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Strawberry Sour Cream Bread

Easy Strawberry Sour Cream Loaf
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A quick and easy strawberry bread filled with plenty of strawberries and topped with a fresh strawberry glaze.

Ingredients

Scale

For the 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 glaze:

  • 1/2 cup strawberries, finely chopped or coarsely mashed
  • 2 cups powdered/confectioners sugar
  • 1 tablespoon lemon juic

Instructions

  1. Step 1: In a large mixing bowl, cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar together until light and fluffy, about 2-3 minutes with an electric mixer or stand mixer. This step incorporates air for a tender crumb.
  2. Step 2: Beat in 3 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in 1/2 cup sour cream (or Greek yogurt) and 1 teaspoon vanilla extract (if using) until the mixture is smooth and creamy. The sour cream adds moisture and a slight tang, making the bread irresistibly soft.
  3. Step 3: In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon (if using). This ensures the leavening agents and spices are evenly distributed for a consistent rise.
  4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or on low speed until just combined. Overmixing can make the bread dense, so stop as soon as the flour is incorporated. Gently fold in 2 cups sliced strawberries, ensuring they’re evenly distributed without crushing them. If using frozen strawberries, add them straight from the freezer to prevent bleeding.
  5. Step 5: Preheat your oven to 350°F (180°C). Grease a 9×5 inch loaf pan or line it with parchment paper. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes to prevent over-browning.
  6. Step 6: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. While cooling, prepare the strawberry glaze by mixing 1/2 cup finely chopped or mashed strawberries, 2 cups powdered sugar, and 1 tablespoon lemon juice until smooth. Drizzle or spread the glaze over the cooled bread, letting it set for 15-20 minutes before slicing.

Notes

  • Option: Add 1/2 cup toasted pecans or white chocolate chips.
  • Option: Use less powdered sugar for a thinner glaze.
  • Option: Bake as muffins for 20-25 minutes.
  • My family loves this bread for its moist texture and fresh strawberry taste—perfect for summer!

Nutrition

Find it online: https://savorgastronomy.com/strawberry-sour-cream-bread/