The fresh local strawberries are everywhere and I couldn’t resist making my favourite fresh strawberry quick bread! (Taking the opportunity to update to photos of course!) This is a really easy to make quick bread where the wet ingredients are all mixed together, the dry ingredients are mixed together, the wet are mixed into the dry before adding the strawberries and baking! The strawberries in this bread are large chunks of diced fresh strawberries that are always a pleasure to bite into! One of the liquid ingredients is sour cream, since strawberries and cream are a fabulous flavour combination, which helps keep the bread nice and moist and tender. You can never really have too many strawberries and so this bread is topped with a fresh strawberry glaze, made with finely diced (or mashed) fresh strawberries and powdered sugar! Yum! The pink-red strawberry glaze looks so amazing drizzled over the bread and it tastes even better!
Strawberry Sour Cream Bread
A quick and easy strawberry bread filled with plenty of strawberries and topped with a fresh strawberry glaze.
- 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)
- 1/2 cup strawberries, finely chopped or coarsely mashed
- 2 cups powdered/confectioners sugar
- 1 tablespoon lemon juice
For the strawberry bread:
For the strawberry glaze:
- Cream the butter and sugar in a bowl.
- Beat in the eggs, one at a time, followed by the sour cream and vanilla.
- Mix the flour, baking powder, baking soda, salt and cinnamon in another bowl.
- Mix the wet ingredients into the dry ingredients before mixing in the strawberries.
- Pour the batter into a greased 9X5 inch loaf pan and bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 50-60 minutes.
- Mix everything until the sugar has melted into a thick sauce before drizzling over the cooled bread.
For the strawberry bread:
For the strawberry glaze:
Option: Add 1/2 cup white chocolate chips!
Option: Use less confectioners sugar for a sauce rather than a glaze.
Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze
Curried Chocolate Chip Banana Bread
Chocolate Chip and Sour Cream Banana Bread
Sweet Potato Bread with Praline Sauce
Strawberry Greek Yogurt Banana Bread
Overnight Oatmeal – 8 Ways!
Banana Upside Down Cake with Chocolate Chips
Chocolate Chip Peanut Butter Banana Bread
Caramel Banana Bread
Coconut Pineapple Banana Bread
Strawberries! Sour cream! Swoon! Looks fab. And good for you for planning ahead and using you local berries – they really are better, aren’t they?
Oh, Kevin–that looks so good! I was just in the kitchen looking for a snack–something exactly like this. And unless I want to start baking at 9:40 pm, I’m out of luck. Maybe for breakfast tomorrow! I’ve got frozen raspberries…
Wandering Chopsticks says
Ooooh, this is a great idea Kevin! I’ll keep it in mind but with fresh strawberries, of course. 🙂
Laura @ Hungry and Frozen says
That looks just *ridiculously* good.
Shades of summer! that looks so yummy!
I’ve got a ton of strawberries that I just froze, I think I just found what I’ll be using them for!! Great looking recipe
Yeah, there tends to be a bit of a letdown after thawing… But the flavor from the sugar/syrup they’re packed in usually help 🙂 Straight-to-puree/ ice cream/ strawberry sauce for those!
I would never have thought of strawberries in a non-muffin quick bread! Very unique!
Looks delicious Kevin. I love strawberry anything. Can’t wait to pick some local strawberries myself.
Dani Spies says
OMG! that looks SO good!! Wa-wa-wee…I likey this bread!
The strawberries around here have been really delicious lately. I’ve got a good one for Mike’s event too! Strawberries photograph so prettily when fresh… and then when you cook them- blek. dull. Your bread looks yummy.
Kevin, you are amazing! This bread looks so delicious!
This is great, Kevin — I’ve never had a strawberry bread before and this is intriguing 🙂
Nina's Kitchen (Nina Timm) says
Bring on the coffee, I will have 2 slices please. The problem with these breads is that they are always smal and not rising enough, but you obviously had the touch to create a winner.
oh kevin, this strawberry sour cream bread definitely seduced me 🙂 i love the combinations of strawberries and sour cream. I must admit i rarely use strawberries for cooking I eat them as it is.;but i’ll definitely try this bread specially strawberries are in season here
Kevin you are a dream man – this bread looks sooo good. A fantastic way to enjoy the typical strawberries and cream.
Kevin, that Strawberry bread looks amazing with the melted butter on top. My mouth is watering. Brovo!!
This bread is a work of art! It really looks beautiful and tasty! Great job!
That is one incredibly beautiful looking bread! Wish I could have a slice. Great way to use up your strawberries!
Peter M says
Living in Canada, we don’t have the luxury of buying “local” or a long growing season so, sue us Canadians for buying something from the South.
The cake looks yum…I’ll have that with my “imported” coffee too!
It’s not fair. I just got up and haven’t had breakfast yet and now you have me craving Strawberry and Sour Cream Bread.
This is divine!! I think a good variation would be raspberries and walnuts (instead of pecans). I’m definitely going to give this a go though, I love strawberries.
Sounds like a perfect combination, Kevin! I used up all my strawberries from the freezer already, but I’ll save this recipe for when we go strawberry picking!
Oh my God!!! your pictures looks wonderful and looks so yummy! You take wonderful pictures Kevin, Im learning yet! Hubby gime me a digital camera for Christmas and sometimes the childs take the picture better!!! Looks wonderful. (how ever)
Wow! You know I’m with you on this one! Especially the part about using strawberries frozen from last year’s bounty before the fresh ones are available locally. I’ve never experienced ‘let down’ from thawing. I freeze them whole on cookie sheets before packing, so no need for sugary syrup. How do you freeze yours?
I’m making this glorious bread today! Thanks,
Cafe Johnsonia says
That looks so good, Kevin!
I’ve been toying around with a recipe for blueberry muffins that uses a ton of sour cream. I wanted to adapt it for strawberries. The first time I made it, there was too much extra liquid from the strawberries. I’m so glad to have your recipe!
ooh, cinnamon and strawberry. sounds like a combo worth trying! thanks x
It just doesn’t get any better than this! Strawberries and sour cream and bread! Delicious!
I just saw some strawberries at the store this morning – now I wish I would have bought them!
Strawberry and sour cream go together well, don’t they?! You and I are both on to that secret.
That loaf looks beautiful. I don’t think I want to post the bread I made the other day.
The Tough Guy says
Wonderful wonderful blog. I was looking for a way to roast the chestnuts I bought them 2 months ago and found you. Thanks. I’m going to roast them today and enjoy. And by the way I’m not surprised that you have no Persian meal in your menu because they are mostly complicated and difficult to make but I’ll send you recipes, if you like and I bet you’ll love the food. Keep the good work
Perfect timing, Kevin! Got the strawberries in the freezer. Got the sour cream in the fridge. Oh yes!
That is one amazing looking bread! I really wish I had some strawberries in my freezer right now! 😉
That looks like an amazing loaf Kevin! I am going to steal it!
What a wonderful looking (and sounding) bread!
Vicarious Foodie says
This looks so good! I wish I had some strawberries around so I could make this for breakfast tomorrow.
White On Rice Couple says
This is just beautiful and delicious! We’re linking this recipe…
I must make this! I can’t wait for strawberries to come into season!
Lovely! I love making quick breads so this is definitely going into the recipe folder. Thanks, Kevin!
exuberantchef: I just placed the fresh strawberries in a freezer bag and tossed them into the freezer. No syrup or anything.
Great Idea!! I can’t get over how great a strawberry quick bread sounds, will definitely have to try it!!
your bread sounds fantastic – I drooled at the sound of it hot out of the oven with melted butter on it – must must try it!
My Sweet & Saucy says
What a wonderful recipe! I just found your blog through Stephanie’s Kitchen and am so happy I did! Lovely photos too!
So I tried to make this and something turned out wrong. I baked it for the suggested hour (and the crust looked like yours) but it was totally gummy and gluey inside, not fluffy and golden like yours. I used fresh strawberries but I think either fresh or frozen carries with them a good deal of liquid. My berries were big and juicy. Maybe I should have gotten the little, drier kind? Anyway, it was so disappointing as I was excited about this recipe.
jyllian – Sorry it did not work out for you. When baking a bread like this I take the bake time as a guideline for when to start testing to see if it is done. The toothpick test will definitively tell you if it is done baking. You poke the toothpick into the center of the bread and if it comes out clean it is done baking. If it is still gummy and gluey inside the toothpick will come out covered in batter and you know that it needs some more time. If the top looks like it is going to burn and it still needs more time you can cover the bread with foil and continue to bake.
After 9 months and 44 comments…did no one notice that this recipe with all its detail about when to add things never mentions when to add the STRAWBERRIES?!?! With the sour cream, I’m guessing. I plan to try this recipe tomorrow! Thanks.
‘Becca: Good catch. Fixed
I just made this and it's so yummy! However, I made a few changes: applesauce instead of butter, decreased the sugar to a bit more than 1/3 c, whole fat plain yogurt instead of sour cream, and used whole wheat flour instead of all-purpose. Sweet but not overwhelmingly sweet, and fairly healthful. Thanks for a great recipe!
I made this yesterday and it was sooo good for breakfast today. When I saw the recipe and especially the photos I just had to try it, it looked so amazing! I made a couple of substitutions but otherwise closely followed the recipe. I used blueberries (frozen) rather than strawberries (I live in Japan and had a hard time finding strawberries at the store) and also used whole wheat flour instead of white. I also added some oatmeal flakes to the top of the loaf before putting it in the oven. It turned out delicious and my husband said he could eat it everyday. Thank you so much for the great recipes!
Thanks for sharing the recipe! I have strawberries sitting in my frige waiting for me to do something with them and I just so happen to have a ton of leftover sourcream from all my Easter recipes so this is perfect! Thanks again 🙂
I made this over the weekend. It was fantastic! Two thumbs up for the Strawberry Sour Cream Bread!
i do a weekly recipe post on my blog and was thinking about trying this one out for this week's recipe! looks amazing! 🙂
Great recipe. Used whole frozen strawberries, then sliced them. Everyone loved it. Thank you!!
Ashley V. says
I made this last night & it's already almost gone! Thanks for the recipe– I love your site!
agen pupuk hayati m-bio says
that looks amazing, thanks for the recipe
Sorry but I don’t see when you add the two cups of strawberries to the actual bread. I see it added in the glaze but when do you add it to the bread? Is it mixed right into the batter or do you layer them throughout?
Mix the strawberries into the batter after mixing the wet and dry ingredients together. (Recipe updated.) Enjoy!
This looks so good! What a great way to use up strawberries after going berry picking in the summer!
Thanks for sharing! Does it keep long?
It will keep a few days in the fridge. Enjoy!
Peter Miks says
Can I substitute regular flour with a different flour, such as almond or coconut or whatever might work for this recipe.
I have not tried this recipe with different flours. It should work. For almond flour I would start by trying replacing the 2 cups all-purpose flour with 2 cups almond flour and adding an extra 1/2 teaspoon baking powder.
I made this exactly as written.
Had company for brunch, placed bread with glaze and strawberries; a few chopped bits of strawberries on a large white platter, as my table decoration.
It looked beautiful and the bread was fabulous!!
My friends have mentioned the bread several times since and asked when I was making it again.
Making this for holiday gifts.
Do you thaw the frozen sliced strawberries before adding them to the bread?
Just use them frozen. Enjoy!
Looks fantastic, Kevin-as always! Wondering if you can freeze this bread after baking? Thinking I would just freeze it, then make the glaze when before serving?
You can freeze this bread and making the glaze just before use is perfect!
Ian Schafer says
Man !!! That is so good, made the bread yesterday & let it cool but I had to have a slice that led to 2 it was good but not exceptional, tonight I made the topping/icing & WOW … SO GOOD !!! I make an awesome Banana Maple Syrup Bread but this leaves it for dead even though the topping is sweet the added lemon juice gives it a touch of sour that is exceptional … Thank you so much for the recipe it now in my keeper box