Strawberry Chocolate Quick Bread

strawberry bread on a cake stand

I’m a fruit snob.  There, I’ve said it.  Not too many fruits blow my hair back – and if there is a dessert in my future, it had better include chocolate.  I’m glad I got that off my chest.  Recently, I was in the grocery store and even though it’s not nearly strawberry season (as I write this), I was compelled to purchase a pound of the most amazingly plump and red berries I had seen in a long time.  They looked just so incredible – before I knew it, they were in the cart.  Of course, the obvious and low hanging fruit solution here (sorry – it was right there) is to make strawberry shortcake.  Um, no – hard pass.  There had to be something else.  Then I got to thinking – you don’t often see strawberry bread.  And I really love my banana chocolate bread recipe (you really have to make that!) – so, why not give it a go with strawberries.  So – here it is.


Serves:  8
Time:  1 hour 20 minutes

 1-pound fresh strawberries, hulled and diced – about one half inch pieces
1 ½ cups flour plus 1 tbs
1 tsp baking powder
¾ cup sugar
1 stick butter, softened
¼ tsp kosher salt
2 large eggs
½ cup light cream
1 tbs lemon juice
½ cup mini semi-sweet chocolate chips
2 tbs turbinado sugar


Pre-heat oven to 350 degrees Fahrenheit.  Spray a 9×5 inch loaf pan with nonstick cooking spray.

Hull (or just slice the stem and leaves off) the strawberries and cut into a small dice – about one half inch.  Place in a bowl with the chocolate chips and toss with 1 tablespoon flour.  Set aside.

Mix 1 ½ cups flour with baking powder and salt in a separate bowl and set aside.

Using a stand mixer, cream the butter and sugar together until smooth.  Add the eggs, cream and lemon juice and mix until combined.

Add the dry mixture to the wet and combine until just mixed – don’t go too far.  Fold in the strawberries and chocolate chips.  Pour into prepared loaf pan.

Cover the top of the loaf with the turbinado sugar.  This will add a nice crunch on top – plus a little extra sweetness.

Bake for about 60 minutes or until an inserted toothpick comes out cleanish – the chips will have melted.  Allow to cool slightly or completely before serving.


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A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!

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