Strawberry Sour Cream Loaf

strawberry loaf 001mc
February 27th, 2014

To me, there is no greater fruit than the strawberry. As a child, I was it’s biggest fan. I was a very picky eater but if you put a basket of strawberries in front of me, it was empty in a flash. Strawberries are still very close to my heart so I always have some at home. They rarely make it into recipes though as I prefer them raw.

I experimented quite a bit with this loaf, it turned out really moist, almost like a cake. I’m sure you could replace the strawberries with any kind of fruit or chocolate and it would turn out great! Also, since my pan is a bit of an awkward size, I had a bit of batter leftover for cupcakes, score!


Strawberry Sour Cream Loaf


  • 1 ⅔ cups all-purpose flour + extra for tossing strawberries
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup sour cream
  • 1 cup sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • ½ cup canola oil
  • 1 cup chopped strawberries



  1. Preheat oven to 350°F. Flour and butter a 9×5” loaf pan.
  2. Sift together flour, baking powder and salt. Set aside.
  3. Beat sour cream, sugar, eggs and extracts together. Add dry ingredients and mix until incorporated. Then add oil and mix.
  4. Toss strawberries in a bit of flour, until coated and fold in the batter.
  5. Pour into pan and bake for 50-55 minutes or until a skewer comes out clean.
  6. Cool in pan for 30 minutes and invert on a cooling rack to cool completely.


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Recipe adapted from Bashful Bao

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