Strawberry Sour Cream Bread Recipe
Strawberry sour cream bread is the kind of recipe that makes your whole kitchen smell like a dream. It’s buttery, soft, and packed with juicy strawberries in every bite. The sour cream (or Greek yogurt) keeps it unbelievably moist, and the light strawberry glaze on top adds just the right amount of sweetness. Whether you’re making this for breakfast, an afternoon snack, or a sweet treat with coffee, it’s a winner every time.
A little baking memory from my kitchen
The first time I made this bread, I wasn’t even planning to bake. I had a carton of strawberries sitting in my fridge, looking a little too ripe for snacking but too good to toss. A quick scan of my pantry, and I realized I had everything I needed for a simple loaf. I didn’t expect much—just a way to use up those berries—but the moment it came out of the oven, golden brown and fragrant, I knew I had stumbled onto something special. The first warm slice, slathered with extra strawberry glaze, was pure bliss. Since then, this bread has become a regular in my kitchen, especially when strawberries are in season.
The magic of strawberry bread
Strawberry bread has been around for years, though it doesn’t get the same attention as banana or zucchini bread. Some say it originated as a simple farmhouse recipe, using fresh-picked berries and whatever dairy was on hand to create a tender, cake-like loaf. Over time, variations popped up—some with nuts, some with spices, and others (like this one) with a perfectly tangy twist from sour cream.
Let’s talk ingredients
Every ingredient in this recipe has a purpose, and a few swaps can make it your own.
- Butter: Gives the bread richness and flavor. Make sure it’s softened for easy mixing. If you’re out, melted coconut oil or vegetable oil works too.
- Sugar: Just enough sweetness without overpowering the strawberries. If you prefer a less sweet loaf, you can cut it down to ½ cup.
- Eggs: Help the bread rise and hold everything together. Room temperature eggs work best.
- Sour cream: The secret to an ultra-moist crumb. Greek yogurt is a perfect substitute if needed.
- Flour: All-purpose flour keeps the texture soft. For a healthier twist, try half whole wheat and half all-purpose.
- Leavening agents: A mix of baking powder and baking soda gives the perfect lift.
- Cinnamon: Optional, but it adds a cozy warmth that pairs beautifully with strawberries.
- Strawberries: The star of the show! Fresh or frozen both work—just toss frozen ones with a little flour to prevent sinking.

Kitchen gear you’ll need
- Mixing bowls: One for wet ingredients, one for dry.
- Hand mixer or whisk: Creaming butter and sugar is easier with a mixer, but a good old-fashioned whisk works too.
- 9×5-inch loaf pan: Grease it well to prevent sticking.
- Toothpick: The best way to check if your bread is done baking.
- Cooling rack: Helps the bread cool evenly before glazing.
Step-by-step: baking the perfect strawberry bread
Start by preheating your oven to 350°F (180°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This step helps create a tender texture, so don’t rush it. Next, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the sour cream (or Greek yogurt) and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Slowly add the dry ingredients to the wet, mixing until just combined. Overmixing can lead to a dense loaf, so stop once the flour disappears.
Gently fold in the strawberries, being careful not to mash them too much. If using frozen berries, toss them in a tablespoon of flour before adding—this prevents them from sinking to the bottom.
Pour the batter into the greased loaf pan and smooth out the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely cover it with foil for the last 15 minutes.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

The strawberry glaze: a finishing touch
While the bread cools, mash ½ cup of strawberries until juicy. Stir in 2 cups of powdered sugar and a tablespoon of lemon juice. If it’s too thick, add a tiny splash of milk. Drizzle the glaze over the cooled bread and let it set before slicing.
Variations to try
- Gluten-free: Swap the flour for a 1:1 gluten-free baking blend.
- Vegan: Use dairy-free butter, replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and use a plant-based yogurt.
- Nutty twist: Add ½ cup chopped pecans or almonds for extra crunch.
- Chocolate lovers: Toss in ½ cup mini chocolate chips for a strawberry-chocolate combo.
- Citrus kick: Add orange zest to the batter for a bright, fresh flavor.
Serving and presentation ideas
Serve this bread slightly warm with a little extra glaze drizzled on top. A dusting of powdered sugar also looks lovely. If you’re making it for brunch, pair it with fresh berries and a dollop of whipped cream.
Drink pairings
A warm slice of strawberry bread goes beautifully with coffee or tea. If you prefer something cold, an iced vanilla latte or a simple glass of milk works wonders. Feeling fancy? A mimosa with fresh strawberries is perfect for a brunch spread.
Storage and reheating tips
Store leftover bread in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to a week or freeze slices in a zip-top bag for up to 3 months. To reheat, pop a slice in the microwave for 15 seconds, and it’s as good as fresh.
Adjusting for different serving sizes
This recipe makes one standard loaf, but you can easily double it if you need more. For mini loaves, divide the batter between smaller pans and bake for about 30-35 minutes. If making muffins, bake at 350°F for 18-22 minutes.
Common baking mishaps (and how to fix them)
- Bread is too dense: Overmixing the batter can cause this. Stir gently and just until combined.
- Strawberries sink to the bottom: Toss them in a little flour before adding them to the batter.
- Bread is too dry: Make sure to measure your flour correctly (spoon and level rather than scooping).
Ready to bake?
This strawberry sour cream bread is one of those recipes that feels like a treat but is simple enough to make anytime. Whether you stick to the original or try a fun variation, I know you’ll love it as much as I do. Let me know how it turns out in the comments!

FAQs
1. Can I use frozen strawberries?
Yes! Just toss them in a little flour before adding to the batter to prevent them from sinking.
2. Can I skip the glaze?
Absolutely. The bread is delicious on its own, but the glaze adds a nice extra touch.
3. How do I make this dairy-free?
Use plant-based butter, dairy-free yogurt, and a milk alternative for the glaze.
4. Can I make this into muffins?
Yes! Bake at 350°F for 18-22 minutes.
5. Why did my bread sink in the middle?
It may have been underbaked. Make sure a toothpick comes out clean before removing it from the oven.

Strawberry Sour Cream Bread Recipe
This moist and buttery strawberry sour cream bread is packed with fresh berries and topped with a sweet glaze. Perfect for breakfast or a snack!
- Total Time: 1 hour 15 minutes
- Yield: 10 1x
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
Instructions
Start by preheating your oven to 350°F (180°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This step helps create a tender texture, so don’t rush it. Next, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the sour cream (or Greek yogurt) and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Slowly add the dry ingredients to the wet, mixing until just combined. Overmixing can lead to a dense loaf, so stop once the flour disappears.
Gently fold in the strawberries, being careful not to mash them too much. If using frozen berries, toss them in a tablespoon of flour before adding—this prevents them from sinking to the bottom.
Pour the batter into the greased loaf pan and smooth out the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely cover it with foil for the last 15 minutes.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
Serving and presentation ideas
Serve this bread slightly warm with a little extra glaze drizzled on top. A dusting of powdered sugar also looks lovely. If you’re making it for brunch, pair it with fresh berries and a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert