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Roasted Strawberry Lemon Loaf

Easter is coming up… like in a few weeks, and that typically means I will spend the next two weeks writing a million and one lists out with what to serve, my grocery list, and overdose on coffee trying to make sure I have everything planned. It’s not a system I would recommend for the faint of heart. As I make my lists I typically end up having too many brunch dishes, and not enough sweets… there in lays the problem! So to help out my next Easter Brunch (or really any coffee break) I created something with a touch of sweet.


I love getting together for meals. I have a passion (no doubt created by my mom) to host brunch/dinner parties. They always excite me – what to make? Who’s coming? Are there kids? Set meal or pot luck style? Where is everyone going to sit? What dishes should I use? The questions – and excitement – go on and on…probably driving Clint a little batty (but can you blame a girl??).

This little treat helps answer some of those questions (and those afternoon “pick me up” requirements).

Roasting strawberries brings out a whole new level of flavour, and because of those little bursts of sweetness, I didn’t add a ton of sugar or lemon flavour. I would like to say there is a balance – a harmony really – between these great flavours. Try it out and you will see what I mean!


The Ingredients:

  • 2 cups strawberries
  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup unsalted butter
  • zest of 1 lemon
  • 2 tbsp lemon juice
  • 3/4 cup low-fat buttermilk
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1 tsp cinnamon


The How-To:

  1. Preheat your oven to 375 degrees.
  2. Hull and quarter your strawberries and arrange in a single layer on parchment lined baking sheet.
  3. Roast in the oven for about 40 minutes or so until they turn a deep red colour.
  4. Reduce the heat to 350 degrees.
  5. In a medium bowl add the flour, baking powder, baking soda and cinnamon.
  6. In a stand mixer or another bowl with a hand mixer, cream the butter, lemon zest and sugar together at medium-high speed. Reduce the speed to slow and add eggs one at a time making sure each is well mixed in before adding the next.
  7. In a small bowl combine milk, lemon juice and vanilla.
  8. With the mixer on low mix the flour mixture and milk mixture in in parts, starting and ending with the flour mixture. Do not over mix.
  9. With a spoon, stir in the roasted strawberries.
  10. Pour into a greased loaf pan and bake of about 60 minutes or until a toothpick comes out clean.
  11. Let cool for about 5 minutes in the pan, then remove and continue cooling on a wire rack.


After this I can say I have at least one question answered – I know what I will add to the Easter Brunch that’s sweet… but it still doesn’t help with the big question: Who to invite?

Thank you all so much for stopping in today! What are some Easter meal must-haves on your table? 

What are you serving for Easter? This Roasted Strawberry Lemon Loaf will have everyone asking for seconds! Delicious!

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  1. I have surplus strawberries from the farmers market and a bunch of lemons that a friend gifted me . This would be a great recipe to make use of them. Can’t wait to try it. Thanks for sharing!!!!

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