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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Separately combine flour, baking powder, baking soda, salt, and cinnamon using a whisk to distribute ingredients evenly and eliminate potential lumps.
- Delicately integrate dry ingredients into wet mixture, stirring minimally to prevent developing tough bread. Stop mixing once flour streaks disappear.
- Coat strawberries lightly with flour to prevent sinking, then gently fold into batter, distributing fruit evenly throughout the mixture.
- 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.
- 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