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Strawberry Bread with Pink Icing

5 from 1 vote
Course Dessert
Cuisine American


  • 3 eggs
  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 2 cups sliced strawberries mashed (1 1/2 cups mashed)
  • 1 t vanilla or almond extract
  • 3 cups all-purpose flour
  • 2 t ground cinnamon
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt


  • Preheat oven to 350
  • Grease and lightly flour two 8 x 4 x 2 inch or six 5 3/4 x 3 x 2 inch baking pans; Set aside.
  • In a large bowl beat eggs with an electric mixer on medium to medium high speed for 4-5 minutes or until thick and lemon colored. Add granulated sugar and beat about 1 minute or just until combined. Add oil and vanilla or almond extract; beat just until combined. Fold in mashed strawberries, set aside.
  • Whisk together flour, cinnamon, baking powder, baking soda and salt. Add dry ingredients to berry mixture, stirring just until moistened. Divide batter evenly between prepared pans.
  • Bake at 350 for 50 minutes for the 8 x 4 x 2 inch pans or 40 minutes for the 5 3/4 x 3 x 2 inch pans or until toothpick inserted in the center comes out clean. Coll in pans for 10 minutes. Loosen edges with a narrow metal spatula. Remove from pans; cool completely on wire rack. Wrap and store overnight before slicing. Unwrap and drizzle with pink icing~ Enjoy~
  • Pink Glaze:
  • 1 cup sifted powdered sugar
  • 1 T milk, plus additional milk if needed
  • 1/2 t vanilla or almond extract
  • Combine powdered sugar, milk and vanilla or almond extract until smooth. Stir in additional milk 1 t at a time until desired drizzling consistency. Add a few drops of red food coloring to tint pink.
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