There’s something magical about turning leftovers into something extraordinary, and that’s exactly what this sourdough discard strawberry bread does. Instead of tossing that sourdough discard, you’re transforming it into a moist, bakery-style loaf bursting with juicy strawberries and topped with a dreamy pink glaze that looks straight out of a dessert café.
Think of it as banana bread’s prettier, fresher cousin, soft inside, lightly crisp outside, and exploding with berry sweetness in every bite.
Let’s dive in!
Table of Contents
What Makes This Strawberry Bread Extra Special
The Tangy Magic of Sourdough Discard
It deepens flavor and keeps the bread tender for days.
I’ve baked plenty of discard recipes over the years, from cozy loaves like Sourdough Banana Bread to sweeter treats pulled together when friends drop by unexpectedly. Each one taught me that sourdough discard shines brightest when paired with simple, familiar flavors.
Real Strawberries for Natural Flavor
Fresh berries create juicy streaks throughout the loaf.
That Gorgeous Pink Strawberry Glaze
Sweet, slightly tart, and visually irresistible, like icing on happiness.
If you enjoy fruit-forward bakes and simple sourdough desserts like the ideas shared in Best Sourdough Dessert Recipes To Try this loaf will feel right at home in your kitchen.
Ingredients That Bring It All Together
Pantry Staples
- Flour
- Sugar
- Eggs
- Butter or oil
- Baking powder
- Vanilla
Strawberry Stars
- Fresh chopped strawberries
- Sourdough discard
For the Glaze
- Strawberry puree
- Powdered sugar
- Splash of lemon juice
If you’ve ever baked fruit-forward discard loaves like Sourdough Discard Blueberry Bread you already know how well sourdough discard pairs with juicy fruit and simple batters.
Easy Substitutions and What to Avoid
Flexibility matters, especially when you bake with what’s already in your kitchen.
Smart substitutions that work well:
- Frozen strawberries (thawed and patted dry)
- Oil instead of butter for extra moisture
- Brown sugar for a slightly deeper flavor
- Dairy-free milk if needed
Substitutions to avoid:
- Skipping eggs, which weakens structure
- Overloading strawberries, which creates soggy pockets
- Using very thin discard, which throws off moisture balance
Discard behaves differently in every recipe. That’s why recipes like Fluffy Sourdough Discard Pancakes taught me how hydration affects texture long before I perfected this loaf.
How to Make Sourdough Discard Strawberry Bread
Preparing the Batter
Whisk wet ingredients first, then gently fold in dry until smooth. The batter stays thick enough to suspend fruit.
Folding in Strawberries
Toss strawberries in flour first to prevent sinking, game changer! Strawberries get folded in gently, not crushed.
Baking to Perfection
Bake until golden and a toothpick comes out clean.
I learned this balance after testing several discard quick breads, including cozy options like Quick Sourdough Discard apple bread which taught me how fruit behaves once heat hits the pan.
Making the Pink Strawberry Glaze
Fresh vs Pureed Strawberries
Puree gives bold color and real fruit flavor.
Perfect Drizzle Texture
Thick but pourable, think honey consistency.
Drizzle generously over cooled bread and let set.
Baking Tips for Moist, Fluffy Bread
- Don’t overmix, lumps are okay!
- Use room temperature ingredients
- Let bread cool before glazing
Overmixing activates gluten and squeezes moisture from the fruit. That mistake leads to dense texture and gummy centers. I learned restraint after testing berry-based sourdough bakes like Sourdough Raspberry Muffins with White Chocolate Chips where a gentle hand makes all the difference.
Serving Ideas
- Breakfast Bliss: With coffee or tea, heaven.
- Dessert Upgrade: Add whipped cream or vanilla ice cream.
Storage and Freezing Tips
- Keep covered at room temperature for up to 3 days in airtight
- Refrigerate for up to 5 days for extended freshness
- Freeze individual slices for quick grab-and-go treats up to 3 months
- Thaw at room temperature to preserve texture
Flavor Variations You’ll Love
Lemon Strawberry Twist
Add lemon zest and glaze with lemon-strawberry drizzle.
Chocolate Chip Strawberry
Fold in mini chocolate chips for extra indulgence.
Common Mistakes to Avoid
- Overbaking (dries it out)
- Watery strawberries
- Glazing while hot
fruit-based sourdough quick breads rely on balance. Too much liquid leads to gumminess, while too little fat causes dryness. I learned that lesson early while testing other fruit-forward loaves like Sourdough Cranberry Orange Quick Bread where moisture control makes all the difference between tender and dense.
Sourdough Discard Strawberry Bread with Pink Strawberry Glaze
Equipment
- Loaf pan (9×5-inch)
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
- Blender or fork for strawberry puree
Ingredients
For the Bread:
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sourdough discard
- 2 large eggs
- ½ cup melted butter or vegetable oil
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries chopped
For the Strawberry Glaze:
- ½ cup powdered sugar
- 2 tablespoons strawberry puree
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix sourdough discard, eggs, melted butter, milk, and vanilla.
- Combine wet ingredients with dry ingredients until just mixed.
- Gently fold in chopped strawberries. Pour batter into prepared pan and smooth the top.
- Bake for 50-60 minutes until golden and a toothpick comes out clean. Let bread cool completely on a rack.
- Mix powdered sugar, strawberry puree, and lemon juice until smooth. Drizzle glaze over cooled bread and allow to set before slicing.
Notes
- Calories: 260
- Carbohydrates: 38g
- Protein: 4g
- Fat: 11g
- Sugar: 22g
FAQs
Can I use fresh strawberries in bread?
Yes, fresh strawberries work beautifully in sourdough discard strawberry bread, and they deliver the best flavor and color. Always hull and dice them evenly, then gently fold them into the batter at the end. To avoid excess moisture, lightly pat the strawberries dry before mixing. Fresh berries soften as they bake and create juicy pockets without overpowering the crumb when balanced correctly.
Can I ferment the sourdough discard strawberry bread batter overnight?
No, this recipe works best as a true quick bread. Fermenting the batter overnight breaks down the flour structure and releases extra moisture from the strawberries. That process leads to a gummy or overly dense loaf. For the best texture, bake the batter immediately after mixing and rely on baking powder for lift instead of fermentation.
How do I store the finished bread?
Store sourdough discard strawberry bread covered at room temperature for up to two days. For longer storage, refrigerate it for up to five days. If you want to freeze it, slice the loaf first and wrap each slice tightly. Thaw slices at room temperature to keep the crumb soft and moist.
Why is my sourdough discard strawberry bread gummy or dense?
Gummy texture usually comes from excess moisture or overmixing. Too many strawberries, very thin discard, or underbaking can all cause density. Always measure strawberries carefully, mix just until combined, and test doneness away from fruit pockets. Letting the bread cool completely also helps the crumb set properly.
Can I make muffins instead?
Absolutely! Bake 18-22 minutes.
This sourdough discard strawberry bread is the kind of recipe that feels fancy but comes together easily. Moist crumb, bursts of fruit, and that dreamy pink glaze make it perfect for brunches, gifting, or just treating yourself.
Once you bake it, you’ll never throw away sourdough discard again!
