Ingredients

1/2 cup unsalted butter (softened)

1 cup granulated sugar (can substitute with brown sugar)

2 large eggs (flax eggs for vegan)

1 cup sour cream (or Greek yogurt)

2 cups all-purpose flour (can substitute with whole wheat flour)

2 teaspoons baking powder (ensure freshness)

1 teaspoon baking soda

1/2 teaspoon salt (omit if using salted butter)

1 teaspoon ground cinnamon (optional)

2 cups strawberries (fresh or frozen, diced if fresh)

1 cup strawberries (finely chopped or coarsely mashed)

1 cup powdered sugar (adjust for pourable sauce)

1 tablespoon lemon juice (fresh preferred)

Instructions

Step 1: Preheat your oven to 350°F (180°C) and grease a loaf pan thoroughly.

Step 2: Cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3–5 minutes.

Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the sour cream until smooth.

Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon if using.

Step 5: Combine the wet ingredients with the dry ingredients, mixing just until combined. Avoid overmixing to keep the bread tender.

Step 6: Gently fold in the diced strawberries to evenly distribute them throughout the batter.

Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: While the bread bakes, prepare the glaze by mixing the finely chopped or mashed strawberries with powdered sugar and lemon juice until smooth.

Step 10: Allow the bread to cool in the pan for about 10 minutes, then remove to a wire rack. When at room temperature, drizzle the strawberry glaze over the top before serving.

Tips & Variations

For a vegan version, replace eggs with flax eggs and use plant-based sour cream or yogurt.

Add a teaspoon of vanilla extract to the wet ingredients for extra aroma.

Use frozen strawberries directly from the freezer to prevent the batter from turning pink and watery.

Swap all-purpose flour with whole wheat flour for a heartier texture and added nutrition.

Adjust powdered sugar in the glaze to your preferred sweetness and thickness.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well and can be added directly to the batter without thawing. This helps keep the bread from becoming too moist and maintains vibrant color.

What can I substitute for sour cream?

You can use Greek yogurt as a direct substitute for sour cream. Both provide the moist texture and slight tang that make this bread delicious.