Cinnamon Strawberry Loaf Cake
A tender, fruit-studded butter cake with warm cinnamon spice and fresh strawberries baked into every slice. The soft crumb comes from creaming butter and brown sugar until light, then folding in diced berries to release their juice throughout. Serve warm or at room temperature with tea or as a simple dessert. This version uses a standard loaf tin and relies on straightforward creaming and folding techniques, making it accessible for home bakers.
Ingredients
- 3 eggs
- 1 ½ cups all-purpose flourwhole wheat flour1:1whole grain
note: texture will be denser
- ¾ cups light brown sugar
- 12 oz strawberries, washed, stemmed, cut into small piecesraspberries or blueberries1:1fruit swap
note: adjust size expectation; small berries distribute better
Full guide → - 1 tablespoon cinnamon powder
- 7 tbsp unsalted butter, softenedoil (vegetable or neutral)75mldairy-freedairy-free
note: reduce creaming time to 30 seconds, cake will be slightly more tender
Full guide → - 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Instructions
- 1
Preheat oven to 350°F. Grease loaf tin and dust with flour.
- 2
Wash, stem, and cut strawberries into small pieces.
- 3
Cream brown sugar and softened butter on medium speed for 1 minute until combined.
- 4
Add eggs and beat until creamy.
- 5
Add vanilla extract, flour, cinnamon powder, and baking powder. Beat until creamy.
- 6
Fold in strawberry pieces with spatula.
- 7
Pour into prepared tin and bake until toothpick inserted in center comes out clean, about 40 minutes.
- 8
Cool in tin, then unmold and cool to room temperature before serving.
Tips
Don't overmix after adding flour to keep the crumb tender. Fold strawberries gently at the end to prevent them breaking down and darkening the batter.
Oven temperature and cake size affect baking time. Start checking at 35 minutes; a toothpick should emerge with no wet batter, though a few moist crumbs are fine.
For deeper strawberry flavor, reserve a few pieces and macerate them in 1 tablespoon sugar while the cake bakes, then serve alongside.
Good to Know
Keep covered at room temperature up to 2 days, or refrigerate up to 4 days. Wrap well to prevent drying.
Prepare dry ingredients (flour, cinnamon, baking powder) in a bowl the night before. Bake fully and cool completely before wrapping.
Serve at room temperature or lightly warmed with a cup of tea or coffee. Pairs well with whipped cream or Greek yogurt.
Common Mistakes
Overmix batter after adding flour to avoid a tough, dense crumb.
Don't skip preheating to avoid uneven rise and pale exterior.
Fold strawberries gently to avoid bruising them and discoloring the batter.
Substitutions
Dairy-Free Swaps
note: reduce creaming time to 30 seconds, cake will be slightly more tender
Full guide →General Alternatives
note: adjust size expectation; small berries distribute better
Full guide →FAQ
Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture. Pat dry before folding in. Frozen berries may bleed more color into the batter.
What if my toothpick doesn't come out clean after 40 minutes?
Bake in 5-minute increments, checking each time. Ovens vary; a darker tin bakes faster. If edges brown too quickly, tent loosely with foil.
How long can I keep this cake?
Room temperature: 2 days covered. Refrigerated: up to 4 days. Freezes well for up to 3 months wrapped tightly; thaw at room temperature for 2-3 hours.