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.