Fluffy Strawberry Sour Cream Bread Recipe – A Sweet Morning Treat

Sweet summer mornings call for a delightful strawberry sour cream bread that promises pure comfort in every slice.

Bursting with fresh berries and a tender crumb, this recipe turns simple ingredients into something magical.

The tangy sour cream adds richness and moisture, creating a soft texture that melts in your mouth.

Each bite delivers a perfect balance of sweetness and subtle tartness that celebrates seasonal strawberries.

Home bakers will adore how effortlessly this bread comes together with minimal prep time.

Soft, fragrant, and irresistibly moist, this strawberry bread beckons you to slice, serve, and savor every delectable moment.

You won’t be able to resist sharing this delicious treat with everyone at the table.

Why Strawberry Sour Cream Bread Is So Tender

• Enjoy this delightful bread as a breakfast treat, afternoon snack, or sweet dessert that suits any occasion from casual gatherings to special celebrations.
• Swap strawberries for other seasonal fruits or add nuts for extra crunch, making this recipe a flexible canvas for your culinary creativity.
• The combination of tangy sour cream and sweet strawberries creates a moist, tender bread that delivers pure comfort and warmth in every bite.

Everything That Goes Into This Strawberry Bread

• Butter: A rich, creamy ingredient that provides moisture and helps create a tender texture in the bread.
• Sugar: Adds sweetness and helps to create a golden-brown crust.
• Eggs: Bind the ingredients together and contribute to the bread's structure and richness.
• Sour Cream: Adds moisture, tanginess, and helps create a soft, tender crumb.
• Strawberries: Fresh, juicy berries that provide bursts of fruity flavor throughout the bread.
• Flour: The primary dry ingredient that forms the base of the bread's structure.

• Baking Powder, Baking Soda: Help the bread rise and create a light, airy texture.

• Salt, Cinnamon, Vanilla Extract: These ingredients add depth of flavor and complement the strawberries.

How to Bake With Sour Cream for Extra Moisture

Step 1: Cream Butter and Sugar

Beat softened butter and sugar until they transform into a light, fluffy cloud-like mixture.

Let the butter sit at room temperature for about 30 minutes to ensure smooth blending.

The goal is a creamy, dreamy base that promises a tender bread texture.

Step 2: Incorporate Wet Ingredients

Crack eggs into the butter-sugar mixture, adding them one by one and mixing thoroughly after each addition.

• Sour cream
• Vanilla extract

Don’t panic if the batter looks slightly lumpy – this is totally normal and will smooth out later.

Step 3: Prepare Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon

Ensure all ingredients are well combined and lump-free.

Step 4: Combine Wet and Dry Mixtures

Gently fold dry ingredients into the wet mixture.

Use a light touch – mix just until flour disappears.

Overmixing will make your bread tough and dense.

Step 5: Add Fresh Strawberries

Toss strawberries with a sprinkle of flour to prevent sinking.

Carefully fold into the batter, distributing evenly throughout.

Step 6: Bake to Golden Perfection

Pour batter into a greased loaf pan, smoothing the top.

Bake in a preheated oven at 350°F for 50-60 minutes.

Check doneness by inserting a toothpick – it should come out clean.

If the top browns too quickly, cover loosely with aluminum foil.

Step 7: Cool and Rest

Allow bread to cool in the pan for 10 minutes.

Transfer to a wire rack to complete cooling.

This helps the bread set and makes slicing easier.

Baking Tips to Nail This Berry-Filled Loaf

• Toss fresh or frozen strawberries in a light coating of flour before adding to the batter to ensure even distribution and prevent them from dropping to the bottom of the bread.
• Bring butter, eggs, and sour cream to room temperature before mixing to create a smoother, more uniform batter that blends more easily and produces a softer texture.
• Stir the batter gently and minimally when combining dry and wet ingredients to maintain a tender, light crumb and prevent the bread from becoming tough or dense.
• Use the toothpick test to confirm baking completion – insert it into the center of the bread, and if it comes out clean with just a few moist crumbs, the bread is perfectly baked.
• Wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or freeze for longer preservation, maintaining its moisture and freshness.

How to Store and Warm Up Strawberry Bread Slices

• Store leftover bread in an airtight container for up to 4 days. Wrap tightly in plastic wrap or place in a sealed container to prevent drying out.
• Slice the bread before freezing for easier portioning. Wrap each slice or the whole loaf in plastic wrap, then place in a freezer bag. Freeze for up to 3 months.
• Warm individual slices in the microwave for 10-15 seconds or toast in a toaster oven until slightly crisp. Warm whole loaf in the oven at 300°F for 10-15 minutes.
• Remove from freezer and let sit at room temperature for 1-2 hours. Warm in the oven at 300°F for 10-15 minutes to restore moisture and freshness.

Perfect Pairings for Strawberry Sour Cream Bread

• Pair with Creamy Vanilla Latte: Smooth, velvety vanilla latte complements the strawberry bread's sweet and tangy profile, enhancing the dessert's richness with a warm, comforting coffee embrace.
• Serve with Whipped Lavender Honey Butter: Create a delicate lavender-infused honey butter spread that adds a floral, subtle sweetness to each slice, elevating the strawberry bread's fruity notes.
• Match with Fresh Chantilly Cream: Prepare a light, airy Chantilly cream with a hint of vanilla to dollop alongside the bread, providing a silky counterpoint to the bread's dense texture and adding luxurious depth.
• Accompany with Chilled Rosé Wine: Select a crisp, light rosé with subtle berry undertones that mirrors the strawberry's brightness and cuts through the bread's richness, creating a delightful afternoon treat.

Flavors to Try in Your Next Loaf

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend, ensuring a similar texture and taste for those with wheat sensitivities.
• Dairy-Free Adaptation: Swap sour cream with coconut yogurt or unsweetened applesauce, and use dairy-free margarine instead of butter to accommodate lactose-intolerant individuals.
• Low-Sugar Option: Substitute white sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the bread's natural sweetness.
• Vegan Transformation: Use mashed banana or aquafaba as egg replacements, select plant-based butter, and opt for non-dairy yogurt to create a completely plant-based strawberry bread.

FAQs

• Why do I need to toss strawberries in flour before adding them to the batter?

Tossing strawberries in flour helps prevent them from sinking to the bottom of the bread during baking. The light coating of flour creates a barrier that keeps the fruit suspended throughout the loaf.

• Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but first thaw and drain them completely. Pat them dry with paper towels to remove excess moisture, which could make the bread soggy. Frozen strawberries might slightly alter the texture and color of the bread.

• What makes sour cream important in this recipe?

Sour cream adds moisture and creates a tender, rich texture in the bread. It also provides a subtle tangy flavor and helps keep the bread soft and dense. Greek yogurt can be used as a similar substitute if you don’t have sour cream.

• How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. The top should be golden brown, and the bread should spring back when lightly pressed.

Strawberry Sour Cream Bread Recipe

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4.6 from 14 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Sweet memories bloom with this luscious Strawberry Sour Cream Bread, offering a delightful blend of tender crumb and bright berry essence. Summer’s bounty meets classic baking charm, inviting you to savor each moist, flavorful slice.

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Ingredients

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Primary Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 2 cups strawberries, sliced (fresh or frozen)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup sour cream (or Greek yogurt)

Dry Ingredients:

• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 2 cups powdered/confectioners sugar

Flavor Enhancers:

• 1 teaspoon vanilla extract (optional)
• 1/2 cup strawberries, finely chopped or coarsely mashed
• 1 tablespoon lemon juice

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Instructions

1. Prepare the butter mixture by whipping softened butter and sugar until the texture becomes airy and pale, ensuring a smooth consistency. Allow butter to reach room temperature for optimal blending.
2. Incorporate eggs individually, thoroughly mixing after each addition. Blend in sour cream and vanilla extract until the mixture becomes uniform, maintaining a slightly textured appearance.
3. Separately combine flour, baking powder, baking soda, salt, and cinnamon using a whisk to distribute ingredients evenly and eliminate potential lumps.
4. Delicately integrate dry ingredients into wet mixture, stirring minimally to prevent developing tough bread. Stop mixing once flour streaks disappear.
5. Coat strawberries lightly with flour to prevent sinking, then gently fold into batter, distributing fruit evenly throughout the mixture.
6. Transfer batter into a greased loaf pan, smoothing the surface for even baking. Bake at 350°F for 50-60 minutes, monitoring browning and covering with aluminum foil if top darkens too quickly. Test doneness by inserting a toothpick into the center—it should emerge clean.
7. Allow bread to rest in pan for 10 minutes, then transfer to a wire rack for complete cooling, ensuring structural integrity before serving.

Notes

• Softened butter is crucial for achieving a light, fluffy texture. Allow butter to sit at room temperature for 30-45 minutes before starting.
• Prevent strawberries from sinking by tossing them in a thin flour coating. This simple trick helps distribute fruit evenly throughout the bread.
• Greek yogurt can be a perfect substitute for sour cream, offering similar moisture and tanginess while potentially reducing fat content.
• Gentle mixing is key to maintaining a tender crumb. Overmixing can develop gluten and create a tough, dense bread, so fold ingredients with a light hand.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 290
• Sugar: 23 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg