Strawberry Sour Cream Bread Recipe

There’s something about homemade bread that feels extra special, especially when it’s infused with fresh, juicy strawberries and a hint of tangy sour cream. This strawberry sour cream bread is soft, moist, and bursting with flavor, making it perfect for breakfast, an afternoon snack, or even dessert. And let’s not forget the sweet strawberry glaze drizzled on top—it takes this loaf to another level of deliciousness.

this RECIPE

I still remember the first time I made this bread. It was a chilly spring morning, and I had a basket of fresh strawberries sitting on my counter, their sweet aroma filling my kitchen. I wanted to bake something comforting but not too heavy, something that would pair perfectly with a cup of coffee. That’s when I thought of a strawberry loaf. I played around with the ingredients, adding sour cream for extra moisture and a bit of cinnamon for warmth. The result? A beautifully golden loaf with tender crumbs and pockets of juicy strawberries in every bite. The glaze was an afterthought, but once I drizzled it over the top, I knew I had created something truly special.

A little backstory on strawberry bread

Strawberry bread isn’t as well-known as banana bread or zucchini bread, but it deserves just as much love. Unlike fruit breads that rely on mashed fruit for moisture, this one keeps things light by folding in fresh strawberries, creating bursts of flavor in every slice. The addition of sour cream (or Greek yogurt) helps maintain a tender texture, making it more cake-like than traditional quick bread. Over the years, home bakers have experimented with different versions, some adding nuts, others incorporating cream cheese swirls. This version keeps things simple yet incredibly satisfying.

Let’s talk ingredients: The magic behind the loaf

• Unsalted butter: Adds richness and a buttery flavor. If you’re out, try using coconut oil or even olive oil for a slightly different taste.
• Granulated sugar: Provides the perfect amount of sweetness without overpowering the strawberries.
• Eggs: Help bind everything together and add structure. Room-temperature eggs work best for a smooth batter.
• Sour cream: The secret to keeping the bread moist and tender. Greek yogurt is a great alternative with similar results.
• Vanilla extract: Optional, but it enhances the sweetness of the strawberries.
• All-purpose flour: Gives the bread its structure. If using whole wheat flour, mix it with white flour for a balanced texture.
• Baking powder & baking soda: The leavening agents that give the bread a slight rise.
• Salt: Just a pinch enhances the flavors and balances the sweetness.
• Ground cinnamon: A warm, cozy touch that pairs beautifully with strawberries. Totally optional but worth trying.
• Strawberries: The star of the show! Fresh or frozen both work, but if using frozen, don’t thaw them first to prevent excess moisture.

Kitchen gear: What you’ll need

• Mixing bowls: One for dry ingredients, one for wet.
• Electric mixer (optional): Makes creaming the butter and sugar easier, but a sturdy whisk and some arm strength work too.
• Loaf pan (9×5 inch): The perfect size for this bread. Grease it well to prevent sticking.
• Spatula: For gently folding in the strawberries without overmixing.
• Toothpick: Your best tool for checking doneness.

Step-by-step: How to make strawberry sour cream bread

1. Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Cream the butter and sugar in a large bowl until light and fluffy. If you’re using an electric mixer, this takes about 2-3 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract.
4. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step ensures even distribution of leavening agents.
5. Gradually add the dry ingredients to the wet mixture, stirring gently. The batter will be thick—don’t worry!
6. Fold in the strawberries using a spatula. Be gentle to avoid smashing them too much.
7. Pour the batter into your prepared pan and smooth out the top.
8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it with foil.
9. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

The strawberry glaze: The finishing touch

1. In a small bowl, mix the finely chopped strawberries, powdered sugar, and lemon juice.
2. Stir until the sugar dissolves and forms a thick, pourable glaze. If it’s too thick, add a little more lemon juice; if too thin, add more sugar.
3. Once the bread is fully cooled, drizzle the glaze over the top. Let it set before slicing.

Fun variations to try

• Chocolate twist: Add ½ cup of mini chocolate chips to the batter. Chocolate and strawberries? Always a win.
• Nutty addition: Fold in ½ cup of chopped pecans or almonds for crunch.
• Coconut version: Swap some of the flour with shredded coconut and use coconut yogurt instead of sour cream.
• Gluten-free option: Use a 1:1 gluten-free flour blend. The texture will be slightly denser but still delicious.
• Dairy-free swap: Use dairy-free butter and coconut yogurt in place of sour cream.

How to serve and store your strawberry bread

Serve slices warm with a little butter, or enjoy it at room temperature with a cup of tea or coffee. For a fancier presentation, add a few fresh strawberry slices on top of the glaze.

Storage tips:

• Keep it at room temperature for up to 2 days in an airtight container.
• Refrigerate for up to a week, but bring it to room temp before serving for the best texture.
• Freeze individual slices by wrapping them in plastic wrap and storing them in a freezer-safe bag for up to 3 months.

Drink pairings: What goes well with this bread?

• Coffee: A classic pairing, especially a vanilla latte.
• Tea: Try chamomile or a lightly sweetened black tea.
• Milk: Because sometimes, simple is best.

FAQs

1. Can I use frozen strawberries?
Yes! Just toss them in a little flour before adding them to the batter so they don’t sink.

2. My bread turned out dry—what went wrong?
Overbaking is usually the culprit. Check your oven temp and start testing at 50 minutes.

3. Can I skip the glaze?
Absolutely! The bread is sweet enough on its own, but the glaze adds a lovely extra touch.

4. What if I don’t have sour cream?
Greek yogurt works just as well, or even buttermilk in a pinch.

5. How can I make this bread more moist?
Make sure not to overmix the batter, and store it properly to keep it from drying out.

Ready to bake?

If you love strawberries and crave a moist, flavorful quick bread, this recipe is for you. Give it a try and don’t be afraid to make it your own with fun variations. Happy baking!

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