Sourdough Strawberry Quick Bread Recipe {Made with Discard}

When I have an abundance of strawberries from strawberry season and some sourdough discard in my fridge, I make this Sourdough Strawberry Quick Bread to put them both to good use.

I love that this strawberry bread comes together in one bowl with fresh strawberries, brown sugar, and simple pantry staples. It bakes into a soft, golden brown loaf that stays moist for days and tastes incredible with every slice. If you’re on a strawberry baking kick, my Sourdough Strawberry Cake is another delicious way to use up that summer fruit.

sliced sourdough strawberry bread arranged nicely

Quick Look: Sourdough Strawberry Quick Bread

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 slices
Calories: ~398 kcal per loaf (based on nutrition panel)
Cook Method: Baked
Flavor Profile: Moist and tender with fresh strawberries throughout and a sweet, fruity strawberry glaze on top. No mixer needed and stays moist for days!
Difficulty: Easy — One bowl, no mixer, and ready in just over an hour!

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Why You’ll Love This Sourdough Strawberry Quick Bread Recipe

Easy to use fresh strawberries: This strawberry sourdough bread uses fresh berries tossed in all-purpose flour so they stay suspended throughout the loaf. No stand mixer or complicated steps needed. If you’re in full strawberry season mode, my Sourdough Strawberry Shortcake is another easy recipe worth making alongside this one.
Stays soft and moist for days: Thanks to the oil and juicy strawberries, this sourdough loaf keeps its tender texture well beyond baking day. I wrap it in plastic wrap or store it in an airtight container and enjoy it all week long. My Sourdough Apple Cinnamon Quick Bread is another quick bread that holds up just as well if you want a second loaf to rotate through the week.
Make It Ahead with a cold ferment: I can mix the batter the night before, refrigerate it overnight, and fold in the chopped strawberries the next morning for a fresh loaf right out of the oven. My Sourdough Carrot Cake Quick Bread uses the same overnight method if you want another make-ahead option to try.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

ingredients for making sourdough strawberry quick bread

Flour – I used all-purpose flour for this easy recipe.
Sugar – The mix of white and brown sugar gives this quick bread a delicious caramel flavor, but you can substitute with all white sugar instead.
Baking powder – Double-check that your baking powder is fresh and not expired; otherwise, the bread won’t rise and will be dense.
Milk – I recommend using whole milk for this recipe, but non-dairy options like almond milk work fine too.
Oil – Use a neutral oil like vegetable oil or avocado oil for the most moist bread.
Sourdough starter discard – I like to use fresh sourdough discard, no more than 2 days old, for sweet recipes like this strawberry bread . That said, you can swap in active starter instead. Just use the same weight.
Strawberries – Go for the ripest, reddest berries you can find. Since strawberries don’t ripen after picking, the deeper the red, the sweeter and more flavorful they’ll taste in your bread and other baked goods.

How to Make Sourdough Strawberry Quick Bread

Preheat the oven to 350 degrees F and prepare a 9×5 loaf pan by greasing and lining it with parchment paper for easy removal. Set aside.

In a small bowl, toss the fresh strawberries in flour, to coat them. Set aside.

In a large mixing bowl, add the flour, sugars, baking powder, and salt. Whisk until thoroughly combined.

In a separate bowl, add the milk, egg, vanilla, sourdough discard, and oil. Whisk until smooth.

folding the strawberries into the batter

Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined. Finally, fold the strawberries into the batter.

Long Fermentation Tip

To long ferment this quick bread, don’t fold in the strawberries. They will release too much moisture during the cold ferment, making the quick bread gummy.

Instead, once you’ve mixed the wet and dry ingredients together, cover the batter and place it in the fridge overnight. The following day, fold in the flour-coated strawberries and pour the batter into the prepared baking pan. Bake as usual.

Pour the quick bread batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Place on a wire rack to cool slightly before slicing.

Strawberry Glaze

In a small bowl, mash the chopped strawberries.

Stir in the powdered sugar, milk, vanilla, and melted butter until smooth.

drizzling strawberry glaze onto the sourdough quick bread

Pour the strawberry glaze over the cooled loaf, then wait at least 30 minutes for it to set before slicing. Enjoy!

McKenna’s Helpful Tips

Choose the ripest, reddest berries you can find for the best strawberry flavor. Since strawberries do not ripen after picking, the deeper the color, the sweeter your bread will taste. If you love baking with fresh fruit, try my Sourdough Strawberry Shortcake Recipe for another delicious way to use sweet strawberries.
Always toss your fresh strawberries in a bit of flour before folding them into the batter. This simple step keeps the berries from sinking to the bottom of your loaf pan. I use the same trick in my Best Sourdough Zucchini Bread to keep mix-ins evenly distributed.
If you want to boost the strawberry flavor without adding extra moisture, stir in a tablespoon of freeze-dried strawberry powder to your dry ingredients. This works beautifully in baked goods like my Sourdough Strawberry Cake Recipe as well.
Use a kitchen scale or food scale to weigh your ingredients for the most consistent results. Measuring by weight ensures your wet ingredients and dry ingredients are perfectly balanced every time. I rely on this method for all my quick breads, including my Sourdough Lemon Loaf Recipe.
Make sure your baking powder is fresh before starting. Expired baking powder will not give you the rise you need, and your bread will turn out dense. If you are looking for another easy sourdough discard recipe that bakes up quickly, check out my Oatmeal Quick Bread Recipe Made with Sourdough Discard.

How to Store

Once the bread cools completely, wrap it tightly in plastic wrap or stash it in a sealed container on the counter. It’ll stay fresh for up to 3 days. Keep it out of the sun and away from any heat.

If you want it to last longer, store it in the fridge wrapped or sealed in a container for about a week. It might firm up a little, so let it sit out for 15 to 20 minutes before serving.

You can also freeze it. Wrap the cooled loaf or slices in plastic wrap and place them in a freezer-safe bag or container for up to 3 months. Thaw on the counter for a few hours or overnight. Frozen slices thaw faster and are perfect for a quick breakfast or snack.

If you’re freezing it ahead of time, skip the glaze. Make a fresh strawberry glaze and drizzle it on after the bread thaws.

Sourdough Strawberry Quick Bread FAQs

Why did my Sourdough Strawberry Quick Bread come out too moist and not firm up?

Extra-juicy strawberries can contribute to the bread being more moist than expected. Strawberries vary quite a bit in water content, especially if they are very ripe. It is also possible the loaf just needed a few extra minutes in the oven. If you weighed all your ingredients and followed the recipe card, you likely did not do anything wrong. I would simply bake it a little longer next time until the center is fully set. The type of oil should not make a significant difference, so olive oil is fine to use. For more tips on getting the perfect texture in quick breads, check out my Sourdough Pumpkin Quick Bread Recipe.

Can I use freeze-dried strawberries or frozen strawberries in this Sourdough Strawberry Quick Bread?

I would try freeze-dried strawberries if fresh ones are not available, but they will not give the same juicy bites throughout the loaf. I would not recommend using frozen strawberries because they release too much moisture during baking and can leave you with soggy, mushy strawberry bread. If my fresh berries are not very sweet, I boost the strawberry flavor by adding freeze-dried strawberry powder to the dry ingredients. For another fruity sourdough discard recipe that uses fresh fruit beautifully, try my Easy Sourdough Blueberry Scones.

Can I use this Sourdough Strawberry Quick Bread batter for muffins or mini loaves?

Absolutely. I find that this bread batter works great for muffins or mini loaves. I simply adjust the baking time. Muffins usually bake in about 20 to 25 minutes, and mini loaves take around 35 to 40 minutes. I insert a toothpick in the center to check doneness. If it comes out clean or with a few moist crumbs, I know they are ready. If you enjoy sourdough muffins, you might also love my Sourdough Blueberry Muffins.

Does this Sourdough Strawberry Quick Bread need bulk fermentation or gluten development?

No. I do not treat this like a traditional sourdough loaf that needs a ripe levain, long bulk fermentation, or sets of stretch and folds. Since it uses baking powder and baking soda instead of natural yeast, I am not aiming for gluten development here. I just mix the batter until the wet ingredients and dry ingredients are combined and bake. Overmixing can make the bread tough. This quick bread recipe is all about keeping things simple and fast, like any of my other sourdough discard recipes

More Sourdough Quick Bread Recipes

Best Sourdough Zucchini Bread (Made With Discard)

Sourdough Cranberry Orange Quick Bread Recipe

Sourdough Lemon Loaf Recipe (Easy Discard Bread)

Sourdough Carrot Cake Quick Bread (Warm Loaf in an Hour!)

If you tried this Sourdough Strawberry Quick Bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!