Total Time
Prep 15 mins
Cook 45 mins

My dearest friend, Carol, was the inspiration behind this recipe. There was a recipe published in this month's issue of Light & Tasty. It gave me some ideas and this bread was the end result. It is perfect as the base for fresh strawberry shortcake. Hope you enjoy!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Spray a non-stick loaf pan with cooking spray and set aside.
  3. In a large mixing bowl, combine flour, sugar, Splenda, baking powder, baking soda and salt.
  4. In separate bowl, whisk the egg, egg whites, yogurt, oil, milk and lemon peel.
  5. Add to dry ingredients and mix until moistened.
  6. Fold in chopped strawberries.
  7. Pour into prepared pan and bake for 45 minutes or until toothpick inserted off center comes out clean.
  8. Cool for 10 minutes before removing from pan.


Most Helpful

This is a delicious sweet bread recipe with nice lemon flavor and aroma. The only trouble I had was the strawberries all shifted to the bottom of the loaf, which left the bottom somewhat soggy. Even so, it was still a yummy treat. We served it as dessert at our backyard Memorial Day picnic with fresh strawberry sauce and a dollop of whipped cream. Thank you for a lovely recipe! (Made and reviewed for NZ/AUS Recipe Swap #28, May'09)

MarthaStewartWanabe May 26, 2009

Absolutely fabulous. Says it all. I did exchange the oil for unsweetened applesauce, just to keep fats lower. OMG..lolol.. as I am reviewing this I see i forgot the skim milk completely. Well all i can say is i would never have known *blush* until i read it. It is moist and wonderful

MarraMamba October 16, 2007

Amazing bread! Almost like lemon poppyseed muffins, but with a strawberry kick. Thanks so much!!

controlledfreak September 12, 2005

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