If you’ve been on the lookout for a baked treat that captures the perfect harmony of tangy sourdough, sweet white chocolate, and juicy strawberries, then this Sourdough White Chocolate Chip Strawberry Bread Recipe is about to become your new best friend. This loaf is a delightful celebration of fresh, wholesome ingredients coming together in a tender, flavorful bread that’s perfect any time of day. It’s wonderfully moist, beautifully speckled with bursts of strawberry sweetness and creamy white chocolate, making every bite feel like a little moment of joy you’ll want to savor again and again.
Ingredients You’ll Need
The magic of this Sourdough White Chocolate Chip Strawberry Bread Recipe starts with a handful of simple but carefully chosen ingredients. Each component plays a starring role in creating that tender crumb, balanced sweetness, and irresistible aroma.
- 1 cup sourdough starter (active and bubbly): This provides a gentle tang and keeps the bread moist with a wonderful depth of flavor.
- 1/2 cup granulated sugar: Adds sweetness without overpowering the fruit and chocolate.
- 1/2 cup brown sugar, packed: Gives a rich, caramel-like note that enhances the loaf’s warmth.
- 1/2 cup unsalted butter, melted: Brings moisture and a silky texture to this sweet bread.
- 2 large eggs: Bind everything together and contribute to the structure and rise.
- 1 tsp vanilla extract: Infuses a cozy aroma that complements the strawberries and chocolate.
- 1 1/2 cups all-purpose flour: The base of the bread that gives it form and a tender crumb.
- 1 tsp baking soda: Ensures the bread rises just right and stays fluffy.
- 1/4 tsp salt: Balances sweetness and enhances the overall flavors.
- 1/2 tsp ground cinnamon: Adds a subtle warm spice for extra dimension.
- 1/2 cup sour cream or buttermilk: Keeps the bread moist and tender with a lovely tang.
- 1 1/2 cups fresh strawberries, diced: Bursting with freshness, these little gems add pops of juicy sweetness.
- 1 cup white chocolate chips: Melt into creamy pockets of sweet indulgence.
- 1/4 cup white sugar (for sprinkling): Optional, but perfect for adding a sweet crunch on top.
How to Make Sourdough White Chocolate Chip Strawberry Bread Recipe
Step 1: Prepare Your Oven and Loaf Pan
Start by preheating your oven to 350°F (175°C). This ensures it’s just right for a steady, even bake. Grease and flour a 9×5-inch loaf pan or line it with parchment paper to guarantee your beautiful bread comes out effortlessly after baking.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together your lively, bubbly sourdough starter with both sugars, the melted butter, eggs, and vanilla extract. This mixture should be smooth and creamy, setting the stage for a tender crumb and balanced sweetness in your loaf.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. This blend not only helps your bread rise but also adds nuanced flavors that complement the fruit and chocolate.
Step 4: Bring Wet and Dry Ingredients Together
Gradually add the dry ingredients to the wet mixture, alternating with your sour cream or buttermilk. Start and finish with the dry ingredients and mix just until combined to avoid a dense bread. The alternating method helps keep the batter light and tender.
Step 5: Fold in the Fresh Strawberries and White Chocolate Chips
Gently fold in the diced strawberries and white chocolate chips with care—this step is crucial to keep the strawberries intact, ensuring you get juicy bites rather than mushy spots. This combination adds bursts of flavor and melty sweetness that make this bread unforgettable.
Step 6: Bake the Bread
Pour your luscious batter into the prepared loaf pan and smooth the top. Sprinkle the white sugar over the surface for a delicate crunch if you like. Bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean. Keep an eye on it during the last 15 minutes and loosely cover with foil if it’s browning too quickly.
Step 7: Cool and Enjoy
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This cooling step lets the flavors set and keeps the loaf moist. Slice and enjoy the wonderful combination that makes this Sourdough White Chocolate Chip Strawberry Bread Recipe such a treasured treat.
How to Serve Sourdough White Chocolate Chip Strawberry Bread Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of honey complements the sweet and tangy flavors beautifully. For a show-stopping touch, spread a thin layer of mascarpone or cream cheese on each slice to add a smooth, creamy contrast to the textured bread.
Side Dishes
This bread pairs wonderfully with morning coffee or afternoon tea. Serve alongside fresh sliced fruit or a dollop of yogurt to create a refreshing and balanced snack or breakfast. It also makes a lovely dessert when paired with a scoop of vanilla ice cream.
Creative Ways to Present
Turn your loaf into a gorgeous centerpiece by slicing it into thick pieces and arranging them on a rustic wooden board surrounded by fresh strawberries and white chocolate chips. For a fun twist, try turning slices into French toast or even bread pudding for a second life of this fabulous recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep the bread wrapped tightly in plastic wrap or stored in an airtight container to maintain its fresh, moist texture. It will stay delicious at room temperature for up to 3 days or refrigerated for about a week.
Freezing
This bread freezes beautifully! Wrap it well in plastic wrap and then place it in a freezer-safe bag or container. For best results, freeze in slices so you can pull out exactly how much you need without thawing the whole loaf. It will keep well for up to 3 months.
Reheating
To bring back that fresh-from-the-oven feeling, gently warm slices in a toaster oven or microwave for 15-20 seconds. This softens the bread and lets the white chocolate melt into those delightful pockets, making it taste freshly baked all over again.
FAQs
Can I use frozen strawberries in this recipe?
While fresh strawberries are ideal because they hold their shape better and add vibrant flavor, you can use frozen strawberries if fresh are unavailable. Just be sure to thaw and drain them well to avoid excess moisture which could affect the bread’s texture.
What if I don’t have sour cream or buttermilk?
If you don’t have sour cream or buttermilk on hand, a simple substitute is to mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5 minutes to curdle. This will give the same tangy effect and moisture to your bread.
How can I tell when the bread is fully baked?
The best test is to insert a toothpick or skewer into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. Don’t worry if a few melted chocolate streaks stick to it—that’s normal because of the white chocolate chips.
Why is my bread dense or heavy?
Overmixing the batter can develop gluten and lead to a denser loaf. Make sure to mix just until ingredients are combined. Also, ensure your sourdough starter is active and bubbly, which will help the bread rise properly and be light and tender.
Can I substitute the white chocolate chips for something else?
Absolutely! Swap white chocolate chips for dark or milk chocolate chips for a richer flavor, or try chopped nuts like walnuts or pecans for a crunchy texture. Each swap brings its own twist to the beloved Sourdough White Chocolate Chip Strawberry Bread Recipe.
Final Thoughts
This Sourdough White Chocolate Chip Strawberry Bread Recipe is one of those rare treasures that feels both comforting and special at the same time. Whether you’re sharing it with loved ones over coffee, gifting it to a friend, or simply enjoying a slice yourself, it’s sure to become a cherished classic in your baking repertoire. Give it a try—you’ll love how this loaf brightens your day with every sweet, tangy, melt-in-your-mouth bite.
Print
Sourdough White Chocolate Chip Strawberry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (9×5-inch)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This delightful Sourdough White Chocolate Chip Strawberry Bread combines the tangy flavor of a bubbly sourdough starter with the sweetness of fresh strawberries and creamy white chocolate chips. Moist, tender, and packed with bursts of fruit, it’s an irresistible treat perfect for breakfast, brunch, or an afternoon snack.
Ingredients
Wet Ingredients
- 1 cup sourdough starter (active and bubbly)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or buttermilk
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
Add-ins & Toppings
- 1 1/2 cups fresh strawberries, diced
- 1 cup white chocolate chips
- 1/4 cup white sugar (for sprinkling)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the active sourdough starter, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly mixed.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or buttermilk. Start and finish with the dry ingredients. Mix gently and just until combined to avoid overmixing, which can lead to a dense bread.
- Add Strawberries and White Chocolate: Carefully fold in the diced fresh strawberries and white chocolate chips, making sure not to crush the berries to maintain their texture.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top evenly. Sprinkle the white sugar on top for a touch of extra sweetness and a slight crunchy crust. Bake in the preheated oven for 55–65 minutes. If the bread’s top browns too quickly, loosely cover it with aluminum foil for the final 15 minutes of baking. Check doneness by inserting a toothpick into the center—it should come out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely before slicing. This helps the bread set properly and enhances the flavor and texture.
Notes
- Use fresh, ripe strawberries for the best flavor and texture. Avoid overly juicy berries that can make the bread soggy.
- Ensure your sourdough starter is active and bubbly for optimal rise and flavor.
- Do not overmix the batter to keep the bread light and tender.
- Covering the bread with foil during baking prevents excessive browning.
- You can substitute sour cream with buttermilk if preferred.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
