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Strawberry and Mint Tea Loaf

A deliciously soft and moist sponge full of fresh flavour. This Strawberry and Mint Tea Loaf is the perfect treat for an afternoon tea in the sunshine.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Cake
Keyword: Strawberry and Mint
Servings: 1 Loaf
Calories: 3187kcal
Author: mykitchendrawer


  • Large mixing bowl
  • Whisk
  • 2lb loaf tin
  • Food processor


For the loaf cake

  • 150 ml milk
  • 2 tbsp peppermint tea loose leaf or tea bag
  • 200 g fresh strawberries chopped
  • 250 g Natural yoghurt
  • 150 ml vegetable oil
  • 200 g caster sugar
  • 2 eggs large
  • 250 g plain flour
  • 25 g freeze dried strawberries powdered
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1/2 tsp salt

For the strawberry mint glaze

  • 100 g icing sugar
  • 1/2 tbsp freeze dried strawberry powdered
  • 2 tbsp mint milk steeped
  • Fresh Strawberries sliced
  • Mint sprigs


For the Strawberry and Mint Cake

  • Line a loaf tin with baking paper and preheat the oven to 180°C
  • Heat the milk in a pan with the mint tea (either a tea bag or loose leaf in a strainer). Bring the milk to boil then remove from the heat and leave to one side and let it cool.
  • Mix the chopped strawberries and yoghurt together until the yoghurt is tinted pink.
  • Whisk the eggs and sugar together in a large bowl until light and bubbly. Then add the strawberry yoghurt and oil and stir it all through until combined.
  • Blitz or crush the freeze dried strawberries to form a powder, then add the flour, baking powder, bicarbonate of soda, salt and powdered strawberry to the wet mixture and fold it all together until just combined.
  • Add all but 2 tbsp of the mint milk and then fold it through gently.
  • Pour the batter into the prepared loaf pan and bake for 50 minutes until golden brown. Cool on a wire rack for 5 minutes then remove from the pan and leave to cool completley before decorating.

Strawberry and Mint Glaze

  • Mix the icing sugar and freeze dried strawberries together then add the remaining 2 tbsp mint infused milk and sitr through until you have a thick but pourable mixture. You can add more milk if think it's not loose enough, but go slowly adding a tiny bit at a time.
  • Pour the glaze over the cooled loaf cake, letting it drip down the sides, then add the slices strawberries and mint sprigs.
  • Let the glaze set for for about 10 minutes then slice and serve.


Calories: 3187kcal | Carbohydrates: 362g | Protein: 50g | Fat: 174g | Saturated Fat: 133g | Trans Fat: 1g | Cholesterol: 375mg | Sodium: 2445mg | Potassium: 1743mg | Fiber: 13g | Sugar: 157g | Vitamin A: 966IU | Vitamin C: 703mg | Calcium: 808mg | Iron: 26mg
Tried this recipe?Mention @mykitchendrawer or tag #mykitchendrawer!