strawberries from my garden. I couldn’t. I made a double batch of muffins with the glaze (22min bake time) and they taste so delicious and springy!
Too good not to try1 Glad you loved it!
I used dairy-free plain (unsweetened) oat yogurt instead of the yogurt listed in the recipe, and everything turned out beautifully! So delicious! And not too sweet. 🙂 I made the muffin version. Baked for 23 minutes, perfection!
Love it! Such a great breakfast or snack 🙂
This was the perfect healthy after school snack. I sliced it hot and poured the glaze on individual slices since no one would wait for it to cool. It’s even better with a dollop of real whipped cream on top!
So delicious! I only had plain yogurt but had some strawberry purée in the freezer so I subbed those for the strawberry yogurt. Left out the glaze and made them as muffins for my kids to eat for breakfast. I actually got 12 muffins out of the recipe. Adding this to my favorites for healthy kids’ breakfasts!
Love it! I’m glad that worked out well!
Can I sub regular flour?
I wouldn’t recommend it – sorry!
I followed the recipe to the letter. It was perfect!
I’m so glad!!
Followed the recipe as written. I’m wondering why it sunk in the middle??
Gluten free baked goods tend not to rise. Sounds like it might have had some excess moisture likely due to the strawberries.
Love this recipe! I made it without the powdered sugar in the glaze (just mixed some lemon juice + strawberry jam). Such a delicious and moist strawberry bread. My family loves it – it’s already more than halfway gone 🙂 this will definitely be a recipe I make over and over! Thanks Monique!!
So happy to hear that! Perfect snack or breakfast 🙂
I normally don’t comment on sites like these, but I just had to on this one because this bread IS SO FREAKIN GOOD!! I make the cupcakes as mentioned in the notes to the recipe and they were AMAZING! I did use the strawberry yogurt as opposed to the vanilla and am glad that I did – the strawberry flavor was perfect. My husband did try one without glaze, and he mentioned with the glaze is definitely better than no glaze (duh!). I do recommend storing in the fridge over leaving on the counter – I did both and the fridge were definitely better.
Amazing!! So glad you both enjoyed and thanks for your comment 🙂
My husband loved this. I used 1/2 cup strawberry yogurt (wasn’t sure how much a 5.3 oz container measured out to. We are metric here). Also used frozen strawberries as it is very hard to find fresh organic strawberries where we live. However the cake seemed to be too wet in some spots. Any suggestion on using frozen strawberries?
I’m glad he enjoyed! If you’re using frozen strawberries I recommend letting them thaw completely then draining off the liquid that comes out. Toss with flour per the recipe instructions and then there shouldn’t be too much moisture 🙂
The strawberry bread turned out delicious. I love that it’s not too sweet. I didn’t add the glaze. It really reminded me of strawberry shortcake. Unfortunately, mine came out under baked after baking 40 mins and when I tested it out of the oven it seemed to be fine. Hopefully, next time after longer in the oven it will be fully baked.
Such a great snack or healthy treat! Let me know how it goes next time with a little more baking time as everyone’s ovens tend to run slightly differently.
This was delicious and my husband says I should forego all other recipes and only ever bake this (3 year old gave 2 sticky thumbs up too). Subs/Mods: Didn’t have yogurt so subbed 2/3 cup unsweetened vanilla almond milk + 2 tsp apple cider vinegar for yogurt, and topped with 1 tsp turbinado sugar just before putting in oven. Went 1 c strawberries + 1/4 c chocolate chips/no glaze route and it came out great – maybe just a hair too moist (baked 40 mins). Thanks for the tasty recipes, AK!
I’m glad those swaps worked out well! Such a great breakfast or snack 🙂
Loved this bread!! The strawberries were such a perfect blend of sweet but not too sweet. My family couldn’t wait until it cooled, so we first tried it alone, without the glaze and I actually preferred it! We ended up making the glaze and just keeping it on the side for the rest of the family. Lasted only 2 days in our house. Delicious!! Next time we make it, we’re going to try the muffins!
Amazing! So happy to hear that!
Was very delicious didn’t even need to put the glaze on it. The only problem I had is I baked it for 55 minutes and it still was too moist in the center of the bread.
What can I do about that?
I’m not sure why this would have happened unless it was a measurement issue or if your strawberries were too wet. Did you coat them in flour, follow the recipe exactly and also use fresh, not frozen strawberries?
I have made it twice and mine continues to come out too wet. I am wondering if I used too many strawberries and that is causing the problem. Maybe 3rd time is a charm and will keep the berries to truly 1c.
This is seriously one of the best bread recipes I’ve tried from AK. It was SO good! Every morning I’d wake up thinking about how excited I was to eat this for breakfast. It’s so tasty & addicting. Can’t recommend this recipe enough!
So happy to hear that! Such a great breakfast or snack for spring 🙂
This bread is heavenly! The texture is out of this world – soft, moist, and with a tender crumb. I baked my loaf for 35 minutes and it came out perfectly. I tried to get creative by doing a strawberry shortcake-style crumble with oats, butter, sugar, and ground freeze dried strawberries on top instead of the glaze. It worked out OK. This bread is not very sweet as written, but I am positive that Monique, in her all knowing-ness, made it that way purposefully to balance with the sweetness of the glaze. I also will be putting in more strawberries next time – yum yum!
So glad you enjoyed! And yes the bread isn’t meant to be overly sweet, but the glaze adds the perfect amount 🙂
I was very excited about this recipe and can see where it could be a five star under different circumstances. I think there is some misinformation in the recipe as shown on the website. Either the proportions of the dry ingredients are incorrect or there is a wet ingredient missing. The batter is very stiff and dry as it is, leading me to believe that there’s an error with one or the other.
Hi! I can assure you that the recipe is correct as written. Feel free to watch the video to see how the consistency should look – the bread batter will be slightly thick because of the gluten free flours, but it will bake up beautifully and should not be dry or stiff. I’d recommend double checking the ingredient measurements!
anything monique comes up with is amazing BUT let’s put it this way, my boyfriend saw i was cutting a slice and said “don’t you dare give the neighbor a slice”
hahaha too good!!
this was SO delish. i didn’t include the lemon juice (just a personal preference) and actually baked these in a brownie bites pan. yum!
Perfect! Glad you enjoyed!
So delicious!!!! Love the texture. I have been enjoying this all week for breakfast without the glaze. My mom (who claims to not like any “healthier” treats) called it suberb!
Love that! Such a great breakfast or snack 🙂
Made this today, finally cut into it. This will be on heavy rotation in my house!! Another super simple and delicious recipe! Going to make a batch into muffins next!
So happy to hear that!! Let me know how the muffins go 🙂
Hi Monique
We simply love all your recipes
Thankyou
Regarding this strawberry Cake can I use vanilla Greek yogurt as we don’t get siggis easily here in Mexico City
Awaiting your reply
Many thanks
Hi! I’m so glad you’re loving the recipes here. And yes, that will work!
Hi! I’m looking forward to trying this but am curious to know whether a 1:1 ratio can be applied if using all-purpose flour instead of almond and oat flour?
Nvm….I saw the flour note. Reading is fundamental lol
No worries! Unfortunately I haven’t tested it so I can’t be sure.
This was absolutely delicious!! My family loved it and my daughter wants me to make this again. Thank you so much for the recipe!!
So happy to hear that!!
This is a delightful loaf recipe! The bread itself isn’t too sweet at all, the strawberries get soft and sweet, and the glaze adds just the right “strawberry lemonade” balance! My only comment/question is that the loaf is very moist, to the point where I need a fork to eat it, but it is definitely cooked through. I am thinking this is probably because I only had regular yogurt, which seems significantly wetter than Siggis or Greek yogurt. Next time I’ll make sure to try it with the right yogurt. Thank you for the delicious recipe!
Glad you enjoyed! And yes regular yogurt tends to be much thinner / more liquidy than siggi’s or greek yogurt, so that could be why. Let me know if you give it a try with another yogurt!
This is the best strawberry bread ever! I made them into muffins. Sooooo amazing!
Sounds delicious! Glad you enjoyed 🙂
Bread just came out of the oven and smells divine! Cant wait to eat it! One question- my glaze looks nothing like yours. It’s more transparent and very lemony tasting. I only used one tbs lemon juice. Any ideas or does that sound right?
Hi, Christie! So sorry for the delay. Hope you enjoyed the bread! Feel free to add more powdered sugar to make it thicker next time!
I made with all oat flour as muffins for a mother’s day brunch and they were spectacular!
I’m glad that worked out well! Perfect treat for Mother’s Day 🙂
Update, 3rd time making and still delicious as ever. Today I made a double batch and made a loaf and a batch of muffins. Both turned out great, my oven only required the muffins cook like 12 to 15 minutes. Going to freeze the muffins to have to pull out for snacks.
Amazing! So happy to hear that 🙂
Delicious! Made a double batch (1 to share). Sub’d in plain sheep yogurt. I’ve been serving it warmed up with the glaze drizzled on top. You can definitely not tell that this is a gluten-free recipe. I especially like the low amounts of maple syrup/coconut oil in this healthy loaf. Thanks for another great recipe Monique!
I’m SO happy to hear you loved this one, Sharon!
I asked my husband to rate this one, and he gave it 5 stars! It smelt like cake while it was baking! Great flavor esp with a drizzle of maple on top! I had some difficulties with some of the ingredients. I tried the lemon option but couldn’t find lemon yogurt, so I used strawberry greek, but it was the “fruit on the bottom” type. I’ll either use vanilla or regular strawberry yogurt next time. But still very yummy and perfect consistency! I’m glad I checked it after 35 mins because the top was browning a lot, so I covered it with foil and let it cool another 10 mins. Thank you!
Oh YAY so happy to hear that he and you both loved this one 🙂 My preference is Siggi’s, who makes lots of different flavors. Can’t wait for you to make it again!
I subbed raspberries for strawberries but otherwise followed the recipe as is. This is so good! Love the nutritious take on a quick bread. Most importantly, it tastes great. I would probably leave the loaf in longer (towards the end range of the given time) next time. The icing was surprisingly good for someone who doesn’t love things too sweet – lemon juice was a nice touch. My kids LOVED this bread too.
Ooh yummy, I bet the raspberries were amazing in here! Glad that you guys loved it 🙂
This is super easy to make and is sooo good!
Made this today with my daughter, what a hit! We made it into muffins, 25 minutes at 350 was perfect. Patiently waited for the muffins to cool to add the glaze, though I think they’d be wonderful without the glaze as well! The only thing I did differently than what the recipe called for was a 5.3oz container of vanilla coconut yogurt instead of siggis – only because that’s what I had on hand. They are delicious, we’ll certainly make these again.
Such a fun baking project to do together! I’m so happy you loved it, Jessica!
If I wanted to use regular flour and not make GF… what measurements would I use?
I haven’t tested this with all purpose flour so I’m not totally sure, sorry! Let me know if you try it 🙂
I made this recipe into muffins instead of a loaf of bread. I got 11 muffins out of the batter and took them out right at 20 mins, they were just starting to get slightly browned on the top but did not dry out. Great way to use up some strawberries on hand!
Nice! So happy this recipe worked well as muffins 🙂
Could I strictly use oat flour for this recipe? Or even almond meal? I don’t have almond flour
Sorry, I wouldn’t recommend switching up the flours here!
I made this strawberry loaf last week and what a hit!!! followed recipe word for word and its honestly the best cake I’ve ever eaten. fluffy and moist with a subtle strawberry flavour and drizzled with the most decadent glaze….just so more some!!! im making another today but wanted to try the lemon strawberry loaf. unfortunately couldn’t find lemon yogurt so got strawberry again. just wondering whether adding a little lemon extract + the lemon juice and zest would be alright or not???? thankypou soooo much for this amazing recipe… I’ve read many other of your loaf recipes and can’t decide which to try after this. its hard to come across a site that is so health conscious…its absolutely marvellous…thankyou, thank you, thank you!
SO happy you love it, Vanessa!! Thank you! I think lemon zest + juice would be totally delicious in here.
Excited for you to try more recipes soon!
This is SO GOOD! Super moist and fluffy and packed full of strawberry goodness! It feels light enough that I could eat it for breakfast AND dessert meaning this recipe will be on repeat in my household during summer strawberry season! 🍓
Hi! I loved the flavor of this bread! I made a mistake somewhere, and the bottom half ended up being too moist, like oatmeal. Should I have thoroughly blotted the strawberries? I also whisked the filling, so I don’t know if that played a role in it being too wet.
Hi! Sorry to hear that. You mixed the strawberries with oat flour (step 4)? Did you change anything else about the ingredients? I’m not sure what could have happened, other than it possibly being underbaked…
I loved this recipe, I have been looking for a nice summer recipe that involves strawberries and this was so refreshing. #AKRecipeoftheMonth
Yess! So glad you gave this recipe a try and it turned out great for you!
We are literally making this right now and we are drooling already. Your recipes, never disappoint and the strawberry smells so good in us. #AKRecipeoftheMonth
#AKRECIPEOFTHEMONTH
Can I use more almond flour instead of oat flour/gluten free flour?
I made this yesterday and it came out so moist and yummy! I couldn’t stop eating it. The glaze made with jam isn’t too sweet so it’s a nice combo with lemon juice mixed in it.
#AKRecipeoftheMonth
Love this so much! Glad you are loving this recipe as much as I am ❤️
Already knew this would be a winner like every other loaf on the site! I barely let the glaze set before devouring a piece! #akrecipeofthemonth
Yess! So excited to hear that you are loving this recipe, Erin!
Wow. I know you call yourself the tahini-queenie, and muffin queen, but I would go so far as to say that you are the salad and loaf queen as well. This dessert (but suitable for breakfast too hehe) is phenomenal. You have cracked the code to the perfect gf crumb (whilst using a minimal ingredient list!!). The combo of oat flour (drier) and almond flour (denser and moist) is killer! Love love love the utilization of almond extract (an absolute must) and fresh summer strawberries. Monique, you are my o.g. food blogger, that I’ve been following since you began. I check your site every day and cook/bake your recipes multiple times a week. Love your creativity and approach to food and life.
Thanks for your internet presence!!!
whoops in my excitement I forgot to rate and mention the hashtag for the giveaway!
#akrecipeofthemonth
Aw this seriously means the world to me, Celia! I appreciate it so much and am so glad you are loving my recipes ❤️
Made this today and just put the glaze on and sooooo delicious!!! Make now for the perfect healthy treat.
#AKRecipeoftheMonth
Made this today and just put the glaze on and tried a piece while still a bit warm… could not hold back because looks so divine. Make now for perfect summery treat! #AKRecipeoftheMonth
Always looking for a healthy way to use up summer berries and this was definitely it! I made a citrus version with lemon and orange zest and juice and reduced the maple syrup. Also did a combo of blueberries and strawberries. The berries and almond flour keep everything super moist.
#AKRecipeoftheMonth
YUM! I am so excited to hear that you are absolutely loving this recipe.Love the addition of blueberries and different citrus, great idea!
This is my third time making this bread! I always double the recipe and make it into muffins so my 3 hungry teenagers can grab a couple out of the freezer for a quick breakfast. I love that these are gluten free and so much healthier than a typical strawberry muffin recipe. My entire family loves these, and the glaze takes them to the next level! #AKRecipeoftheMonth
Sounds perfect, Amy! So glad you and the family are loving this recipe. 🍓❤️
Summer goodness! I agree with the person who said this is “eat with a fork moist.” My kids said it tasted like strawberry shortcake. My husband said it reminded him of pineapple upside down cake, which makes sense with the fruit and the glaze. I’m taking it to a potluck to share. Thanks!
#AKRecipeoftheMonth
YESS! SO glad this bread is a hit for you and the whole family 🍓❤️
Easy recipe. I made them into muffins. I also added a few extra diced strawberries to the glaze…so very good! I love the tartness of the glaze, though I struggled with consistency. The muffins turned out amazing. They’re not super pretty (like the bread is), but they are delicious!
#AKRecipeoftheMonth
LOVE this! Glad your loving this recipe and the muffins turned out delish for you 🍓❤️
Super delicious recipe for my CSA strawberries! I added lemon zest to the batter for a strawberry lemonade twist. It’s hard to eat just one piece! Even my husband loves it!
LOVE this, Jessica. I am so glad you’re enjoying this recipe and it turned out great for you 🍓🍋
I made this for a family supper and it was a big hit!! Delicious and healthy.
So glad it is a hit ❤️🍓
I made the bread this week and it is so delicious. It was my time using almond flour for a baked good in a long time. I loved the texture it gave to the bread. I have made other strawberry breads but this is the first time coating the strawberries with flour. I think it really helps to keep them distributed and maintain their color! #AKRecipeoftheMonth
Ah this is the best, Siena. I am so glad you are loving this recipe and it turned out great for you 🍓❤️
This was a nice change of pace for breakfast. I used Chobani Low Sugar Strawberry Greek Yogurt which probably made it a little more moist than with Siggi’s skyr. So this morning I put a slice in the air fryer for a few minutes (without the glaze) and WOW! That took it from good to great! #AKRecipeOfTheMonth
Oh this sounds amazing, Molly. I love that you warmed it in the air fryer, sounds amazing. 🍓
Made these into muffins and they were delicious! Would definitely make again #AKRecipeoftheMonth
Yay! I am so excited to hear that you are loving this recipe and it turned out great for you, Jessica!
My daughter is gluten free, my youngest is not and they both devoured these muffins. I got 12 muffins, only had vanilla Greek yogurt, I had some freeze dried strawberries so I mixed in the powder into the yogurt to make it “strawberry yogurt” I also didn’t have strawberry jam so I just mixed the powder with the icing sugar and lemon juice for the glaze as well.
They were so good, gone in 2 days, I’d make the same substitutions next time since they went over so well that way.
LOVE this! So glad you and the family are loving this recipe. Thanks so much for sharing your subs, happy to hear it turned out great for you! ❤️🍓
I made this recipe today with my 2 sons and my whole family loved it! We used a strawberry oat yogurt and it turned out perfectly. Thanks for the delicious and healthy recipe!
Ah yay! I am SO glad this recipe is a hit for the entire family ❤️🍓
Can I use greek yogurt?
That should work!
Can I sub the almond flour for another kind of flour? Thanks
Hi Angela – I do not recommend subbing the almond flour in this recipe. So sorry!
What a delicious recipe! I had an abundance of very ripe strawberries and while I love crisps and crumbles and cakes, this was different and very tasty. I love the moist texture and the healthy ingredients. Since my berries were so sweet and ripe, I only used half of the glaze recipe and did a little drizzle and it was just perfect. Definitely a hit in my house!
#AKRecipeoftheMonth
AH this is so great, Adrienne! I am so glad you’re enjoying this recipe and it turned out great for you!
This recipe is so delicious! Made the muffin version last week and already had to make another batch! The almond extract gives it a really special flavor. #AKRecipeoftheMonth
Ah yes! I am SO glad you’re loving this recipe and it turned out great for you ❤️
So simple to make and yet so delicious! Such a great texture. Made it without the glaze and it still satisfied my sweet tooth
#AKRecipeofthemonth
YAY! I am so glad to hear youre loving this recipe as much as I am 🍓❤️
Delicious summer bread! I made some extra glaze to top each slice with because it’s so very yummy. #AKRecipeoftheMonth
YUM! The glaze is a MUST, so glad you’re loving this recipe ❤️🍓
Hi i am looking forward to making this however i would really appreciate it if you could give your recipes in grams or ounces as well as cups please? I find weighing leads to better results. Thank you 😊
Hope you enjoy this recipe, Fiona. I am working on adding metric measurements to my website, thanks for your feedback.
The bread itself is not very sweet, which I like, but it is not a sweet bread if that is what you are looking for. I didn’t have almond flour so I subbed GF all purpose flour and it still turned out great! #AKRecipeoftheMonth
AH! I am SO glad this bread turned out great for you, Marissa. Thank you for your review, I appreciate it ❤️🍓
SO SO delicious with healthy ingredients! I made 2 loafs and am freezing one for quick breakfasts!
I ended up needing extra cooking time (I covered the bread with foil and continued cooking for about 15 minutes after the 45 minutes.) Thanks for the recipe!
#AKRecipeoftheMonth
YUM! I am happy to hear you’re loving this delicious recipe. Thanks for your review, I appreciate it 🍓❤️
This is the perfect bread to begin summer with! It’s so good I’ve went through two loafs in 2 days! It’s perfect for breakfast, a snack, or dessert! I can’t wait to try the lemon strawberry loaf version!
Seriously SO good. glad to hear you’re loving this recipe and can’t wait to hear how you like the lemon strawberry version, 🍓😍
Loved how easy this #AKRecipeofthemonth was to make!! Perfect texture and flavoring! Can’t wait to make it again!!
YAY! glad you are loving this recipe, so fun, easy to make, and always a hit 🍓❤️
Made for the first time this weekend with guests visiting. Everyone LOVED it. I doubled up on the glaze to make it more of a dessert but it ended up being eaten for breakfast, lunch, dinner, snack and dessert all weekend long. #AKRecipeoftheMonth
YUM! Love this so much. SO glad this recipe turned out great for you. This recipe is perfect for any time of the day 😍👏🏼
Made this #AKRecipeoftheMonth as muffins, which came out wonderfully. I accidentally forgot the coconut oil, but they still came out delicious.
Ah YUM! I am SO excited to hear that you are loving this recipe and the muffins turned out great for you, Christine ❤️
This was so good! I only had greek yogurt on hand so I was worried it was too thick but it turned out great. So moist and spongey and delicious. Next time I’ll try with the almond extract!
YUM! So glad this recipe turned out great for you with the Greek yogurt. Thanks so much for sharing 🙂
This bread has such a refreshing summer flavor. What a great use for strawberries .I’ve made other strawberry bread recipes that turned a grayish color during the baking process. This bread kept its beautiful color and texture. #AKRecipeoftheMonth
Oh this is the best, Lynette. I am so glad you gave this recipe a try and it turned out great for you 🍓❤️
I made the bread recipe as written for #AKRecipeoftheMonth but made the glaze with apricot jam since that is what I had on hand. The flavors were so bright and refreshing and this bread didn’t last more than 2 days in my house!
Ah this sounds delicious! So glad this recipe turned out great for you and you’re loving it!
#AKRecipeofthrMonth
Strawberry bread 😋 delicious.
#AKRecipeoftheMonth
Caitlyn Knight
[email protected]
This strawberry loaf is super yummy oh my goodness! I love how it’s gluten free and has ingredients that are easy on the stomach. The only thing I could say is that I only had 1/2 cup of almond flour left and substituted the rest with oat flour. The cake came out very moist to the point where it basically broke in half when I took it out of the pan (it was fully cooked I swear)! Can’t wait to try it following the recipe precisely next time 🙂 #AKRecipeoftheMonth
It was probably the oat flour that caused that to happen. I am glad it tasted delicious though!
#AKRecipeoftheMonth Yay! A GF loaf that I didn’t have to double the recipe time for. So good!
YUM! So glad you’re loving this one 🙂
This strawberry shortcake bread turned out sooo good! This recipe is perfect for summer and it looks beautiful! I made both the bread and a small batch of muffins. Shared them with family and they were a hit! Definitely going to be making them again. #AKRecipeoftheMonth
Hi, Heather! Thanks so much for commenting. Glad that you all loved the bread and the muffins!!
I may or may not have made this twice in the last 24 hours after going strawberry picking yesterday. ☺️ Everything about it was perfect. I used plain low-fat yogurt and olive oil, and opted for no glaze. Thank you!
#AKRecipeoftheMonth
Omg YESSS so glad you love it! And freshly picked strawberries?! Wow. Thanks for your entry!
First time making this, it’s so good!!! #AKRecipeoftheMonth
Woohooo! Glad you loved it, Carrie! Thanks for your entry 🙂
I am always excited to make your gluten free recipes! I love that this recipe does not use coconut flour. The taste is sweet and tart from the strawberries. My husband does not like bits of fruit, so I pureed the strawberries and swirled them in!
Nice!! So happy you loved it, Denise 🙂
Loved this recipe, and that it’s GF and uses almond/oat flour. I knew it was going to slap so I doubled the batch – doubling it still fits into a KitchenAid mixer FYI. Don’t sleep on the glaze, it’s 10/10 and a must. I took the second batch over to a friend’s house and they said it was the “best thing they’ve ever tasted.” Fantastic way to take advantage of strawb season. #AKRecipeoftheMonth
Hahaha NICE, glad you doubled the recipe! So happy your friend loved it, too 🙂
This was a hit with the whole family. Incredibly moist and flavorful…definitely don’t skip the glaze!
#AKRecipeoftheMonth
I’m SO glad you loved it. Thanks for your entry, Traci!
Recipe turned out great and was a big hit at the office. I didn’t have jam, so I used strawberry purée which made the glaze a bit runny, worth using jam next time.
#AKRecipeoftheMonth
YAY I’m so happy you all loved it! And good to know about the puree.
My daughter and I went strawberry picking and used the recipe to make muffins! Very delicious and a perfect recipe to do with a two-year-old!
Me again! Forgot to tag #AKrecipeofthemonth
Yay!! Such a fun activity to do together! Glad you loved it 🙂 And thanks for your entry!
I am so glad I gave this recipe another try! My first attempt was too moist and seemed undercooked in the center despite adding some extra cooking time. But I really wanted to give it another go, so I reduced the strawberries to 3/4 cup (I think I put in too many last time). I made the oat flour according to your tutorial using 1 1/4 c. oats and processed them in my NutriBullet to make sure they were powdery enough. I am at high altitude, so I added an extra tablespoon of the oat flour, bumped the temperature to 355 degrees, and cooked it for 50 minutes. It turned out perfect! Beautiful crumb, moist and tender, and delicious! I opted for freeze-dried strawberries in my icing to make it pink, as my last attempt at using the strawberry jam wasn’t quite as pretty. Super excited to make this again. I hope my tweaks can help anyone else who has had the cake turn out too moist…give it another go – you’ll be so happy you did!!
Your recipes are amazing and I love trying something new each week!
#AKRecipeoftheMonth
I’m so glad you gave it another try, too! Those all sound like the perfect adjustments – happy to hear that it turned out beautifully this time around 🙂
This bread really does have the consistency of shortbread. I am so glad i tried this because it came out just perfect. I made the glaze just with powdered sugar and lemon as I didn’t have strawberry jam and it adds such a nice little tang and sweetness. I am going to certainly make this again and add chocolate chips to the batter next time. Great recipe!
Forgot to comment that my 5 year old loved this! Just skipped the glaze for him since you know how kiddos are.
#AKRecipeoftheMonth
Amazing! So glad it was a hit and great idea to add some chocolate chips next time 🙂
Delicious! Opted to make it into muffins, Used extra strawberries, and did not include the glaze (they turned out sufficiently sweet for us without it). Will definitely make them again.
#AKRecipeoftheMonth !
Love that! Glad they were a hit!
I think this is my new favorite muffin! Made these into muffins and they turned out so moist! The flavor was like a strawberry shortcake. I ran out of yogurt, so I used sour cream instead & they turned out great. Love! #AKRecipeoftheMonth
Woohooo! So glad it worked out well as muffins! Thanks for commenting 🙂
Due to nut allergies I had to substitute almond flour for all oat flour (I read that is the best alternative to almond flour). It was a little oaty, but still good.
It will be perfect for breakfast!!
Would love to know of other alternatives to almond flour.
#AKRecipeoftheMonth
@ambitiouskitchen
Hi! There isn’t really a perfect sub for almond flour because it has a unique texture. It definitely depends on the recipe! Glad to hear the oat flour worked well in here though 🙂
This recipe is BERRY yummy!! I made a loaf to try out with my sister and mom and ended up making 5 more loafs for my family!! A must try – 10/10!!
Whoops too excited I forgot to post #AKRECIPEOFTHEMONTH 🍓🍓🍓
YAY thank you!! I’m so happy you all loved it!
I’ve made this a few times now, and it always turns out great! I’ve made it dairy-free, I’ve used other fruits, and other combinations of fruits, and it always tastes wonderful. A+
YUM! So glad you’re loving this recipe and it turned out great for you, Jessica!
The strawberry bread was so easy to make and created a texture that was soft and smooth. The strawberries helped keep the bread flavorful as well as the glaze was a decadent addition. Crowd pleaser and would make again! #AKRecipeofTheMonth
Yum! I am so glad you’re loving this recipe and it was a hit for everyone ❤️🍓
I never leave comments on blogs, but I had to go out of my way to tell you all how delicious this recipe is. I’ve made it twice and people rave. It’s perfection!
Thanks so much for your comment! Glad you loved it 🙂
I made this for Valentine’s Day. It’s delicious! 35 minutes was enough time in the oven for me.
Perfect! Glad it was a hit!
First time trying this recipe. I decided to make muffins. They turned out well. Very flavourful. Topped them with the simple icing recipe.
They are really tasty!
Perfect! Glad you enjoyed!
Another yummy AK recipe that I’ll be adding to my rotation! Followed the recipe to a tee except to add 4 tbsps of coconut sugar to the dry ingredients to make them a tad sweeter and omitted the strawberry jam in the glaze because I was out! I couldn’t find strawberry siggis at my Whole Foods but the vanilla worked wonderfully. I made these into 16 individual muffins and baked for 14 minutes, perfect for an on the go snack. Can’t wait to get your book in the mail and try out more recipes of yours!
Amazing! So glad you loved this one, and SO excited for you to try out the cookbook recipes!
I am eating this as we speak. On my second slice, in fact. Delectable!
So glad you’re loving it!
This recipe is a 10 out of 10. I can’t believe it has no comments because I have used variations of this recipe at least 15 times in the past few months and they have come out spectacular each time. I skip the glaze and alternate between strawberries, blueberries, and bananas as my fruit… and each time both my kids and spouse and I love it. It’s a higher protein snack cake and we feel good about eating it! I’ve recommended this recipe on multiple parent facebook groups as well as to all my friends. It’s quickly become a staple in my household and I just wanted to let you know how much I appreciate it!
So glad you love this one!!
Yum!!!
Easy and delicious and versatile. I made muffins… added some blueberries… glaze isn’t necessary. Also, I used lemon yogurt. Will surely keep this recipe!
Love that!!
Wonderful recipe, thank you for sharing it.
So excited to try this! Can I sub AP flour for the almond and oat flour??
I wouldn’t recommend it, sorry! The texture will be much different.
Soooo yummy!! We loved this bread!
I’m so glad!! Perfect for spring 🙂
Sounds really good will definitely make today
For me oat flour is not gluten free. Can you recommend a different flour.
Thank you.
Unfortunately, I can’t recommend a flour swap in this recipe. Sorry!
This tasted like cardboard
Sorry to hear that this didn’t turn out for you! Did you follow the recipe exactly?
I’m just curious, can I substitute fresh raspberries and raspberry jam instead of strawberries?
Yes that should work!
Can I use fresh raspberries or blueberries instead of strawberries as they are seasonal?
Yes!
Excellent! It was described as “wait. This is amazing. Michelin star,” by my husband who broke into it before my kids (which is who it was made for for Valentine’s Day to begin with!) only change I had to make was using blueberry jam in lieu of strawberry jam for the glaze per what I had in the fridge. I also used lemon Greek yogurt because it’s what I had and was happy to see the lemon yogurt tip as a recommended option! So good thank you!
Amazing! So glad this was a hit 🙂 Lemon yogurt sounds delicious in here, too!
This looks wonderful! Can I make it with frozen strawberries?
Sure! I’d recommend thawing them, draining off the liquid, and tossing them in flour first.
Wow! This is delish! I didn’t have the patience to wait to buy vanilla or strawberry yogurt so I used plain Greek and doubled the vanilla. This bread is perfection! Great texture and flavor.I saved the glaze aside and added some to a scoop of ice cream with the bread for dessert. It’s wonderful without the glaze as well. Already added strawberries to my list for my next loaf (or maybe I’ll try them as muffins next time).
Thanks for the recipe!👍👍🩷🍓
Wow! I made the muffin version and it was delicious and moist! My husband and I thought they were awesome! So good! Definitely will make again and again. Thanks so much!
Amazing! So glad they were a hit!
I almost never review recipes, although I really should do it more often. I had to come here to tell you that this is DELICIOUS! I don’t think I’ve ever BAKED anything gluten-free (I’ve made plenty of gluten free entrees) and this turned out to be amazing. Even my kids love it. My 13-year-old can’t get enough and I have to bake a second loaf today since the first one barely made it through the weekend and this was supposed to be breakfast meal prep for me for the week. 10/10. Make it. It’s incredible.
Amazing! So glad this was a hit, and thanks so much for your review!
Can frozen (thawed and drained) strawberries be used for this, you think? I have a bag leftover that I’d love to use up!
Yes!
This was my first time cooking with almond and oat flour. I have to admit, I was personally not a huge fan of this bread. BUT, I think it’s because I approached the recipe as if I was going to get a dessert, whereas this comes together as a healthier, less sweet breakfast option. I shared it with my office and they loved it! And the recipe itself is perfect- the bread turned out perfect.
I’m glad your coworkers loved it! The glaze should give it that nice sweetness, but yes, it is meant to be more of a bread and less “cake” like.
I made the strawberry muffin version and it was absolutely delicious! My hubby and I enjoy these muffins for breakfast, without any topping.
Do you think I could make a blueberry version of these muffins? Perhaps blueberries could be subbed for the strawberries and blueberry Greek yogurt instead of the strawberry Greek yogurt? What do you think?
So happy to hear that! I think those blueberry swaps would work just fine – let me know if you give it a try!