If you have fresh strawberries sitting in your fridge, you HAVE to make this Greek Yogurt Strawberry Streusel Loaf. It’s soft, fluffy, loaded with warm cinnamon strawberries, and finished with a buttery cinnamon streusel that gets perfectly golden in the oven.
This is one of those recipes that feels like a treat but is made with simple, wholesome ingredients I almost always have on hand. The plain Greek yogurt keeps the loaf incredibly soft and moist without needing a ton of butter or oil, while the strawberries add natural sweetness and so much fresh strawberry flavor.
And instead of just tossing raw strawberries into the batter, we’re cooking them in a little butter and cinnamon first. This softens the berries and brings out their sweetness before folding them into the loaf. I also save some for the top because you can never have too many strawberries. 🍓
It’s perfect with your morning coffee, for a weekend brunch, as an afternoon snack, or even when you’re craving something sweet after dinner.
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Why You’ll Love This Greek Yogurt Strawberry Loaf
There is SO much to love about this one.
- Soft + fluffy: Greek yogurt adds so much moisture to the batter and gives the loaf the best soft texture.
- Loaded with strawberries: There are 3 1/2 cups of strawberries in one loaf!
- Made with simple ingredients: Nothing complicated or difficult to find here.
- Lower in added sugar: I use monk fruit sweetener in both the loaf and streusel.
- Buttery cinnamon streusel: Because obviously we needed a crumbly streusel on top.
- Perfect for breakfast or brunch: It’s sweet enough to feel like a treat but still works perfectly as a breakfast loaf.
Ingredients
Strawberries
- 3 1/2 cups strawberries (thinly sliced)
- 2 tablespoons butter (grass-fed, softened)
- 1/2 teaspoon cinnamon
Loaf
- 1/2 cup milk (of choice)
- 3/4 cup Greek yogurt (plain nonfat)
- 2 teaspoons vanilla extract
- 2 eggs (large)
- 1 1/4 cups flour (all-purpose)
- 1/4 cup monk fruit sweetener (or sweetener of choice)
- 2 tablespoons cornstarch
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Streusel
- 1/4 cup oat flour (or all-purpose flour)
- 1 tablespoon butter (grass-fed, softened, or coconut oil)
- 1/8 cup brown monk fruit sweetener (or coconut sugar, or sweetener of choice)
- 1/4 teaspoon cinnamon
How To Make It
- Cook the strawberries. Heat the butter in a medium skillet over medium heat. Add the sliced strawberries and cinnamon and cook for 5–6 minutes, stirring occasionally, until the strawberries are softened. Remove from the heat and set aside.
- Prep the oven and loaf pan. Preheat the oven to 325°F. Line a loaf pan with parchment paper for easy removal and lightly spray with avocado oil.
- Make the loaf batter. In a large mixing bowl, whisk together the milk, Greek yogurt, vanilla extract, and eggs until smooth. Add the flour, monk fruit sweetener, cornstarch, baking powder, baking soda, salt, and cinnamon. Gently mix until just combined, being careful not to overmix.
- Add the strawberries. Gently fold about 3/4 of the cooked strawberries into the batter, reserving the remaining 1/4 for the top.
- Make the streusel. In a small bowl, mix together the oat flour, softened butter, brown monk fruit sweetener, and cinnamon until fine crumbles form.
- Assemble the loaf. Pour the batter into the prepared loaf pan and spread it into an even layer. Spoon the reserved strawberries over the top, then evenly sprinkle with the streusel.
- Bake. Bake for 50–55 minutes, or until the center is set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and serve. Allow the loaf to cool in the pan for about 1 hour before removing, slicing, and serving. Enjoy!
The Secret Is Cooking the Strawberries First
You could simply fold fresh strawberries into a loaf batter, but taking a few extra minutes to cook them first makes such a difference in this recipe.
I thinly slice the strawberries and cook them in a skillet with a little grass-fed butter and cinnamon for about 5–6 minutes. The berries soften, release some of their juices, and develop a richer strawberry flavor.
Most of those warm cinnamon strawberries get folded directly into the Greek yogurt batter, but make sure you save about 1/4 of them.
We’ll spoon those right over the top before adding the streusel. Not only does this give you more strawberry flavor in every bite, but it makes the finished loaf SO pretty.
Why Add Greek Yogurt to a Loaf?
If you’ve been around here for a while, you probably already know how much I love baking with Greek yogurt.
Plain Greek yogurt is one of my favorite ways to add moisture to baked goods without relying on a large amount of butter or oil. In this strawberry Greek yogurt loaf, it helps create a really soft, tender texture while also adding some extra protein.
I use plain nonfat Greek yogurt, but you can use your favorite plain Greek yogurt.
Between the Greek yogurt, juicy strawberries, and that crumbly streusel topping, you end up with a loaf that tastes indulgent while still being made with ingredients I feel good about.
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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Tips for the Best Strawberry Greek Yogurt Loaf
Use ripe strawberries. Since strawberries are the main flavor here, this recipe is especially good when you have sweet, ripe berries.
Thinly slice the strawberries. Smaller, thinner pieces will cook down more evenly and distribute throughout the loaf better than large chunks.
Don’t skip cooking the strawberries. It only takes a few minutes and gives the berries such a good soft texture and concentrated flavor.
Don’t overmix the batter. Once you add the dry ingredients, gently mix just until everything comes together. Overmixing can lead to a denser loaf.
Save some strawberries for the top. Trust me on this one! You get those beautiful pockets of strawberry right underneath the golden streusel.
Give it time to cool. I know it’s tempting to immediately slice into it, but this loaf needs time to set. Let it cool for about an hour before slicing for the best texture.
Can I Use Frozen Strawberries?
I prefer fresh strawberries for this recipe because their texture works really well when cooked in the skillet.
If you only have frozen strawberries, you can use them, but keep in mind that frozen berries typically release more liquid as they cook. You may need to cook them a little longer to allow some of that excess moisture to evaporate before adding them to your batter.
Can I Use a Different Sweetener?
Absolutely. I use monk fruit sweetener in the loaf and brown monk fruit in the streusel, but you can use your preferred sweetener.
For the streusel, coconut sugar is another great option and will give you that slightly caramelized flavor you would typically get from brown sugar.
Just keep in mind that substitutions can slightly change the sweetness, texture, and nutritional information of the finished loaf.
How to Store Strawberry Streusel Loaf
Because this loaf contains plenty of fresh strawberries and Greek yogurt, I recommend storing leftovers in the refrigerator.
Once the loaf has completely cooled, transfer it to an airtight container and refrigerate for up to 4–5 days.
You can enjoy a slice cold straight from the fridge, let it come to room temperature, or warm it slightly before serving.
This Greek Yogurt Strawberry Streusel Loaf is definitely going to be on repeat whenever I have fresh strawberries in the fridge.
You get warm, juicy cinnamon strawberries throughout every slice, a super soft Greek yogurt loaf, and that buttery cinnamon streusel on top. It’s sweet enough to satisfy that craving while still being made with simple ingredients.
Serve a slice alongside your morning coffee, add it to a brunch spread, or keep it in the fridge when you need a little afternoon sweet treat.
And if you make this one, don’t forget to let me know what you think! 🍓
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Description
If you have fresh strawberries sitting in your fridge, you HAVE to make this Greek Yogurt Strawberry Streusel Loaf. It’s soft, fluffy, loaded with warm cinnamon strawberries, and finished with a buttery cinnamon streusel that gets perfectly golden in the oven.
Ingredients
Strawberries
Loaf
Streusel
Instructions
-
Cook the strawberries. Heat the butter in a medium skillet over medium heat. Add the sliced strawberries and cinnamon and cook for 5–6 minutes, stirring occasionally, until the strawberries are softened. Remove from the heat and set aside.
-
Prep the oven and loaf pan. Preheat the oven to 325°F. Line a loaf pan with parchment paper for easy removal and lightly spray with avocado oil.
-
Make the loaf batter. In a large mixing bowl, whisk together the milk, Greek yogurt, vanilla extract, and eggs until smooth. Add the flour, monk fruit sweetener, cornstarch, baking powder, baking soda, salt, and cinnamon. Gently mix until just combined, being careful not to overmix.
-
Add the strawberries. Gently fold about 3/4 of the cooked strawberries into the batter, reserving the remaining 1/4 for the top.
-
Make the streusel. In a small bowl, mix together the oat flour, softened butter, brown monk fruit sweetener, and cinnamon until fine crumbles form.
-
Assemble the loaf. Pour the batter into the prepared loaf pan and spread it into an even layer. Spoon the reserved strawberries over the top, then evenly sprinkle with the streusel.
-
Bake. Bake for 50–55 minutes, or until the center is set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
-
Cool and serve. Allow the loaf to cool in the pan for about 1 hour before removing, slicing, and serving. Enjoy!
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
