FRESH STRAWBERRY BREAD. That tastes like a healthy breakfast version of strawberry shortcake. Omg! Btw, when’s 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 siggi’s strawberry yogurt aka your girl’s fav high protein + low sugar yogurt.
I ran home, tossed a few ingredients together to create a high 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 thanks to siggis: the creamy siggi’s yogurt gives the strawberry loaf a wonderful boost of protein. I love siggi’s yogurt because it includes more protein than sugar per cup.
- Full of healthy fats: instead of fat from lots of oil, this recipe has a boost of healthy fats from the 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.
- Siggi’s Yogurt: the key to this strawberry bread? Yogurt! I love using siggi’s strawberry yogurt to double up on that real strawberry flavor that just so happens to have real fruit pieces. The yogurt keeps the bread super moist while adding in protein.
- 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:
- Pick a yogurt flavor. If you don’t have strawberry yogurt feel free to use vanilla or plain yogurt instead.
- 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. Siggi’s has amazing plant-based yogurt cups that would be great for keeping this strawberry bread dairy free.
- 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!
- Can I use a different flour? Unfortunately, no, this healthy strawberry bread will not turn out with the right texture if you use a different flour. Please stick to the recipe!
- Can I make this strawberry bread vegan? I haven’t tested this strawberry bread recipe using flax eggs or with dairy free siggis but let me know if you do in the comments.
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 on 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.
Get all of our favorite kitchen essentials here!
More healthy bread recipes you’ll love
- Healthier Carrot Cake Banana Bread
- Healthy Lemon Poppy Seed Bread
- Chickpea Flour Banana Bread
- Healthy Zucchini Bread
- Good Morning Almond Flour Blueberry Muffin Bread
Looking for more? Check out all of our delicious bread recipes here.
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!
Fresh Strawberry Shortcake Bread with Strawberry Glaze
Wonderful healthy strawberry bread made gluten free thanks to almond flour and oat flour and packed with a boost of protein thanks to siggi’s strawberry yogurt. This fluffy and moist strawberry bread is naturally sweetened with maple syrup for the perfect brunch treat or snack. Add a luscious strawberry glaze if you’d like!
- Wet ingredients:
- 3 eggs
- ⅓ cup pure maple syrup
- 1 (5.3 ounce) container siggi’s 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 packed fine blanched almond flour
- 1 cup oat flour, gluten free if desired
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups diced strawberries + 2 tablespoons oat flour
- For the strawberry lemon glaze:
- 1/2 cup powdered sugar
- 1 tablespoon strawberry jam
- 1-2 tablespoons lemon juice, as necessary
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!
To make strawberry muffins: If you want to make this recipe into muffins, this recipe will make 10 muffins. Bake at 350 degrees F for 20-25 minutes until the tester comes out clean.
For a chocolate chip strawberry loaf: reduce diced strawberries to 1 cup and add in ⅓ cup of chocolate chips (we suggest mini chocolate chips!). Skip the glaze and simply sprinkle on a few extra chocolate chips on top of the loaf before baking.
For a lemon strawberry loaf: I recommend using a lemon yogurt 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.
This post is sponsored by siggi’s. All text and opinions are my own. Thank you for supporting the brands that make AK possible!
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!
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 🙂
We simply love all your recipes
Regarding this strawberry Cake can I use vanilla Greek yogurt as we don’t get siggis easily here in Mexico City
Awaiting your reply
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…