This sourdough strawberry bread is the best way to use up all of those sweet strawberries this season. Baked until golden brown and topped with an indulgent icing, it’s a delicious treat you will definitely want to add to your spring baking list!
Strawberry season is upon us, and it’s the perfect time to indulge in sweet treats like homemade strawberry jam, sourdough strawberry shortcake, strawberry cheesecake, sourdough strawberry cream cheese cobbler, and this delicious sourdough strawberry quick bread!
This recipe is incredibly simple to make and has everything you could ever want out of a spring strawberry recipe. It has delicious fresh flavor and an incredibly soft and tender crumb. Not to mention the hint of sourdough tang that brings any baked good to the next level. Enjoy it for breakfast, dessert, or a tasty afternoon snack. This is a must bake this season!
Why You’ll Love This Recipe
Strawberry flavor – This strawberry sourdough loaf is bursting with fresh strawberry flavor from the bread itself, to the icing on top.
Simple Ingredients – The best part about this bread is that it is made with simple and wholesome ingredients. Plus, you get the benefits of sourdough discard in this recipe which makes it that much better!
Strawberry season – This recipe is perfect for strawberry season when there is an abundance of strawberries, ripe and readily available during their peak time.
Ingredients
Strawberries – Make sure that the fresh berries you use are nice and ripe for maximum sweetness and flavor in this strawberry sourdough bread.
Sourdough discard – This recipe is a great way to use up sourdough discard, however active sourdough starter also works. If you are new to sourdough, learn how to make your own sourdough starter here.
Vanilla – Homemade vanilla is easy to make and takes any baked good to the next level. It also makes for a great gift!
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Sourdough Strawberry Bread
Step 1: Preheat oven to 350 degrees Fahrenheit. Prepare a loaf pan with a piece of parchment paper or by greasing the pan. Chop the strawberries and add them to a bowl. Sprinkle 1 tablespoon of flour over the strawberries, mix, and set aside.
Step 2: In a bowl, mix together the sugar, melted butter, eggs, sourdough discard, milk, and vanilla.
Step 3: In a separate bowl, mix the flour, baking powder, baking soda, and salt together.
Step 4: In a large mixing bowl, add the dry ingredients to the wet ingredients and mix until just combined.
Step 5: Fold in the strawberries. If there is any remaining flour in the bowl from coating the strawberries in the beginning, do not add it to the batter.
Step 6: Pour the batter into the prepared loaf ban. Bake for 60-70 minutes or until a toothpick inserted comes out clean. The internal temperature of the loaf should read between 200 and 205 degrees Fahrenheit.
Step 7: Place the loaf pan on a wire rack and allow the bread to cool completely, then remove it from the loaf pan.
Step 8: While the bread is cooling, make the icing by mixing together the powdered sugar, cream, and crushed strawberries in a small bowl.
Step 9: Pour the icing over the bread and serve.
Tips
- If the bread is starting to brown too fast, cover the top with foil or parchment paper.
- I highly recommend making it with the strawberry glaze, this really brings out the flavor of the strawberry filing.
- Be sure not to over mix the bread dough to avoid a tough texture.
Recipe FAQs
Fresh strawberries are ideal for this recipe, as frozen can add extra moisture to the batter and affect the end result.
Using sourdough discard is a great way to use up something that would otherwise have been tossed out. It also adds a depth of flavor to your baked goods and improved, softer texture. Discard also contains vitamins and prebiotics, which are great for gut health. If you love this strawberry sourdough bread, check out 15+ easy sourdough quick bread recipes.
Store any leftover pieces at room temperature wrapped, or in an airtight container for 1-2 days, or in the fridge for up to 5 days. You can freeze it up to 3 months. Freezing individual slices is best for thawing and eating later.
More Sourdough Recipes from the Farmhouse
- Sourdough Discard Granola Bars
- Sourdough Orange Cinnamon Rolls
- Sourdough Croissant Bread
- Homemade Sourdough Oatmeal Cream Pies
- Sourdough Bundt Cake
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Sourdough Strawberry Quick Bread Recipe
Equipment
- 1 Loaf Pan
Ingredients
- 1½ cups chopped strawberries plus 1 tablespoon flour, 245 grams
- 1 cup sugar, 192 grams
- ½ cup butter, melted, 113 grams
- 2 eggs
- ½ cup sourdough discard, 125 grams
- ¼ cup milk, 61 grams
- 2 teaspoons vanilla, 10 grams
- 2 cups all purpose flour, 280 grams
- 1¼ teaspoons baking powder, 5 grams
- ½ teaspoon baking soda, 3 grams
- ½ teaspoon salt, 3 grams
Strawberry Icing
- ½ cup powdered sugar, 60 grams
- 1 teaspoon heavy cream, 5 grams
- 2 tablespoons crushed strawberries, 28 grams
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare a loaf pan with a piece of parchment paper or by greasing the pan.
- Chop the strawberries and add them to a bowl. Sprinkle 1 tablespoon of flour over the strawberries, mix, and set aside.
- In a bowl, mix together the sugar, melted butter, eggs, sourdough discard, milk, and vanilla.
- In a separate bowl, mix the flour, baking powder, baking soda, and salt together.
- In a large bowl, add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the strawberries. If there is any remaining flour in the bowl from coating the strawberries in the beginning, do not add it to the batter.
- Pour the batter into the prepared loaf ban. Bake for 60-70 minutes or until a toothpick inserted comes out clean. The internal temperature of the loaf should read between 200 and 205 degrees Fahrenheit.
- Place the loaf pan on a wire rack and allow the bread to cool completely, then remove it from the loaf pan.
- The next step is to make the icing by mixing together the powdered sugar, cream, and crushed strawberries in a small bowl.
- Pour the icing over the bread and serve!
Notes
- If the bread is starting to brown too fast, cover the top with foil or parchment paper.
- I highly recommend making it with the strawberry glaze, this really brings out the flavor of the strawberry filing.
- Be sure not to over mix the bread dough to avoid a tough texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
