Strawberry Sour Cream Bread Recipe

Strawberry season always sneaks up on me. One day, I’m buying overpriced berries at the store, and the next, my kitchen is overflowing with sweet, ruby-red gems from the farmers’ market. That’s when I start baking everything strawberry-related—pies, muffins, and my all-time favorite: strawberry sour cream bread.

Strawberry Sour Cream Bread Recipe

This recipe is a gem because it’s the perfect balance of moist, buttery richness and fresh, juicy strawberries. The sour cream gives it an unbelievably tender crumb, and that strawberry glaze? It’s the kind of thing you want to drizzle on everything in sight.

A little memory baked into every bite

I first made this bread on a whim, trying to use up a carton of strawberries that were just a day away from going bad. I threw everything together, hoping for the best, and an hour later, my kitchen smelled like heaven. The first bite was pure magic—sweet, tangy, and impossibly soft. I ended up eating half the loaf in one afternoon (zero regrets). Now, it’s my go-to bake when I want something comforting yet fresh.

What makes this strawberry bread special?

This isn’t just another quick bread. The combination of sour cream and butter makes it incredibly moist without being heavy. The strawberries bake into little pockets of jammy goodness, and the hint of cinnamon adds just enough warmth to make every bite extra cozy. Plus, the strawberry glaze on top takes it to the next level—it’s fresh, tangy, and just sweet enough.

Let’s talk ingredients

Strawberries

Fresh or frozen both work, but fresh strawberries bring out the best flavor. If using frozen, don’t thaw them—just toss them in frozen to prevent them from turning mushy. When picking fresh berries, look for deep red ones with a sweet fragrance.

Sour cream

This is the secret to the moist texture. Greek yogurt works too if that’s what you have on hand. I’ve even tried it with full-fat plain yogurt, and it was just as delicious.

Butter

Butter gives this bread a rich, buttery flavor. If you only have salted butter, reduce the salt in the recipe by half.

Flour

All-purpose flour keeps things classic. If you want a heartier loaf, try swapping in half whole wheat flour. It adds a nutty depth without making the bread too dense.

Cinnamon

This is optional, but I highly recommend it. It adds a subtle warmth that pairs beautifully with the strawberries.

Baking powder & baking soda

The combination ensures the perfect rise. Make sure your baking soda is fresh for the best results.

Sugar

Granulated sugar keeps it sweet without overpowering the strawberry flavor. If you prefer a more caramel-like sweetness, you could try using half brown sugar.

Eggs

Eggs provide structure and richness. Room temperature eggs mix in more smoothly, so if you forget to take them out ahead of time, just place them in warm water for a few minutes.

Strawberry Sour Cream Bread Recipe

Kitchen gear you’ll need

  • A 9×5-inch loaf pan (greased or lined with parchment for easy removal)
  • A mixing bowl for the dry ingredients
  • A second mixing bowl for the wet ingredients
  • A hand mixer or whisk (creaming butter and sugar by hand is a mini workout!)
  • A spatula for folding in the strawberries
  • A cooling rack to let your bread set before glazing

Step-by-step: Making the perfect strawberry bread

  1. Cream the butter and sugar
    Beat the softened butter and sugar together until light and fluffy. This step is key for a soft, tender texture. If the butter is too cold, you’ll struggle to get it creamy—let it sit out for at least 30 minutes beforehand.
  2. Add the eggs and sour cream
    Mix in the eggs one at a time, beating well after each addition. Stir in the sour cream (or Greek yogurt) and vanilla extract if using. The batter might look slightly curdled at this stage, but don’t worry—it’ll come together once the dry ingredients are added.
  3. Combine the dry ingredients
    In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. Mix it all together
    Gently fold the dry ingredients into the wet mixture. Be careful not to overmix—stir just until you don’t see streaks of flour. Overmixing can make the bread dense.
  5. Fold in the strawberries
    Toss the strawberries with a tablespoon of flour to keep them from sinking, then gently fold them into the batter.
  6. Bake to golden perfection
    Pour the batter into the greased loaf pan and smooth the top. Bake at 350°F (180°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too fast, tent it loosely with foil.
  7. Cool before glazing
    Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.
Strawberry Sour Cream Bread Recipe

The glaze: Sweet, tangy, and totally irresistible

Mash or finely chop ½ cup of strawberries, then stir in powdered sugar and lemon juice until smooth. If it’s too thick, add a little more lemon juice. Drizzle generously over the cooled bread and let it set before slicing.

Make it your own!

  • Gluten-free: Use a good 1:1 gluten-free flour blend.
  • Vegan: Swap butter for vegan butter, use a flax egg (1 tbsp flaxseed + 3 tbsp water), and go with a plant-based yogurt.
  • Extra fruity: Add blueberries or raspberries for a mixed berry version.
  • Nutty twist: Fold in chopped walnuts or pecans for crunch.

Serving ideas

This bread is fantastic on its own, but here are a few fun ways to serve it:

  • Warm it up and slather with butter.
  • Top with a dollop of whipped cream and extra berries.
  • Pair it with a scoop of vanilla ice cream for dessert.

What to drink with it?

  • A hot cup of coffee brings out the sweetness beautifully.
  • A glass of cold milk is classic and comforting.
  • For an adult treat, try it with a fruity rosé or a light, slightly sweet Riesling.

Storing and reheating tips

  • Room temp: Wrap tightly and store for up to 3 days.
  • Fridge: Keeps for a week in an airtight container.
  • Freezer: Wrap slices individually and freeze for up to 3 months. Reheat in the microwave for 20-30 seconds.

Adjusting for different serving sizes

Want a smaller batch? Halve the ingredients and bake in a mini loaf pan (adjust the bake time to around 30-40 minutes). Need more? Double it and bake in two pans!

Troubleshooting tips

  • Bread too dense? Don’t overmix the batter.
  • Soggy center? Bake a little longer and check with a toothpick.
  • Strawberries sinking? Toss them in flour before folding in.

Give it a try!

I promise, once you taste this strawberry sour cream bread, it’ll become a staple in your kitchen. Play around with flavors, make it your own, and enjoy every bite. Let me know how it turns out!

Strawberry Sour Cream Bread Recipe

FAQs

Can I use frozen strawberries?
Yes! Just toss them in frozen—no need to thaw.

How do I make it less sweet?
Reduce the sugar by ¼ cup, and it’ll still taste great.

Can I skip the glaze?
Of course! It’s delicious plain too.

What’s the best way to slice it?
Use a serrated knife for clean slices.

Can I make muffins instead?
Yep! Bake at 350°F for about 18-22 minutes.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Sour Cream Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This strawberry sour cream bread is buttery, soft, and packed with fresh strawberries. Topped with a sweet strawberry glaze!

  • Total Time: 1 hour 5 minutes
  • Yield: 810 1x

Ingredients

Scale
  • 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

  • Cream the butter and sugar
    Beat the softened butter and sugar together until light and fluffy. This step is key for a soft, tender texture. If the butter is too cold, you’ll struggle to get it creamy—let it sit out for at least 30 minutes beforehand.
  • Add the eggs and sour cream
    Mix in the eggs one at a time, beating well after each addition. Stir in the sour cream (or Greek yogurt) and vanilla extract if using. The batter might look slightly curdled at this stage, but don’t worry—it’ll come together once the dry ingredients are added.
  • Combine the dry ingredients
    In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • Mix it all together
    Gently fold the dry ingredients into the wet mixture. Be careful not to overmix—stir just until you don’t see streaks of flour. Overmixing can make the bread dense.
  • Fold in the strawberries
    Toss the strawberries with a tablespoon of flour to keep them from sinking, then gently fold them into the batter.
  • Bake to golden perfection
    Pour the batter into the greased loaf pan and smooth the top. Bake at 350°F (180°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too fast, tent it loosely with foil.
  • Cool before glazing
    Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.

Notes

Serving ideas

This bread is fantastic on its own, but here are a few fun ways to serve it:

  • Warm it up and slather with butter.
  • Top with a dollop of whipped cream and extra berries.
  • Pair it with a scoop of vanilla ice cream for dessert.
  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star