Sourdough Strawberry Quick Bread
If you have fresh strawberries and sourdough discard, you need to make this Sourdough Strawberry Quick Bread. Loaded with juicy strawberries, topped with a buttery crumble, and drizzled with a sweet strawberry glaze, this bread is soft, moist, and full of fresh strawberry flavor. For a strawberry shortcake twist, serve it with whipped cream and extra strawberries.
Why You’ll Love This Recipe
- Fresh strawberries in every bite: No extract or jam, just real strawberries through the loaf and the glaze.
- Moist and fluffy: Oil + sour cream + sourdough discard give you the most tender, plush crumb.
- Crumble on top: Crumble makes everything better, am I right?
- The easiest way to use up discard: Simple ingredients, minimal effort, and it turns fridge discard into a dreamy loaf.
- Overnight fermentation option: Want a loaf that has the benefit of fermentation? I’ve got you! I include that option in this recipe.
Tools You’ll Need:
- Whisk- for blending batter and icing.
- Mixing bowls– to mix batter, crumble, and icing. I love these mixing bowls linked here that have lids for easy refrigerator fermentation.
- Kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking linked here.
- Measuring cups and spoons- if not using a scale and for smaller ingredients.
- Spatula– to fold ingredients.
- Microplane or zester (optional)- for the strawberry glaze. I love this zester linked here.
- 9×5-inch loaf pan- to bake your loaf. Make sure you use a true 9×5 or you may have spillage, or don’t add all of the batter to the pan. This USA pan linked here is my favorite for baking.
- Parchment paper– to line your pan to avoid burning. This is very important!
- Small metal clips (optional)- to clip the parchment to the pan linked here.
- Wire cooling rack- to cool your loaf.
Gather your Ingredients:
- Sourdough starter- (flat or past peak, can be cold or room temperature). Adds depth of flavor and moisture without making this loaf “sour”. Key for fermentation.
- Fresh Strawberries- adds the strawberry flavor to the bread and the glaze. You can substitute for frozen but the texture may not be the same.
- All-purpose flour- Gives loaf structure and keeps the crumb tender. You’ll also use flour in the crumble.
- Buttermilk or milk- Lightens the batter and keeps the crumb soft. I personally highly recommend using buttermilk, the texture and tenderness is so lovely. If you don’t have it though, you can substitute with whole milk.
- White sugar– Sweetens the loaf and crumble and gives it a golden finish.
- Vanilla extract– Enhances the flavor and brings warmth.
- Eggs (room temperature)– provide structure and lift with moisture, works as a binder for ingredients.
- Baking powder + Baking soda– Ensures the right rise and tenderness.
- Salt- Balances sweetness and enhances all the other flavors.
- Avocado Oil- Adds moisture and keeps the loaf soft and tender. You can substitute for any neutral cooking oil.
- Salted Butter- used to bind the crumble together.
- Sour Cream- Makes the crumb extra tender and prevents the loaf from drying out.
- Lemon Zest (optional)- Adds brightness to the batter.
- Powdered Sugar- Sweetens and stabilizes the icing. Do not use granulated sugar or your icing will be grainy.
Instructions
Step 1: Mix The Batter
Cut your fresh strawberries into 1/4 inch pieces and place in a bowl. Add the flour and toss with the berries until they’re coated in flour. Please note if you’re fermenting this batter overnight you won’t add these until the next day.
Frozen Strawberry Note: If you’re using frozen strawberries thaw them, drain them, and pat with a paper towel well before dicing up adding them to the batter.
In a large bowl, whisk oil and sugar until glossy. Mix in eggs, sour cream, sourdough discard, vanilla, and lemon zest.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Add dry ingredients to wet and mix with a whisk until the batter is just incorporated and mostly smooth. Be careful not to overmix the batter at this stage or the crumb will be tough.
Overnight ferment option: To ferment this batter, don’t add the strawberries to the bread yet or the bread will be gummy. Cover the batter after adding the dry ingredients and transfer to the refrigerator overnight for optional fermentation.
Step 2: Mix the Crumble
In a small microwave safe bowl, add the butter. Melt the butter for 30 seconds and whisk.
Add the flour and sugar to the melted butter, and combine with a fork or your fingers until a crumbly mixture forms. Set this aside for later.
Step 3: Bake the Loaf
Continued overnight fermentation: If your batter was refrigerated overnight, remove it from the refrigerator and allow it to rest at room temperature for about 1 hour until the batter is roughly 70 degrees. Add the strawberries and fold in before baking.
Preheat the oven to 375°F. Grease and line a 9×5-inch loaf pan with parchment paper. Don’t skip lining the pan with parchment, it will help make removing the loaf easy. I like to use little metal clips to clip the parchment while I pour the batter.
Gently fold the batter to remove any fermentation or air bubbles before pouring the batter into the pan. Pour the batter into the prepared pan filling it 2/3 of the way full, smooth the top, and draw a little line down the center with a spatula to guide the loaf where to split.
Sprinkle the crumble over the top of the batter in the loaf pan.
Pan Note: Depending on the size of your pan, you may have more batter than needed which is why I note not to overfill the pan. Typically this is just enough batter for a 9×13 baking pan. It’s a good idea to place a baking sheet on a lower rack in the oven to catch any overflow just in case.
Transfer the loaf to the hot oven and bake at 375°F for 10 minutes, then without opening the oven drop the temperature to 350°F and bake an additional 50-60 minutes. The center should feel firm and a toothpick should have a few moist crumbs when the loaf is done. Loaf internal temperature should be 195 F.
These baking times are a guide, please follow the additional visual cues to make sure the loaf is done before removing from heat. If the top starts to brown, tent the top with foil and continue baking.
Step 4: Glaze the Strawberry Bread
Cool the loaf in the pan 10 minutes, then transfer to a wire cooling rack. Allow the loaf to completely cool before icing, you can pop it in the refrigerator for 20-30 minutes to help speed this up if you’d like.
Frozen Strawberry Note: if using frozen strawberries, microwave until soft and mash with a fork.
You can either cut up the strawberries for the glaze and mash with a fork, or use a zester or grater to get small pieces of strawberries.
Once you have your strawberries prepared for the glaze, add the powdered sugar and bring together using a whisk. The glaze should be thick but able to run off the whisk.
If your glaze is too thick, add 1-2 teaspoons of water to loosen it or if it’s too thin add 1/4 cup additional powdered sugar.
Drizzle the icing over the completely cooled loaf in a zig-zag motion to coat the top. Let the icing set for 30 minutes, then slice and serve.
I love to serve this bread topped with fresh whipped cream and sliced strawberries. Enjoy!
Yields 1 loaf
How to store:
Room temperature- Store loaf in an airtight container or wrapped in plastic at room temperature for 2 days.
Refrigerator- Store in refrigerator in airtight container or wrapped in plastic for up to 7 days.
Freezer- Wrap unglazed loaf in plastic and then wrap in foil to avoid freezer burn. Freeze for up to 3 months. When ready to enjoy loaf, allow to thaw at room temperature overnight and glaze loaf. Serve!
FAQ’S
Yes, full-fat Greek yogurt will work.
Nope! This recipe is great if you just want to mix and bake.
It was either underbaked or overmixed. Let it bake fully and cool slowly for the best texture.
Yes, just thaw them, drain them, and pat with a paper towel well before adding them to the batter.
If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my sourdough quick bread recipes!
Sourdough Quick Bread Recipes:
- Sourdough Lemon Loaf (Starbucks Copycat)
- Sourdough Brown Butter Banana Bread
- Sourdough Chocolate Zucchini Bread
- Sourdough Zucchini Bread
Sourdough Strawberry Quick Bread
Equipment
- Whisk – for blending batter and icing.
- Mixing bowls – to mix batter, crumble, and icing. I love these mixing bowls linked here that have lids for easy refrigerator fermentation.
- Kitchen scale (optional) – for accurate measuring, especially helpful with sourdough baking linked here.
- Measuring cups and spoons – if not using a scale and for smaller ingredients.
- Spatula – to fold ingredients.
- Microplane or zester (optional) – for the strawberry glaze. I love this zester linked here.
- 9×5-inch loaf pan – to bake your loaf. Make sure you use a true 9×5 or you may have spillage, or don't add all of the batter to the pan. This USA pan linked here is my favorite for baking.
- Parchment paper – to line your pan to avoid burning. This is very important!
- Small metal clips (optional) – to clip the parchment to the pan linked here.
- Wire cooling rack – to cool your loaf.
Ingredients
Strawberry Bread:
- 1/2 (120g) cup sourdough discard
- 1 (200g) cup granulated white sugar
- 1/2 (120g) cup avocado oil or neutral oil
- 3 eggs
- 1/4 (60g) cup sour cream or full fat Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 1/4 (275g) cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 (190g) cups fresh strawberries diced
- 1 (15g) tablespoon flour
Crumble Topping:
- 1/3 (40g) cup all-purpose flour
- 1/3 (65g) cup granulated white sugar
- 3 (42g) tablespoons salted butter melted
Strawberry Glaze:
- 3/4 (85g) cup powdered sugar
- 2-3 fresh strawberries zested or mashed
Instructions
Step 1: Mix The Batter
- Cut your fresh strawberries into 1/4 inch pieces and place in a bowl. Add the flour and toss with the berries until they’re coated in flour. Please note if you’re fermenting this batter overnight you won’t add these until the next day.1 1/4 (190g) cups fresh strawberries, 1 (15g) tablespoon flour
- Frozen Strawberry Note: If you're using frozen strawberries thaw them, drain them, and pat with a paper towel well before dicing up adding them to the batter.
- In a large bowl, whisk oil and sugar until glossy.1 (200g) cup granulated white sugar, 1/2 (120g) cup avocado oil
- Mix in eggs, sour cream, sourdough discard, vanilla, and lemon zest.1/2 (120g) cup sourdough discard, 3 eggs, 1/4 (60g) cup sour cream, 1 teaspoon vanilla extract, 1 teaspoon lemon zest
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.2 1/4 (275g) cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Add dry ingredients to wet and mix with a whisk until the batter is just incorporated and mostly smooth. Be careful not to overmix the batter at this stage or the crumb will be tough.
- Overnight ferment option: To ferment this batter, don't add the strawberries to the bread yet or the bread will be gummy. Cover the batter after adding the dry ingredients and transfer to the refrigerator overnight for optional fermentation.
Step 2: Mix the Crumble
- In a small microwave safe bowl, add the butter. Melt the butter for 30 seconds and whisk.3 (42g) tablespoons salted butter
- Add the flour and sugar to the melted butter, and combine with a fork or your fingers until a crumbly mixture forms. Set this aside for later.1/3 (40g) cup all-purpose flour, 1/3 (65g) cup granulated white sugar
Step 3: Bake the Loaf
- Continued overnight fermentation: If your batter was refrigerated overnight, remove it from the refrigerator and allow it to rest at room temperature for about 1 hour until the batter is roughly 70 degrees. Add the strawberries and fold in before baking.
- Preheat the oven to 375°F. Grease and line a 9×5-inch loaf pan with parchment paper. Don’t skip lining the pan with parchment, it will help make removing the loaf easy. I like to use little metal clips to clip the parchment while I pour the batter.
- Gently fold the batter to remove any fermentation or air bubbles before pouring the batter into the pan. Pour the batter into the prepared pan filling it 2/3 of the way full, smooth the top, and draw a little line down the center with a spatula to guide the loaf where to split.
- Sprinkle the crumble over the top of the batter in the loaf pan.
- Pan Note: Depending on the size of your pan, you may have more batter than needed which is why I note not to overfill the pan. Typically this is just enough batter for a 9×13 baking pan. It's a good idea to place a baking sheet on a lower rack in the oven to catch any overflow just in case.
- Transfer the loaf to the hot oven and bake at 375°F for 10 minutes, then without opening the oven drop the temperature to 350°F and bake an additional 50-60 minutes. The center should feel firm and a toothpick should have a few moist crumbs when the loaf is done. Loaf internal temperature should be 195 F.
- These baking times are a guide, please follow the additional visual cues to make sure the loaf is done before removing from heat. If the top starts to brown, tent the top with foil and continue baking.
Step 4: Glaze the Strawberry Bread
- Cool the loaf in the pan 10 minutes, then transfer to a wire cooling rack. Allow the loaf to completely cool before icing, you can pop it in the refrigerator for 20-30 minutes to help speed this up if you’d like.
- You can either cut up the strawberries for the glaze and mash with a fork, or use a zester or grater to get small pieces of strawberries.2-3 fresh strawberries
- Frozen Strawberry Note: if using frozen strawberries, microwave until soft and mash with a fork.
- Once you have your strawberries prepared for the glaze, add the powdered sugar and bring together using a whisk. The glaze should be thick but able to run off the whisk.3/4 (85g) cup powdered sugar
- If your glaze is too thick, add 1-2 teaspoons of water to loosen it or if it’s too thin add 1/4 cup additional powdered sugar.
- Drizzle the icing over the completely cooled loaf in a zig-zag motion to coat the top. Let the icing set for 30 minutes, then slice and serve.
- I love to serve this bread topped with fresh whipped cream and sliced strawberries. Enjoy!
- Yields 1 loaf
Made this the other night. My hubby and his friend told me it was “Really good”. Coming from my hubby, that’s a very reassuring comment as normally with anything, I get, “it’s alright “ lol. If you love strawberry’s I suggest you give this one a try!
When hubby says “really good” we know its good! Thank you for your review!