Sourdough Strawberry Bread (with Fresh Strawberry Glaze)

Name: Sourdough Strawberry Bread
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 ½ cups + 2 tablespoons all-purpose flour (divided); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup granulated sugar; 1 lemon zested and juiced ((about 3-4 tablespoons of juice), divided); ½ cup oil (vegetable, avocado, or any neutral oil); 2 large eggs (beaten); ½ cup sourdough discard (or active starter, stirred down); 1 teaspoon vanilla extract; ¼ cup milk; 1 ¼ cups chopped strawberries; ⅔ cup white chocolate chips ((optional)); ¼ cup chopped strawberries; 1 cup powdered sugar; Reserved lemon juice ((1-2 tablespoons))

This Sourdough Strawberry Bread is soft, moist, and bursting with fresh strawberry flavor. It's the perfect way to use up extra sourdough discard!

A loaf of strawberry bread with a strawberry glaze on top.

My favorite way to celebrate the goodness of strawberry season is baking up a soft and delicious loaf of strawberry quick bread. This version includes sourdough starter, adding a subtle tang that you'll love.

Fresh, juicy strawberries and white chocolate chips are folded into the sweet, lemon-scented batter, then finished with a fresh strawberry lemon glaze for real strawberry flavor. There's a taste of Summer in every bite!

Why You'll Love It:

Made with discard. No need to wait for your starter to rise after feeding. You can use leftover sourdough discard, ensuring nothing goes to waste!
Great way to use an abundance of strawberries. Whether you have your own patch in the backyard, you've hit up the u-pick, or snagged a good sale at market, this strawberry bread is a great way to put them to use.
Easy to make. Unlike traditional sourdough boules, this quick bread comes together in minutes and requires no proofing time.

You Will Need:

The ingredients needed to make strawberry bread, including fresh berries, flour, and oil.

Sourdough discard: We recommend using discarded starter, but if you only have active sourdough starter, you can use that instead. Just be sure to stir it down to remove any bubbles before measuring.
All-purpose flour: This recipe is easy peasy and uses the most widely available (and affordable) flour. No bread flour needed!
Fresh strawberries: These are used in both the bread and the glaze. If you don't have access to fresh berries, you can use frozen; just be sure to thaw and drain them well before using. We recommend patting them dry with paper towels. Freeze-dried strawberries are another great option and can be added directly to the batter.
Powdered sugar: Also known as confectioners' sugar or icing sugar, this is used to make the strawberry glaze. Regular granulated sugar is used in the bread.
White chocolate chips (optional): These are optional but pair perfectly with the strawberries for the perfect hint of sweetness.

You will also need:

Eggs
Lemon
Milk
Oil (we like to use avocado oil)
Vanilla extract
Granulated sugar
Baking powder
Baking soda
Salt

How to Make Sourdough Strawberry Bread

This strawberry sourdough loaf is bursting with sweet strawberries and has a super tender crumb. If you're craving sourdough strawberry shortcake without all of the work, this is the recipe for you!

Adding wet ingredients together, then adding the dry ingredients.

Add most of the flour, baking powder, baking soda, and salt to a large bowl.
In a separate bowl, rub together ¾ cup of granulated sugar with lemon zest.
Add the oil and eggs to the lemon sugar mixture, and whisk well to combine.
Add the sourdough discard, 2 tablespoons of lemon juice, milk, and vanilla. Stir well until smooth.
Sprinkle the dry ingredients into the wet ingredients, and stir just until no dry flour remains.
Add 1 ¼ cups of chopped strawberries to a bowl, then sprinkle in 2 tablespoons of flour and toss well to coat.

Adding strawberries and white chocolate chips to a quick bread batter.

Sprinkle the flour-coated strawberries and white chocolate chips in.
Fold in the strawberries and white chocolate until evenly distributed.
Line a loaf pan with parchment paper, then pour the batter in, smoothing it into an even layer.
Bake in a 350ºF (180ºC) oven for 50-65 minutes, or until a toothpick comes out clean and the surface is golden brown. The internal temperature should be 200-205ºF (93-95ºC).

Cool for 10-15 minutes before turning the loaf out onto a cooling rack.

The Fresh Strawberry Glaze

Making fresh strawberry glaze by mashing strawberries, then mixing in powdered sugar and lemon juice.

Add ¼ cup of chopped strawberries to a small bowl.
Use a fork to mash the strawberries. Microwaving them for a few seconds can help them mash more easily.
Sprinkle in 1 cup of powdered sugar and 1-2 tablespoons of lemon juice.
Stir until a pourable glaze forms (if too thin, add more powdered sugar; if too thick, add more liquid).
Allow the strawberry sourdough bread to cool down before adding the glaze.
Drizzle the strawberry glaze on top of the loaf, then slice and serve.

Storing and Freezing

Store slices in an airtight container at room temperature for up to 2 days.
For longer storage, you can keep in the refrigerator for up to 5 days.
Slices freeze well. Freeze flat on a baking sheet and transfer to a freezer bag, or wrap the slices before placing them in a freezer bag. Freeze for up to 3 months.
Thaw and warm the slices to room temperature before serving.

Strawberry glaze dripping down the sides of a loaf of quick bread.

Expert Tips

Toss the strawberries in flour. Coating the berries with flour helps to prevent them from sinking to the bottom of the loaf during baking.
Use dry strawberries. After washing, pat the strawberries dry with paper towels. Excess moisture can make the bread gummy. If using frozen berries, thaw, drain, and then pat them dry with paper towels.
Don't overmix the batter. Stir only until the flour disappears. Overmixing can create a dense, tough loaf.
Check for doneness early. Every oven bakes differently. Begin checking around the 50-minute mark by inserting a toothpick into the center.
Cool before glazing. Allow the bread to cool completely before adding the glaze so it doesn't melt and run off.

Bonus Tip

Use Room Temperature Ingredients

For the best results, use room temperature eggs, milk, and sourdough discard. They blend more easily into the batter, creating an even and consistent texture.

Slices of strawberry bread stacked on a cutting board.

Recipe FAQs

My bread is sinking in the center; what happened?

Check that your baking powder and baking soda are fresh, and avoid opening the oven door during the first 40 minutes of baking.

The strawberries are sinking to the bottom. What went wrong?

In the recipe, we recommend that you toss the strawberries in flour before adding them to the batter. This helps them "stick" to the batter better and prevents them from sinking to the bottom. The same can be done with the white chocolate chips (if using).

My glaze is too thick (or too thin).

If your glaze is too thick, add a bit of lemon juice, water, or milk until you get the desired consistency. If the glaze is too thin, add a bit of powdered sugar until it thickens.

A loaf of strawberry quick bread on a cutting board, cut into slices.

More Fruit Sourdough Recipes

If you loved this recipe for sourdough strawberry bread, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @folkkitchenblog.

📖 Recipe

Please note that some of my blog posts here at Little Home in the Making may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. See our disclaimer for more information.