Strawberry Old-Fashioned Donut Loaf
5.0 from 3 reviewsThis strawberry old-fashioned donut loaf has a soft pink crumb, buttery streusel through the middle and over the top, and a thin vanilla glaze that sets into a crackly shell. It has that tender but substantial cake-donut texture, with strawberry flavor all the way through.
Freeze-dried strawberry powder and a little strawberry emulsion give it the familiar flavor of a strawberry-glazed donut. If strawberry milk was your childhood favorite, this is your loaf. There is no frying or shaping individual donuts, just one loaf to slice and share.
Save this recipe
Want to save this recipe for later?
Enter your email and I’ll send it to your inbox.
The Strawberry Flavor I Never Outgrew
It had been a while since I worked with emulsions and flavoring. When it comes to fruit, natural and bright is almost always the goal, which is exactly why I love freeze-dried fruit powders so much. But I could not stop eating this loaf - or the blueberry old-fashioned donut loaf - and a little strawberry emulsion is the reason this one lands somewhere especially nostalgic.
The second you smell it, you know the flavor. It is not meant to smell like a strawberry patch; it smells like a strawberry-glazed cake donut from your favorite shop, and in this instance that is perfect. The freeze-dried strawberry powder keeps real fruit in the picture, while the emulsion gives the loaf that sweet, familiar donut-shop note.
If you were a strawberry Nesquik fan, you need to make this too. Strawberry milk was my favorite growing up, and I used to get in trouble for eating the mix straight from the container with a spoon when I was probably three. Unlike some childhood favorites that lose their magic with age, the flavors in this strawberry donut loaf work for everyone. You will understand why the second you take a bite.
Ingredient notes
Key ingredients
Freeze-dried strawberry powder
Powder flavors and colors the whole loaf without the wet pockets fresh berries would create. Sift it with the dry ingredients so it disperses evenly.
Strawberry emulsion
A bakery emulsion is a bottled flavoring used much like an extract. Its water-based formula is designed to hold its flavor through baking. This recipe uses LorAnn's strawberry bakery emulsion.
The freeze-dried strawberries bring real fruit flavor; the emulsion adds that sweet strawberry-donut note. Use both! That little half teaspoon helps give this loaf the full donut-shop flavor.
Plain unsweetened yogurt
Yogurt gives this egg-free loaf moisture, body, and the tender but substantial crumb that makes it feel like a cake donut.
Cold butter sticks
Cold butter holds the streusel in distinct clusters through baking. Use butter sticks rather than a soft tub spread.
Vanilla bean paste
Vanilla rounds out the strawberry in the batter, streusel, and glaze and gives the finished loaf a classic bakery flavor.
Coarse sanding sugar
Modern Mountain Baking Company White Sparkling Sugar is my go-to sanding sugar. I get it on Amazon, and it adds a crisp, sparkly finish without melting into the top.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
Forager Unsweetened Plain Yogurt
The plain unsweetened yogurt I use for this loaf.
Silk Original Unsweet
The unsweetened soy milk I use for this loaf.
Country Crock Plant Butter Sticks
The butter sticks I use for the streusel.
Jungle Powders Freeze-Dried Strawberry Powder
The strawberry powder I use in this loaf.
Rising Star Baking Supply Vanilla Bean Paste
The vanilla bean paste I use, linked to the 4-ounce Walmart bottle.
LorAnn Strawberry Bakery Emulsion
The strawberry emulsion I use in this recipe.
Testing notes
Why this works
Why there is apple cider vinegar
The vinegar reacts with the baking soda and helps give the loaf lift. It also balances the sweetness a little. You should not taste vinegar in the finished loaf.
Step by step
How It All Comes Together
Step 1
Make the cold vanilla streusel
Whisk the flour, sugar, and salt, then work in the cold butter and vanilla bean paste with your fingertips. Stop when you have both fine crumbs and larger buttery clusters, then refrigerate the streusel while you make the batter.
Cold butter goes into the dry streusel ingredients. 
Use your fingertips to work in the butter, keeping some larger pieces. Step 2
Mix the strawberry donut loaf batter
Whisk the sugar, oil, yogurt, milk, vanilla bean paste, strawberry emulsion, and apple cider vinegar until smooth. Add the dry ingredients and freeze-dried strawberry powder, then whisk only until no dry streaks remain.
Sift the strawberry powder to break up the small lumps. 
The strawberry emulsion adds another layer of strawberry flavor. Step 3
Build the middle streusel layer
Spread just under half of the strawberry batter into the lined pan and cover it evenly with half of the chilled streusel. Carefully add the remaining batter and spread it all the way to the edges without disturbing the layer underneath.
Spread just under half of the batter into the lined pan. 
Spoon the next layer of batter over the chilled streusel. 
Spread gently, just until the streusel underneath is covered. Step 4
Add the top streusel and bake
Scatter the remaining cold streusel over the batter, keeping plenty of the large clusters intact. Bake until the center no longer jiggles and a tester inserted into the cake portion comes out with moist crumbs but no wet batter.
Leave some bigger streusel pieces on top. 
Let the baked loaf rest before lifting it onto the rack. Step 5
Pour on the vanilla crackle glaze
Let the loaf cool briefly, then whisk the glaze until smooth and pourable. Pour it over the slightly warm loaf so it settles around the streusel and drips down the sides, then dust with strawberry powder if you like.
I used 2 drops of red food coloring for the pink glaze pictured here. The coloring is optional. 
A little grated freeze-dried strawberry finishes the top. Step 6
Let the glaze set before slicing
Give the glaze time to set before cutting into the loaf. Serve it at room temperature for the softest crumb, or chill it completely for the denser old-fashioned cake-donut texture.
The middle layer of streusel runs right through each slice.
From Instagram
Watch the reel
Watch the strawberry cake-donut batter, buttery streusel, and vanilla crackle glaze come together from bowl to slice.
Open the reel
Troubleshooting
If This Happens
The strawberry powder has hard little pieces
Sift the powder before it goes into the batter. Press any soft pieces through the sieve and discard anything too firm to break down.
The batter feels difficult to spread over the middle streusel
Add it in small spoonfuls across the pan instead of dropping it all in the center. Gently connect those spoonfuls with an offset spatula so the streusel underneath stays in place.
The streusel is browning before the center is ready
Tent the loaf loosely with foil and keep baking. The foil protects the top while the center finishes setting.
The tester keeps picking up something wet
Move the tester slightly to the side and check the cake itself. The buttery middle streusel can look wet even when the surrounding crumb is baked.
It is taking a long time to bake
Every oven is different, and some loaves simply need more time. Make sure to keep the oven door closed instead of checking frequently. If the tester has a very thick, paste-like residue, give the loaf another 3-5 minutes. If the tester looks wetter and more like the unbaked batter, wait 7-10 minutes before checking again.
The glaze is pooling underneath the loaf
Move the loaf to a wire rack before glazing so the excess can drip away. Keep parchment or a sheet pan underneath the rack for an easier cleanup.
Before you slice
Texture and serving notes
Serve the loaf warm for the softest crumb, or chill it fully for a denser, more traditional cake-donut bite.
Keep it good
Storage
Fridge
Store covered in the refrigerator for up to 4 days.
Freezer
Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Recipe FAQ
Questions that come up
Can I use fresh strawberries instead of freeze-dried strawberry powder?
I do not recommend it in this loaf. Fresh strawberries add moisture and wet fruit pockets that change the structure. Freeze-dried strawberry powder gives the entire crumb an even strawberry flavor and color while preserving the dense cake-donut texture.
Can I leave out the strawberry emulsion?
Yes, but this recipe is focused on creating that nostalgic strawberry donut-shop flavor. The amount of freeze-dried strawberry powder is not meant to be the star on its own, so the strawberry flavor may be fainter than you want without the emulsion. Freeze-dried fruit is extremely absorbent, and simply adding more powder will noticeably alter the loaf's texture and outcome.
Should I add dried strawberries?
No. This version was developed without dried strawberries. The freeze-dried strawberry powder and strawberry emulsion provide the flavor, while the smooth crumb and streusel seam create the old-fashioned donut texture.
Can I use dairy ingredients?
Yes. I test my recipes with non-dairy ingredients, but you can use the plain unsweetened yogurt, milk, and butter you have on hand while keeping the listed amounts and temperatures the same.
How do I know when the loaf is done?
Let the tester and the center's movement guide you. The loaf is done when the middle no longer jiggles and a tester inserted into the cake portion comes out with moist crumbs but no wet batter. If the streusel browns too quickly, tent the loaf loosely with foil and continue baking.
Why does this loaf taste even better cold?
Chilling gives the egg-free crumb and glaze time to set completely. The texture becomes denser and more cohesive, which makes each slice feel especially close to an old-fashioned cake donut.
Will it turn out the same if I use volume measurements?
Often, yes - but not always. Flour and other ingredients can weigh differently from one cup to the next depending on how they are filled or packed, and even humidity can make a difference. That is why I recommend using a scale when you can. These loaves are easy to make, but their ratios are precise. Baking ingredients are expensive, and there is nothing more frustrating than a loaf that does not turn out as expected. Volume measurements are included for convenience, but weighing gives you the closest match to the recipe I tested.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
More donut loaves to try
- Prep
- 30 min
- Bake
- 50-90 min
- Total
- About 2 hr 10 min, including cooling and glaze setting
- Yield
- One 9x5-inch loaf
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Classic Streusel
- 115 g all-purpose flour115 g (about 3/4 cup + 3 tablespoons + 1 teaspoon) all-purpose flour
- 80 g granulated sugar80 g (about 6 tablespoons + 1 1/2 teaspoons) granulated sugar
- 1/2 teaspoon fine sea salt1/2 teaspoon fine sea salt
- 85 g cold butter, cubed85 g (about 6 tablespoons) cold butter, cubed
- 1/2 teaspoon vanilla bean paste1/2 teaspoon vanilla bean paste
Strawberry Donut Loaf
- 260 g all-purpose flour260 g (about 2 cups + 3 tablespoons) all-purpose flour
- 15 g cornstarch15 g (about 2 tablespoons + 1/2 teaspoon) cornstarch
- 1 3/4 teaspoons baking powder1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 220 g granulated sugar220 g (about 1 cup + 2 tablespoons) granulated sugar
- 26 g freeze-dried strawberry powder26 g (about 2 tablespoons + 1/2 teaspoon) freeze-dried strawberry powder
- 120 g neutral oil120 g (about 1/2 cup + 2 teaspoons) neutral oil
- 200 g plain unsweetened yogurt, room temperature200 g (about 3/4 cup + 1 tablespoon) plain unsweetened yogurt, room temperature
- 155 g milk, room temperature155 g (about 1/2 cup + 2 tablespoons) milk, room temperature
- 1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
- 1/2 teaspoon strawberry emulsion1/2 teaspoon strawberry emulsion
- 1/2 teaspoon apple cider vinegar1/2 teaspoon apple cider vinegar
Vanilla Crackle Glaze
- 250 g powdered sugar, sifted250 g (about 2 cups + 1 tablespoon) powdered sugar, sifted
- 60 g milk60 g (about 1/4 cup) milk
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- Pinch fine sea saltPinch fine sea salt
- 2 drops red food coloring (optional)2 drops red food coloring (optional)
Finish
- Freeze-dried strawberry powder, for dusting (optional)Freeze-dried strawberry powder, for dusting (optional)
Before Baking
- Coarse sanding sugar, for sprinklingCoarse sanding sugar, for sprinkling
Pan used
I personally prefer a light-colored aluminum pan for these loaves. Here is the one I use. Not sponsored. I don't earn a commission from this link.
Glass holds heat longer, so the edges can overbake before the center is done. If you use glass, loosely tent the loaf with foil early, as soon as the top starts to brown. The foil helps protect the top, but it does not stop the sides or bottom from baking too quickly.
Removing the parchment
Carefully lift the loaf onto a wire rack and remove the parchment from underneath. I carefully flip the loaf onto its side, then turn it upside down onto my forearm so I can peel away the parchment without damaging the loaf.
Instructions
- 1Preheat the oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment paper.
- 2In a medium bowl, whisk together the flour, granulated sugar, and salt for the streusel. Add the cold butter and vanilla bean paste. Work together with your fingertips until a mixture of fine crumbs and large buttery clusters forms. Refrigerate while preparing the batter.
- 3In a large bowl, whisk together the granulated sugar, oil, yogurt, milk, vanilla bean paste, strawberry emulsion, and apple cider vinegar until completely smooth.
- 4Add the flour, cornstarch, freeze-dried strawberry powder, baking powder, baking soda, and salt. Whisk just until combined and no dry streaks remain.
- 5Spread just under half of the batter into the prepared loaf pan.
- 6Sprinkle half of the chilled streusel evenly over the batter.
- 7Carefully spread the remaining batter over the streusel until completely covered.
- 8Sprinkle the remaining streusel evenly over the top, leaving plenty of large buttery clusters.
- 9Sprinkle the top lightly and evenly with coarse sanding sugar just before baking.
- 10Bake for 50-65 minutes, or possibly longer if your oven runs slower. Check the loaf at 45 minutes and tent loosely with foil if the streusel is browning quickly. Depending on your oven, the total baking time may extend to 90 minutes. Use the listed doneness cues rather than the clock alone.
- 11
Before you take the loaf out
Baking time is a guide, not a deadline.
Check the center: Insert a skewer or toothpick into the cake in the center, avoiding the streusel layer.
Ready to come out: The center no longer jiggles and the tester comes out clean or with moist crumbs. No wet batter.
Keep baking: Thick, paste-like batter: bake 3-5 minutes more. Wet batter: bake 7-10 minutes more. Then test the center again.
The 205-210°F (96-99°C) range is an extra check. Batter on the tester still means keep baking, even at that temperature.
An underbaked center can collapse as the loaf cools.
- 12Cool in the pan for 10-15 minutes, then carefully lift the loaf onto a wire rack.
- 13Once the loaf is on the wire rack and feels warm but no longer hot, whisk together the powdered sugar, milk, vanilla bean paste, and salt until smooth and pourable. For a pink glaze, stir in 2 drops of red food coloring, if desired. Pour the glaze over the loaf, allowing it to settle around the streusel and drip down the sides.
- 14Dust with freeze-dried strawberry powder, if using. Allow the glaze to set on the counter or in the refrigerator before slicing. Serve at room temperature or fully chilled.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
Made it? Tell us.
Ratings and reviews
Not only is this cake stunning. It’s absolutely delicious. Beautiful texture and flavour. Very moist. Everybody I have made this for loves it!!!
Thank you so much for sharing! I'm so glad everyone enjoys it - keep me posted on what you make next! :) Thank you again.
This was my first time trying any type of donut loaf but it certainly won’t be my last! I couldn’t believe how good this was🍓The flavour and the texture was absolute perfection and I am now going through the backlist of amazing flavours available on Angela’s page. I really couldn’t recommend these recipes highly enough so a definite five stars from me 🌟🌟🌟🌟🌟
Thank you so much for your kind words, Christine!! I'm so glad you enjoyed it, and yes, if you liked this one, you will love the others :) Thank you for sharing!!
This cake is amazing. It is a sugar bomb, but soo good. I put freeze dried strawberries in the glaze too, which was definitely a good choice and didn’t put the dried strawberries through a sieve cause we all loved the little strawberry pieces.
I’m so happy you all enjoyed it! I love that idea - such a good addition 😍
Questions from readers
Recipe questions and answers
Hi Angela, I’m planning on making this ~2 weeks in advance for my nephews birthday. Will the loaf be just as good if I make the loaf fully glazed, chill it, wrap it in Saran Wrap and freeze it until day of? Thanks!
Hey there! That plan is perfectly fine. Just be extra sure that it's wrapped tightly with zero exposure. Happy birthday to your nephew!
Can you make this using regular butter vs plant butter? If so, what ratio would you recommend? Thank you!
Yup! 1:1 sub is perfect :) enjoy!
This recipe shows a pink glaze but the ingredients listed don’t have any strawberry? Am I missing something?
Hi Jeff! I added a drop of food coloring - totally optional :)
What is the strawberry emulsion? How do you make it? You do not provide any info on how to make it or is an extract like vanilla. Thanks
Hi Beth! Strawberry emulsion is a water soluble alternative to using strawberry extract. Water-based emulsions do not cook off the way extracts do so you get that true bakery flavor. It is not something you make - I purchase mine at Michaels or Amazon and I recommend LorAnn's Strawberry Emulsion. This is an ingredient that is an essential part of this recipe & I promise it's worth it! If you make it, would love to hear about your results. :)
What is strawberry emulsion?
Hi Lisa! Strawberry emulsion is a concentrated strawberry baking flavoring, similar to an extract but with a stronger, more nostalgic strawberry taste. It gives the loaf that classic strawberry donut-shop flavor without adding extra moisture. A little goes a long way!
Did you make this?
Share your bake on Instagram - tag @obsessedwithcashews and use #obsessedcakes.