Strawberry Sour Cream Bread

Ingredients You’ll Need

• 1 ½ cups fresh strawberries (diced small)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• Optional: ½ teaspoon ground cinnamon or nutmeg for a warm spice note

Step-by-Step Method

Step 1: Prepare the Strawberries

Wash and pat dry the fresh strawberries. Dice them into small, even pieces. Place them in a small bowl, sprinkle with a teaspoon of flour, and gently toss. This prevents the fruit from sinking to the bottom of your bread during baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. If you’re adding cinnamon or nutmeg, whisk it in here as well. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter with sugar until light and fluffy. This usually takes about 2–3 minutes and helps create a tender loaf.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, ensuring each is fully incorporated. Then mix in the vanilla extract for extra depth of flavor.

Step 5: Incorporate the Sour Cream

Add the sour cream to the wet mixture, blending until smooth. The batter will appear thick and creamy — this is what gives the bread its moisture.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to the wet bowl, mixing gently until just combined. Avoid overmixing; a few streaks of flour are fine, as they’ll disappear when folding in the strawberries.

Step 7: Fold in the Strawberries

Using a spatula, carefully fold the diced strawberries into the batter. Ensure they’re evenly distributed without breaking them down too much.

Step 8: Bake the Bread

• Preheat your oven to 350°F (175°C).
• Grease a standard 9×5-inch loaf pan or line it with parchment paper.
• Pour the batter into the pan and smooth the top.
• Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool and Serve

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from breaking apart. Slice once fully cooled for the cleanest cuts.

Optional Variations

• Glazed Finish: Drizzle with a simple glaze made from powdered sugar and milk for a sweet bakery-style touch.
• Nutty Crunch: Add ½ cup of chopped pecans or walnuts to the batter for texture.
• Healthier Twist: Swap half the all-purpose flour for whole wheat flour, and reduce sugar slightly if your strawberries are very sweet.

Serving Ideas

• Serve slices warm with a pat of butter for breakfast.
• Pair with tea or coffee for an afternoon snack.
• Enjoy chilled with whipped cream for a light dessert.

Final Thoughts

Strawberry Sour Cream Bread is the kind of recipe that feels both homely and indulgent. The fresh strawberries provide juicy pops of flavor, while the sour cream ensures the loaf stays moist for days. Whether you’re baking it for a family brunch, a gift to share, or simply to satisfy a craving, this bread is sure to win hearts and taste buds.

Would you like me to also create a sugar glaze topping recipe to drizzle over the bread for an extra bakery-style finish?