Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 large egg
- ¾ cup sugar
- ⅓ cup vegetable oil
- 1 cup buttermilk
- 1 tsp vanilla extract
- Zest of 1 lemon
- Butter (for greasing pan)
- 2 cups diced fresh strawberries
- 1½ tbsp all-purpose flour (for coating strawberries)
Instructions
- Preheat oven to 350°F and grease a 9×5 loaf pan.
- Whisk flour, baking soda, and salt in a bowl.
- Mix egg, sugar, oil, buttermilk, vanilla, and lemon zest in another bowl.
- Combine wet and dry ingredients without overmixing.
- Toss strawberries with flour and gently fold into batter.
- Pour into pan and top with reserved strawberries.
- Bake 60–65 minutes, covering with foil halfway through if needed.
- Cool 20 minutes before removing from pan, then slice and serve.
Notes
- Use firm, bright strawberries for best texture.
- Buttermilk helps activate baking soda for a tender crumb.
- Can substitute yogurt thinned with milk if needed.
- Store up to 5 days at room temperature.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Baked Goods
- Method: Baked
- Cuisine: American