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This strawberry sourdough bread is tender and lightly sweet with fresh (or frozen) strawberries folded right into the batter and finished with a simple strawberry glaze. It’s an easy sourdough quick bread that’s perfect for breakfast, dessert, or an afternoon snack.
New to sourdough? Check out our How to Make Sourdough Starter Guide!
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We’re still knee deep in snow over here, and all I can think about is spring.
Flowers. Sunshine. Warmth. Strawberries.
Strawberries? Well, that’s something we can do something about, ya know. All we need is a stroll through the freezer aisle.
But what should we make with our strawberries? Ice cream? Cookies? Cake?
How about a strawberry sourdough bread with strawberry vanilla glaze?
Yes, that’ll do the trick, especially with Valentine’s Day right around the corner.
This strawberry sourdough bread is exactly what we need when cabin fever kicks in. It’s as bright and fruity as a spring picnic and comes together in just ten minutes.
I used sourdough discard for this recipe, but if your jar is overflowing with active starter, you can definitely use that. That’s the great thing about sourdough quick breads- they’re not fussy. In fact, they’re so not fussy, the two-year-olds can do the mixing, and it’ll still turn out beautifully (ask me how I know).
So, if you need a simple strawberry sourdough bread recipe to get you through the day, you’re in the right place.
Why You’ll Love This Strawberry Sourdough Bread
This sourdough strawberry bread is simple enough for beginner bakers but feels special enough to serve on special occasions. Here’s why we love it:
- It’s an easy sourdough quick bread, not a long-ferment loaf, so you can have it in just a couple of hours.
- A great way to use sourdough discard or active starter
- Soft, tender crumb with bursts of fresh strawberries
- Finished with a simple strawberry glaze that makes it feel special
- Approachable enough for weekday baking but lovely enough for guests and special occasions
- Simple baking method makes it perfect for inviting kids to help
Ingredients you’ll Need for Strawberry Sourdough Bread
- Sourdough starter (discard or active): adds moisture and a mild tang without acting as the primary leavening
- Granulated sugar: sweetens the loaf and helps create a soft, tender crumb
- Eggs: provide structure and richness and help the bread hold together
- Unsalted butter, melted: adds flavor and moisture while blending smoothly into the batter
- Vanilla extract: enhances sweetness and complements the strawberry flavor
- All-purpose flour: forms the structure of the bread while keeping the crumb tender
- Baking powder: provides lift and ensures a light, well-risen loaf
- Salt: balances the sweetness and enhances overall flavor
- Fresh strawberries, finely diced: add bursts of fresh fruit without weighing down the batter
- All-purpose flour (for tossing strawberries): absorbs excess moisture and helps prevent sinking in the batter
For the Strawberry Glaze
- Powdered sugar: creates a smooth, lightly sweet glaze
- Unsalted butter, melted: adds richness and helps the glaze set softly
- Fresh strawberries, very finely diced: add fresh strawberry flavor and natural color
- Vanilla extract: rounds out the sweetness and ties the flavors together
- Milk or cream: thins the glaze to a pourable or drizzle-ready consistency
How to Make Strawberry Sourdough Bread
Step 1: Prepare the oven and pan. Preheat the oven to 350°F (175°C). Line a standard loaf pan with parchment paper and set aside.
Step 2: Cream butter. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the sugar and butter together until well combined.
Step 3: Mix eggs. Add the eggs and vanilla extract and mix until smooth. Mix in the sourdough starter until fully incorporated.
Step 4: Add dry ingredients. Add the flour, baking powder, and salt, and mix just until the batter is smooth. Do not overmix.
Step 5: Add strawberries. In a small bowl, toss the diced strawberries with two tablespoons of flour. Gently fold the strawberries into the batter.
Step 6: Pour the batter. Pour the batter into the prepared loaf pan and smooth the top.
Step 7: Bake. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 8: Let cool. Remove from the oven and let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Step 9: Make the glaze. Once fully cooled, whisk together the powdered sugar, melted butter, finely diced strawberries, vanilla, and milk or cream until smooth.
Step 10: Glaze the bread. Spoon or pour the glaze over the cooled loaf. Allow the glaze to set before slicing.
Strawberry Glaze Notes
- The strawberry sourdough bread must be completely cool before glazing, or the glaze will melt and soak into the loaf (ask me how I know. Patience is the hardest part here, friends).
- For a thicker glaze, use less milk or cream. For a thinner drizzle, add extra milk or cream a teaspoon at a time.
- Finely diced strawberries work best in the glaze, as larger pieces can make it difficult to spread.
- If you prefer a smoother glaze, the strawberries can be mashed or blended before whisking.
Tips for Baking with Strawberries
- Toss strawberries in flour: Coating strawberries lightly in flour helps absorb excess moisture and keeps the fruit suspended in the batter instead of sinking to the bottom.
- Dice strawberries small and evenly: Smaller, uniform pieces distribute more evenly throughout the loaf and reduce the chance of wet or gummy pockets.
- Prevent excess moisture: Gently fold strawberries into the batter rather than mixing aggressively. Overmixing can break down the fruit and release extra liquid.
- Using frozen strawberries: Thaw them first; they work perfectly when fresh strawberries are out of season or unavailable. Dice them and toss lightly with flour before folding in. They may release slightly more moisture than fresh berries, but the bread still turns out great.
- Blot if needed: If strawberries—fresh or frozen—seem especially juicy, pat them lightly with a paper towel before tossing with flour.
How to Store & Freeze Sourdough strawberry bread
Room Temperature:
Store the bread tightly wrapped at room temperature for up to 2 days.
Refrigerator:
For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
Freezing:
The loaf can be frozen, preferably unglazed, for up to 2 months. Wrap tightly in plastic wrap and place in a freezer-safe bag. Thaw completely and glaze before serving.
FAQs about Strawberry Sourdough Bread
Can I use frozen strawberries?
Fresh strawberries are recommended. Frozen strawberries release significantly more moisture and can lead to a soggy or gummy loaf.
Does the sourdough starter need to be active?
No. Discard works perfectly here since the bread relies on baking powder for leavening.
Can I skip the glaze?
Yes. The bread is lightly sweet on its own, though the glaze adds moisture and a bakery-style finish.
Can I long ferment this sourdough strawberry bread?
This recipe is designed as a quick bread, not a long-fermented sourdough loaf. Because it contains eggs, butter, sugar, and fresh strawberries, long fermenting the batter is not recommended. Extended fermentation can cause the batter to break down, the strawberries to release excess moisture, and the final loaf to bake up dense or gummy.
If you’d like to incorporate fermentation, a short rest of 30–60 minutes at room temperature before baking is generally fine, but anything longer can negatively affect texture and structure.
Strawberry Sourdough Bread
Ingredients
- 2 eggs
- 100 grams sugar (1/2 cup)
- 8 tbs melted butter or coconut oil
- 1 tsp vanilla extract
- 250 grams sourdough starter (1 cup)
- 220 grams flour (1 3/4 cup)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 200 grams strawberries, diced (2 cups, fresh or frozen)
- 2 tbs flour
For the Glaze:
- 180 grams powdered sugar (1 1/2 cups)
- 1 1/2 tbs melted butter
- 50 grams finely diced strawberries (1/3 cup)
- 1/2 tsp vanilla
- 1 1/2 tbs cream or whole milk
Instructions
- Prepare oven and pan: Preheat the oven to 350°F (175°C). Line a standard loaf pan with parchment paper and set aside.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter and sugar together until light and well combined.
- Add eggs: Add the eggs and vanilla extract and mix until smooth. Add the sourdough starter and mix again until fully incorporated.
- Add dry ingredients: Add the flour, salt, and baking powder to the bowl and mix just until the batter is smooth and no dry spots remain. Do not overmix.
- Prepare strawberries: In a small bowl, toss the diced strawberries with 2 tablespoons of flour. Gently fold the strawberries into the batter.
- Pour batter: Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon.
- Bake the bread: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze: Once the bread is fully cooled, whisk together the powdered sugar, melted butter, finely diced strawberries, vanilla extract, and milk or cream until smooth.
- Glaze the bread: Spoon or pour the glaze over the cooled loaf. Allow the glaze to set before slicing and serving.
Strawberry Bread Didn’t Turn Out Quite Right? Check Out:
Why is My Sourdough Not Rising?
Why is My Sourdough Bread Gummy? (And how to Fix it)
Why is My Sourdough Starter Not Rising?
Why is My Sourdough So Sticky? (And How to Fix it!)
You’re Going to Love This Strawberry Sourdough Bread
I’ve made this strawberry sourdough bread twice in one week and have heard zero complaints about it! It’s so simple to make, mixes up beautifully, and makes the perfect afternoon snack for the kids. Grab some strawberries and your sourdough starter, and you’re on your way to a beautiful strawberry treat the whole family will love. Happy baking!
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