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Strawberry Shortcake Bread Recipe

Yields1 Serving

Strawberry shortcake bread is a great dessert on its own or you can toast and spread it with cream cheese; use it to make French toast and even use it as a sandwich bread with your favorite cold cuts and condiments. Better yet, you can make strawberry shortcake bread from start to finish in your bread machine.

 1/4 warm water + ¼ cup of warm heavy whipping cream (110 degrees F./ 43 degrees C.) An easy way to reach these temperatures is to microwave the combination in a microwave safe measuring cup for 35 seconds.
 1 tablespoon of sugar
 2 ½ teaspoons of bread machine yeast or active dry yeast
 3 cups of bread machine flour or all-purpose flour
 1/8 teaspoon of baking powder
 1 teaspoon of vanilla extract
 1 teaspoon of salt
 1 pound (16 ounces) of fresh or frozen and thawed strawberries plus a 1/4 cup of sugar for glazing the strawberries

Add the water and milk to the bread pan with the sugar and the yeast and let rest for 15 minutes to proof the yeast.


While the yeast is proofing, slice the strawberries and coat with the 1/4 cup of sugar. Toss to coat all of the strawberries.


Add the remaining ingredients to the bread pan but reserve the strawberries. If you have a fruit and nut hopper, add the glazed strawberries to the hopper.


Select the basic white bread setting for a 1.5-pound loaf and a medium crust.


If you don’t have a fruit and nut hopper, listen for the beep towards the end of kneading cycle and add the strawberries.


When done, remove from the bread pan and let rest on a wire rack for 10 minutes. Slice and serve.