Ingredients
Scale
For the strawberry bread:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream (or Greek yogurt)
- 1 teaspoon vanilla extract (optional)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 2 cups strawberries, sliced (fresh or frozen)
For the strawberry glaze:
- 1/2 cup strawberries, finely chopped or coarsely mashed
- 2 cups powdered/confectioners sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- 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.
- Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step ensures even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, stirring gently. The batter will be thick—don’t worry!
- Fold in the strawberries using a spatula. Be gentle to avoid smashing them too much.
- Pour the batter into your prepared pan and smooth out the top.
- 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.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert