Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened (1 stick)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk
  • 1 1/2 cups (225g) fresh strawberries, hulled and diced
  • 1 tablespoon all-purpose flour (for tossing with strawberries)
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons milk or cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Toss the diced strawberries with 1 tablespoon of flour.
  7. Gently fold the floured strawberries into the batter.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  11. Whisk together powdered sugar and milk/cream until smooth. Drizzle over the cooled bread. Slice and serve.