Ingredients
2 cups all-purpose flour (250g)
1 tsp baking powder (non-aluminum)
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
2 large eggs (room temperature)
1 cup sour cream (full-fat for moisture)
1 tsp non-alcoholic vanilla extract (pure quality)
2 cups strawberries (fresh, sliced)
1/2 cup butter (1/2 stick, softened)
1/4 cup milk (optional for adjustability)
Instructions
Heat oven to 350°F (175°C)
Grease 9-inch loaf pan with butter
Chill ingredients for at least 30 minutes
Beat butter and sugar until fluffy
Add eggs one at a time
Increase speed to high; mix 2 minutes
Whisk flour, baking powder, baking soda, and salt
Add to wet ingredients alternating with sour cream
Fold in strawberries just until incorporated
Transfer to prepared pan
Tap pan to remove air bubbles
Bake on lower rack for 55 minutes
Rotate pan for even browning
Cool in pan for 10 minutes before slicing
Notes
Chill ingredients: Cold fat helps prevent over-aeration
Use ripe strawberries: Underripe berries create watery texture
Microwave test: If cake sticks to toothpick, bake 5 minutes longer
Rest before slicing: Cold bread becomes dry if cut
- Prep Time: 20
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg