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Strawberry Sour Cream Bread

[heart_this] · Jun 25, 2020 · 68 Comments

Strawberry Sour Cream Bread

A quick and easy strawberry bread filled with plenty of strawberries and topped with a fresh strawberry glaze.

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
Strawberry Sour Cream Bread
Strawberry Sour Cream Bread
Strawberry Sour Cream Bread
Strawberry Sour Cream Bread

Strawberry Sour Cream Bread
Strawberry Sour Cream Bread

Strawberry Sour Cream Bread

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 10(1 loaf or 10 slices)

A quick and easy strawberry bread filled with plenty of strawberries and topped with a fresh strawberry glaze.

ingredients
    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
directions
    For the strawberry bread:
  1. Cream the butter and sugar in a bowl.
  2. Beat in the eggs, one at a time, followed by the sour cream and vanilla.
  3. Mix the flour, baking powder, baking soda, salt and cinnamon in another bowl.
  4. Mix the wet ingredients into the dry ingredients before mixing in the strawberries.
  5. 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.
  6. For the strawberry glaze:
  7. Mix everything until the sugar has melted into a thick sauce before drizzling over the cooled bread.
Option: Add 1/2 cup coarsely chopped toasted pecans, or other nut.
Option: Add 1/2 cup white chocolate chips!
Option: Use less confectioners sugar for a sauce rather than a glaze.
Nutrition Facts: Calories 381, Fat 13g (Saturated 7g, Trans 0.3g), Cholesterol 86mg, Sodium 168mg, Carbs 61g (Fiber 1g, Sugars 40g), Protein 5g

Nutrition by: Nutritional facts powered by Edamam
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Bread, Breakfast, Food, Quick Bread, Recipe, Strawberry, Vegetarian

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Reader Interactions

Comments

  1. Ferdzy says

    March 29, 2008 at 1:39 am

    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?

    Reply
  2. Elle says

    March 29, 2008 at 1:44 am

    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…

    Reply
  3. Wandering Chopsticks says

    March 29, 2008 at 1:54 am

    Ooooh, this is a great idea Kevin! I’ll keep it in mind but with fresh strawberries, of course. 🙂

    Reply
  4. Laura @ Hungry and Frozen says

    March 29, 2008 at 2:01 am

    That looks just *ridiculously* good.

    Reply
  5. cakebrain says

    March 29, 2008 at 2:21 am

    Shades of summer! that looks so yummy!

    Reply
  6. Jenny says

    March 29, 2008 at 2:27 am

    How exciting,
    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

    Reply
  7. Manggy says

    March 29, 2008 at 2:35 am

    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!

    Reply
  8. Psychgrad says

    March 29, 2008 at 3:33 am

    Looks delicious Kevin. I love strawberry anything. Can’t wait to pick some local strawberries myself.

    Reply
  9. Dani Spies says

    March 29, 2008 at 3:42 am

    OMG! that looks SO good!! Wa-wa-wee…I likey this bread!

    Reply
  10. RecipeGirl says

    March 29, 2008 at 4:53 am

    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.

    Reply
  11. farida says

    March 29, 2008 at 4:58 am

    Kevin, you are amazing! This bread looks so delicious!

    Reply
  12. Allen says

    March 29, 2008 at 5:10 am

    This is great, Kevin — I’ve never had a strawberry bread before and this is intriguing 🙂

    Reply
  13. Nina's Kitchen (Nina Timm) says

    March 29, 2008 at 5:45 am

    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.

    Reply
  14. Dhanggit says

    March 29, 2008 at 6:10 am

    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

    Reply
  15. Meeta says

    March 29, 2008 at 6:16 am

    Kevin you are a dream man – this bread looks sooo good. A fantastic way to enjoy the typical strawberries and cream.

    Reply
  16. Chuck says

    March 29, 2008 at 6:24 am

    Kevin, that Strawberry bread looks amazing with the melted butter on top. My mouth is watering. Brovo!!

    Reply
  17. StickyGooeyCreamyChewy says

    March 29, 2008 at 6:49 am

    This bread is a work of art! It really looks beautiful and tasty! Great job!

    Reply
  18. eatme_delicious says

    March 29, 2008 at 7:06 am

    That is one incredibly beautiful looking bread! Wish I could have a slice. Great way to use up your strawberries!

    Reply
  19. Peter M says

    March 29, 2008 at 9:16 am

    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!

    Reply
  20. Sylvie says

    March 29, 2008 at 9:40 am

    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.

    Reply
  21. Christie says

    March 29, 2008 at 1:16 pm

    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.

    Reply
  22. Patsyk says

    March 29, 2008 at 1:23 pm

    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!

    Reply
  23. Gloria says

    March 29, 2008 at 2:04 pm

    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)

    Reply
  24. Anonymous says

    March 29, 2008 at 4:34 pm

    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,

    Deborah

    Reply
  25. Cafe Johnsonia says

    March 29, 2008 at 4:50 pm

    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!

    Reply
  26. diva says

    March 29, 2008 at 5:20 pm

    ooh, cinnamon and strawberry. sounds like a combo worth trying! thanks x

    Reply
  27. Steph says

    March 29, 2008 at 5:39 pm

    It just doesn’t get any better than this! Strawberries and sour cream and bread! Delicious!

    Reply
  28. Deborah says

    March 29, 2008 at 5:50 pm

    I just saw some strawberries at the store this morning – now I wish I would have bought them!

    Reply
  29. Emiline says

    March 29, 2008 at 6:01 pm

    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.

    Reply
  30. The Tough Guy says

    March 29, 2008 at 6:30 pm

    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

    Reply
  31. toni says

    March 29, 2008 at 6:45 pm

    Perfect timing, Kevin! Got the strawberries in the freezer. Got the sour cream in the fridge. Oh yes!

    Reply
  32. LyB says

    March 29, 2008 at 9:07 pm

    That is one amazing looking bread! I really wish I had some strawberries in my freezer right now! 😉

    Reply
  33. Holler says

    March 29, 2008 at 11:38 pm

    That looks like an amazing loaf Kevin! I am going to steal it!

    Reply
  34. Pam says

    March 30, 2008 at 1:25 am

    What a wonderful looking (and sounding) bread!

    Reply
  35. Vicarious Foodie says

    March 30, 2008 at 2:07 am

    This looks so good! I wish I had some strawberries around so I could make this for breakfast tomorrow.

    Reply
  36. White On Rice Couple says

    March 30, 2008 at 6:18 am

    This is just beautiful and delicious! We’re linking this recipe…

    Reply
  37. Lisa says

    March 30, 2008 at 6:11 pm

    I must make this! I can’t wait for strawberries to come into season!

    Reply
  38. Nilmandra says

    March 31, 2008 at 11:40 am

    Lovely! I love making quick breads so this is definitely going into the recipe folder. Thanks, Kevin!

    Reply
  39. Kevin says

    March 31, 2008 at 2:03 pm

    exuberantchef: I just placed the fresh strawberries in a freezer bag and tossed them into the freezer. No syrup or anything.

    Reply
  40. SweetDesigns says

    April 7, 2008 at 2:20 pm

    Great Idea!! I can’t get over how great a strawberry quick bread sounds, will definitely have to try it!!

    Reply
  41. Johanna says

    April 8, 2008 at 1:12 pm

    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!

    Reply
  42. My Sweet & Saucy says

    April 22, 2008 at 3:36 am

    What a wonderful recipe! I just found your blog through Stephanie’s Kitchen and am so happy I did! Lovely photos too!

    Reply
  43. jyllian says

    September 5, 2008 at 3:22 am

    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.

    Reply
  44. Kevin says

    September 5, 2008 at 12:19 pm

    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.

    Reply
  45. 'Becca says

    December 13, 2008 at 5:17 am

    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.

    Reply
  46. Kevin says

    December 13, 2008 at 12:56 pm

    ‘Becca: Good catch. Fixed

    Reply
  47. Katherine says

    December 15, 2009 at 5:25 am

    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!

    Reply
  48. Laura says

    March 27, 2010 at 1:44 am

    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!

    Reply
  49. Adrienne says

    April 8, 2010 at 7:09 pm

    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 🙂

    Reply
  50. andyvp says

    May 18, 2010 at 3:29 pm

    I made this over the weekend. It was fantastic! Two thumbs up for the Strawberry Sour Cream Bread!

    Reply
  51. Anonymous says

    July 30, 2011 at 3:16 pm

    i do a weekly recipe post on my blog and was thinking about trying this one out for this week's recipe! looks amazing! 🙂

    http://www.simplychicforcheap.wordpress.com

    Reply
  52. Janetopia says

    January 30, 2012 at 6:17 pm

    Great recipe. Used whole frozen strawberries, then sliced them. Everyone loved it. Thank you!!

    Reply
  53. Ashley V. says

    May 11, 2012 at 2:32 pm

    I made this last night & it's already almost gone! Thanks for the recipe– I love your site!

    Reply
  54. agen pupuk hayati m-bio says

    March 17, 2018 at 6:12 pm

    that looks amazing, thanks for the recipe

    Reply
  55. Jackie says

    June 25, 2020 at 7:22 pm

    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?

    Reply
    • kevin says

      June 26, 2020 at 7:20 am

      Mix the strawberries into the batter after mixing the wet and dry ingredients together. (Recipe updated.) Enjoy!

      Reply
  56. Suzanne says

    June 26, 2020 at 2:20 pm

    This looks so good! What a great way to use up strawberries after going berry picking in the summer!

    Reply
  57. Vanessa says

    June 26, 2020 at 2:21 pm

    Thanks for sharing! Does it keep long?

    Reply
    • kevin says

      June 27, 2020 at 9:35 am

      It will keep a few days in the fridge. Enjoy!

      Reply
  58. Peter Miks says

    August 13, 2020 at 6:24 pm

    Can I substitute regular flour with a different flour, such as almond or coconut or whatever might work for this recipe.

    Reply
    • kevin says

      August 17, 2020 at 8:20 am

      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.

      Reply
  59. Barbara says

    November 9, 2020 at 7:01 pm

    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.
    Fabulously moist!!
    Making this for holiday gifts.

    Reply
  60. Janet says

    February 11, 2021 at 7:33 am

    Do you thaw the frozen sliced strawberries before adding them to the bread?

    Reply
    • kevin says

      February 15, 2021 at 10:30 am

      Just use them frozen. Enjoy!

      Reply
  61. Kmb says

    July 11, 2021 at 1:58 pm

    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?

    Reply
    • kevin says

      July 12, 2021 at 12:21 pm

      You can freeze this bread and making the glaze just before use is perfect!

      Reply
  62. Ian Schafer says

    August 18, 2021 at 7:12 am

    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

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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