Store leftover strawberry bread tightly wrapped at room temperature for up to 3 days.
Freeze for up to 3 months. Let thaw overnight in the refrigerator, then allow to come to room temperature before serving.
For a stronger strawberry taste
, you can rough chop your strawberries or even add more, this recipe uses 2 cups, but you could bump it up to 2 1/2 cups.
I went small chop because I think it looks like a better presentation with the smaller chunks of strawberry in the bread and sometimes a lot of fruit or large pieces of fruit can make your bread fall apart.
If you do the rough chop, just toss the strawberries in a tablespoon of flour to get a light coating of flour before adding them to the batter.
This is especially helpful when you have a batter that is thin, while thicker batters are a little better at keeping the fruit suspended.
For even more of an extra strawberry vibe
, did you know you could even roast your strawberries before adding them into the batter?
- Preheat oven to 375 degrees.
- Quarter and lay the strawberries in a single layer out on a deep baking pan to catch the juices that are released.
- Sprinkle evenly with a little brown sugar.
- Roast for 30-35 minutes.
Use the leftover strawberry juice to the vanilla glaze and oh em gee! (Vanilla Glaze recipe above) .