Spring mornings call for warm bread and bright fruit. You want something that tastes like the season: airy sourdough crumb with bursts of fresh strawberry. Fresh Strawberry Sourdough Bread brings that tart-sweet pop and tangy starter flavor into one loaf.
You’ll find 14 different takes on Fresh Strawberry Sourdough Bread below. Each recipe includes clear ingredients, step-by-step instructions, and serving ideas. Whether you’re making a jam swirl loaf, a seeded tartine, or a sweet breakfast braid, there’s a spring-worthy loaf for you. Grab your starter, pick ripe strawberries, and pick the recipe that fits your day.
1. Fresh Strawberry Sourdough Bread — Classic Swirl Loaf
This Classic Swirl Loaf keeps things simple and bright. Fresh Strawberry Sourdough Bread gets a silky strawberry puree folded gently into the dough for ribbons of color. Expect a tangy crust, tender crumb, and balanced sweetness. It’s perfect for breakfast toast, brunch boards, and picnic slices. The smell is floral and slightly yeasty, with juicy berry notes.
Ingredients
- 100 g active sourdough starter (100% hydration, bubbly)
- 375 g bread flour
- 75 g whole wheat flour
- 12 g fine sea salt
- 250 g water, room temperature
- 120 g fresh strawberries, pureed
- 30 g granulated sugar
- 1 large egg, room temperature
- 25 g unsalted butter, softened
- 30 g chopped fresh strawberries (for swirl)
- 1 tsp vanilla extract
Instructions
- Prep: Feed starter 4-6 hours before use so it’s bubbly. Preheat oven to 450°F (230°C) with a Dutch oven inside.
- In a large bowl, mix 375 g bread flour, 75 g whole wheat, and 250 g water. Autolyse 30 minutes.
- Stir in 100 g starter, 120 g strawberry puree, 30 g sugar, 1 egg, and 1 tsp vanilla until combined.
- Add 12 g salt and 25 g butter. Knead 6–8 minutes until smooth. Dough should be tacky but not sticky.
- Bulk ferment at room temp 3–4 hours with 3 sets of stretch-and-folds every 30 minutes during the first 1.5 hours.
- Roll dough gently into a rectangle on a lightly floured surface. Spread 30 g chopped strawberries down the center and fold, then roll into a log for a swirl.
- Place in a banneton seam side up. Proof 2–3 hours at room temp or overnight in fridge up to 12 hours.
- Score the loaf and bake covered 20 minutes at 450°F (230°C), then uncovered 20–25 minutes until crust is deep golden and internal temp reads 200–205°F (93–96°C).
- Test doneness by tapping the bottom for a hollow sound and checking internal temp. Cool on a rack at least 2 hours before slicing.
How to Serve It
Serve slices warm with soft butter or a thin smear of cream cheese. Garnish with halved fresh strawberries and mint sprigs. Pair with a bright cup of green tea or a strawberry-lavender latte. Store wrapped at room temp 2 days, or freeze sliced up to 1 month. Make ahead by shaping and refrigerating overnight, then bake in the morning for fresh bread.
2. Strawberry Honey Sourdough Braided Loaf
This braided loaf uses honey for a glossy crust and gentle sweetness. Fresh strawberries get macerated into a thick compote folded into the strands. The texture is soft, slightly enriched, and beautifully swirled. It’s great for spring brunches and gift loaves. You’ll notice a fragrant honey aroma and berry-scented crumb.
Ingredients
- 120 g active sourdough starter (100% hydration)
- 400 g bread flour
- 240 g water, room temperature
- 60 g honey
- 1 large egg, room temperature
- 10 g fine sea salt
- 30 g unsalted butter, softened
- 150 g fresh strawberries, chopped
- 30 g granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Prep: Feed starter so it’s active. Lightly oil a baking sheet and preheat oven to 375°F (190°C).
- Make strawberry compote: sauté 150 g chopped strawberries with 30 g sugar, 1 tbsp lemon juice, and 1 tsp zest until thick, ~6–8 minutes. Cool.
- In a bowl combine 400 g flour, 240 g water, and autolyse 30 minutes.
- Mix in 120 g starter, 60 g honey, 1 egg, and 30 g butter until a soft dough forms.
- Add 10 g salt and knead 6–7 minutes until elastic.
- Bulk ferment 3–4 hours with two sets of stretch-and-folds in the first 90 minutes.
- Divide dough into three equal pieces. Flatten each, spread a thin layer of cooled strawberry compote, then roll into ropes.
- Braid the three ropes, tuck ends, and place on the prepared sheet. Proof 1.5–2 hours or refrigerate overnight.
- Brush with a bit of honey diluted with water, then bake 30–35 minutes until golden and internal temperate 195–200°F (90–93°C).
- Cool at least 1 hour before slicing to let crumb set.
How to Serve It
Slice thick for breakfast with ricotta and honey. Garnish with toasted sliced almonds or fresh mint. Pairs beautifully with chamomile tea or a fruit-forward rosé. Keep wrapped at room temp 2 days, or freeze slices. You can make the compote ahead and fold it in just before braiding.
3. Fresh Strawberry Sourdough Bread with Lemon Zest
This loaf brightens the berry tang with lemon zest. Fresh Strawberry Sourdough Bread meets citrus for a spring-forward flavor. The crumb is tender with lively acidity and bright strawberry notes. It’s ideal for afternoon tea or a picnic. Expect a fragrant citrus-berry scent as you slice.
Ingredients
- 100 g active sourdough starter (100% hydration)
- 350 g bread flour
- 100 g whole wheat flour
- 250 g water, room temperature
- 12 g fine sea salt
- 100 g fresh strawberries, diced
- 40 g sugar
- 2 tbsp lemon zest (about 2 lemons)
- 1 tbsp lemon juice
- 25 g unsalted butter, softened
- 1 tsp vanilla extract
Instructions
- Prep: Feed starter and preheat oven to 450°F (230°C) with Dutch oven inside.
- In a bowl mix 350 g bread flour, 100 g whole wheat, and 250 g water. Autolyse 30 minutes.
- Stir in 100 g diced strawberries, 40 g sugar, lemon zest, lemon juice, 100 g starter, and 1 tsp vanilla.
- Add 12 g salt and 25 g butter, knead 6–8 minutes until smooth.
- Bulk ferment 3–4 hours with stretch-and-folds every 30 minutes for the first 90 minutes.
- Shape into boule, place seam up in a well-floured banneton, proof 2–3 hours or overnight chilled.
- Bake covered 20 minutes at 450°F (230°C), then uncovered 20–25 minutes until crust is golden and internal temp 200–205°F (93–96°C).
- Check doneness with the hollow tap and internal temp. Cool at least 2 hours before slicing.
How to Serve It
Serve with mascarpone and a drizzle of lemon-honey. Garnish with extra lemon zest and thin strawberry slices. Pair with Earl Grey tea or sparkling water with mint. Store wrapped at room temp 2 days; freeze slices for longer. Make dough the night before for easy morning baking.
4. Strawberry-Chocolate Chip Sourdough Loaf
This loaf adds a playful chocolate touch to strawberry sourdough. Fresh strawberries meet dark chocolate chips for pockets of richness. The crumb is tender and slightly sweet, with melted chocolate ribbons. It’s perfect for dessert toast or indulgent breakfasts. You’ll notice warm, cocoa-berry aromas when it bakes.
Ingredients
- 110 g active sourdough starter (100% hydration)
- 380 g bread flour
- 220 g water, room temperature
- 40 g granulated sugar
- 10 g fine sea salt
- 1 large egg, room temperature
- 30 g unsalted butter, softened
- 150 g fresh strawberries, chopped
- 100 g dark chocolate chips (60% cocoa)
- 1 tsp vanilla extract
- 1 tbsp milk (optional, for glaze)
Instructions
- Prep: Feed starter. Preheat oven to 375°F (190°C). Line a loaf pan.
- Combine 380 g flour, 220 g water and autolyse 30 minutes.
- Mix in 110 g starter, 40 g sugar, 1 egg, and 1 tsp vanilla.
- Add 10 g salt and 30 g butter, knead 6–7 minutes until smooth.
- Fold in 150 g chopped strawberries and 100 g chocolate chips gently.
- Bulk ferment 3–4 hours with two stretch-and-folds in first 90 minutes.
- Shape into a loaf and place in prepared pan. Proof 1.5–2 hours or overnight chilled.
- Bake 35–40 minutes until top is golden and internal temp 195–200°F (90–93°C).
- Cool 1–2 hours before slicing. Optional light glaze: whisk 1 tbsp milk and 1 tbsp powdered sugar, drizzle.
How to Serve It
Slice and serve slightly warm so chocolate is gooey. Top with whipped cream or a sprinkle of coarse sugar. Pair with mocha or cold brew coffee. Store tightly wrapped at room temp 2 days; freeze slices individually. Make the dough ahead and fold in fruit and chips before final shaping.
5. Fresh Strawberry Sourdough Bread — Seeded Crust Loaf
This seeded crust loaf mixes spring strawberries with a crunchy topping. Fresh Strawberry Sourdough Bread gains texture from a toasted seed crust. The crumb is moist and slightly sweet, while the crust offers a nutty crunch. It’s great for open-faced sandwiches and garden parties. Expect a toasty, fragrant aroma with fruity notes.
Ingredients
- 100 g active sourdough starter (100% hydration)
- 420 g bread flour
- 260 g water, room temperature
- 12 g fine sea salt
- 40 g honey
- 120 g fresh strawberries, chopped
- 25 g unsalted butter, softened
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp rolled oats (for topping)
Instructions
- Prep: Feed starter. Preheat oven to 450°F (230°C) with Dutch oven inside.
- Mix 420 g flour and 260 g water, autolyse 30 minutes.
- Add 100 g starter, 40 g honey, 25 g butter, and 120 g chopped strawberries. Combine.
- Add 12 g salt and knead 6–8 minutes until elastic.
- Bulk ferment 3–4 hours with stretch-and-folds every 30 minutes for the first 90 minutes.
- Shape into boule. Lightly brush with water and press seed mix (sesame, poppy, oats) onto the surface.
- Proof 2–3 hours at room temp or overnight chilled.
- Bake covered 20 minutes at 450°F, then uncovered 20–25 minutes until crust is rich golden and internal temp 200–205°F (93–96°C).
- Cool 2 hours before slicing.
How to Serve It
Serve as a hearty morning toast with goat cheese and honey. Garnish with extra seeds and strawberry halves. Pair with herbal tea or a crisp white wine for brunch. Keep in a bread box up to 3 days; freeze slices in a freezer bag. The toasted seeds intensify if you re-toast slices before serving.
6. Strawberry Cream Cheese Swirl Sourdough
This loaf fills tangy cream cheese with fresh strawberries for a custardy swirl. Fresh Strawberry Sourdough Bread gets luxury from a simple cream cheese filling. The texture is slightly enriched with a soft, almost cake-like crumb. It’s a favorite for brunch, celebrations, and dessert boards. You’ll smell sweet cream and warm berries when it’s hot out of the oven.
Ingredients
- 110 g active sourdough starter (100% hydration)
- 360 g bread flour
- 220 g water, room temperature
- 35 g granulated sugar
- 10 g fine sea salt
- 1 large egg, room temperature
- 30 g unsalted butter, softened
- 150 g fresh strawberries, mashed
- 150 g cream cheese, softened
- 40 g powdered sugar
- 1 tsp vanilla extract
Instructions
- Prep: Feed starter. Preheat oven to 375°F (190°C) and line a loaf pan.
- In a bowl mix 360 g flour and 220 g water. Autolyse 30 minutes.
- Combine 110 g starter, 35 g sugar, 1 egg, and 1 tsp vanilla into dough.
- Add 10 g salt and 30 g butter, knead 6–8 minutes.
- Bulk ferment 3–4 hours with 2–3 stretch-and-folds early on.
- Mix filling: beat 150 g cream cheese with 40 g powdered sugar and fold in 150 g mashed strawberries gently.
- Roll dough into rectangle. Spread half the cream cheese-strawberry filling, roll, then repeat with remaining filling to create layers.
- Place in loaf pan, proof 1.5–2 hours.
- Bake 35–40 minutes until set and golden. Internal temp 195–200°F (90–93°C).
- Cool at least 1 hour before slicing to avoid runny filling.
How to Serve It
Serve slightly warm with a smear of extra cream cheese and fresh berries. Garnish with edible flowers or mint. Pairs nicely with cappuccino or sparkling lemonade. Keep refrigerated up to 3 days due to cream cheese; slice and warm briefly before serving. You can make the filling a day ahead.
7. Strawberry Basil Sourdough Batard
This batard blends sweet strawberries with fresh basil for a herbaceous twist. Fresh Strawberry Sourdough Bread gets bright aromatics from basil leaves folded into the dough. The crumb is light and herb-fragrant with delightful berry pockets. It’s ideal for spring grilling sandwiches or tomato soup nights. Expect a fresh, green scent combined with fruit sweetness.
Ingredients
- 100 g active sourdough starter (100% hydration)
- 420 g bread flour
- 260 g water, room temperature
- 12 g fine sea salt
- 30 g olive oil
- 130 g fresh strawberries, chopped
- 12 fresh basil leaves, finely chopped
- 25 g honey
- 1 tbsp lemon zest
- 1 tbsp milk (optional brush)
Instructions
- Prep: Feed starter. Preheat oven to 450°F (230°C); use a baking stone if available.
- Mix 420 g flour with 260 g water and autolyse 30 minutes.
- Add 100 g starter, 25 g honey, 30 g olive oil, and lemon zest.
- Add 12 g salt and knead 6–8 minutes until smooth.
- Fold in 130 g chopped strawberries and chopped basil gently.
- Bulk ferment 3–4 hours with stretch-and-folds early on.
- Shape into a batard, place seam up in a floured couche, proof 2–3 hours.
- Brush with milk if desired. Bake 25–30 minutes with steam at 450°F until crust is golden and internal temp 200–205°F (93–96°C).
- Cool 2 hours before slicing for best texture.
How to Serve It
Slice and top with fresh burrata and roasted cherry tomatoes. Garnish with basil leaves and a drizzle of olive oil. Pairs well with chilled rosé or a light vegetable soup. Store wrapped at room temp 2 days, or freeze slices. Make the dough ahead and add basil just before final shaping for maximum freshness.
8. Strawberry Almond Sourdough Panettone-Style
This panettone-style loaf is enriched and airy, studded with strawberries and almonds. Fresh Strawberry Sourdough Bread becomes a celebratory loaf for spring gatherings. The crumb is tall, tender, and slightly sweet with nutty crunch. It’s great for brunch or sharing at garden parties. You’ll smell toasted almonds and sweet berry perfume.
Ingredients
- 120 g active sourdough starter (100% hydration)
- 420 g bread flour
- 180 g milk, warm (about 90°F / 32°C)
- 60 g granulated sugar
- 3 large eggs, room temperature
- 80 g unsalted butter, softened
- 8 g fine sea salt
- 130 g fresh strawberries, chopped
- 80 g sliced almonds
- 1 tsp almond extract
- Zest of 1 orange
Instructions
- Prep: Feed starter. Line a tall panettone mold. Preheat oven to 350°F (175°C).
- Mix 420 g flour, 180 g warm milk, and autolyse 20 minutes.
- Add 120 g starter, 60 g sugar, 3 eggs, 1 tsp almond extract, and orange zest. Mix.
- Add 80 g butter in portions and knead 8–10 minutes until dough is elastic and glossy.
- Add 8 g salt and knead 1–2 minutes. Fold in 130 g strawberries and 50 g almonds gently.
- Bulk ferment 3–4 hours until roughly doubled.
- Shape into a ball and place into mold. Proof 3–4 hours or overnight chilled.
- Brush top with egg wash and sprinkle remaining 30 g almonds. Bake 40–50 minutes until top is deep golden and internal temp 195–200°F (90–93°C).
- Cool upside-down for 2 hours to maintain dome, then rest upright before slicing.
How to Serve It
Serve thick slices with mascarpone or lightly toasted almond butter. Garnish with flaked almonds and strawberry slices. Pair with sparkling wine or a citrusy tea. Keep covered at room temp up to 3 days. Make the dough a day early and proof in the mold overnight.
9. No-Knead Strawberry Sourdough Pull-Apart Loaf
This no-knead version saves time and hands-on work. Fresh Strawberry Sourdough Bread becomes a fun pull-apart loaf full of berry pockets. Expect a soft, pillowy interior and rustic crust. It’s perfect for casual brunches and family-style serving. The aroma is homely, with sweet strawberry notes and warm bread.
Ingredients
- 100 g active sourdough starter (100% hydration)
- 450 g bread flour
- 325 g water, room temperature
- 10 g fine sea salt
- 30 g sugar
- 25 g olive oil
- 200 g fresh strawberries, chopped
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Powdered sugar for dusting (optional)
Instructions
- Prep: Feed starter. Oil a cast-iron skillet or pull-apart pan. Preheat oven to 375°F (190°C).
- In a large bowl mix 450 g flour, 325 g water, and 100 g starter. Stir until shaggy.
- Add 30 g sugar, 25 g olive oil, 1 tsp vanilla, and 1 tbsp lemon juice. Mix until combined.
- Gently fold in 200 g chopped strawberries. Cover and rest at room temp 12–16 hours (overnight) for slow fermentation.
- After long ferment, add 10 g salt and fold once. Let rest 30 minutes.
- Form into small balls (~60–80 g each). Place balls in skillet, close together.
- Proof 1.5–2 hours until puffy. Preheat oven if needed.
- Bake 30–35 minutes until top is golden and internal temp 195–200°F (90–93°C).
- Cool 30–45 minutes before pulling apart. Dust with powdered sugar if desired.
How to Serve It
Pull apart pieces warm with herb butter or jam. Garnish with fresh mint and whole berries. Pair with cold milk or a fruity iced tea. Store in an airtight container for 2 days; reheat slices in toaster oven. This is ideal for casual gatherings where everyone grabs their own piece.
10. Strawberry Oat Sourdough Breakfast Loaf
This breakfast loaf adds oats for a rustic, cozy texture. Fresh Strawberry Sourdough Bread becomes hearty and wholesome with rolled oats. The crumb is slightly dense and chewy, studded with strawberry bits. It’s perfect toasted with nut butter or yogurt. You’ll smell toasted oats and sweet berries when it comes out of the oven.
Ingredients
- 100 g active sourdough starter (100% hydration)
- 300 g bread flour
- 100 g rolled oats
- 250 g water, room temperature
- 20 g honey
- 10 g fine sea salt
- 30 g unsalted butter, softened
- 150 g fresh strawberries, diced
- 30 g brown sugar
- 1 tbsp milk (for brushing)
Instructions
- Prep: Feed starter. Preheat oven to 375°F (190°C). Grease a loaf pan.
- Mix 300 g flour, 100 g oats, and 250 g water, autolyse 30 minutes.
- Add 100 g starter, 20 g honey, and 30 g brown sugar. Mix until combined.
- Add 10 g salt and 30 g butter, knead 6–8 minutes until elastic.
- Fold in 150 g diced strawberries gently.
- Bulk ferment 3–4 hours with stretch-and-folds early on.
- Shape into a loaf, place in pan, proof 1.5–2 hours.
- Brush top with milk and sprinkle extra oats. Bake 35–40 minutes until golden and internal temp 195–200°F (90–93°C).
- Cool at least 1 hour before slicing to set crumb.
How to Serve It
Toast thick slices and spread with almond butter and sliced banana. Garnish with extra oats and a drizzle of honey. Pair with coffee or a vanilla smoothie. Store wrapped at room temp 2 days, or refrigerate for longer freshness. Make the dough the night before for easy morning baking.
11. Chocolate-Streusel Strawberry Sourdough Coffee Cake
This coffee cake loaf blends streusel crunch with strawberry pockets. Fresh Strawberry Sourdough Bread is treated like a sweet coffee cake here. The crumb is soft, studded with chocolate streusel for crunch. It’s ideal for weekend brunch or coffee hours. Expect a warm, buttery scent with berry and cocoa notes.
Ingredients
- 100 g active sourdough starter (100% hydration)
- 360 g all-purpose flour
- 220 g milk, warm
- 70 g sugar
- 1 large egg
- 60 g unsalted butter, softened
- 8 g fine sea salt
- 150 g fresh strawberries, chopped
- 80 g dark chocolate chips
- For streusel: 50 g brown sugar, 40 g flour, 30 g butter cold, cubed, 20 g cocoa powder
Instructions
- Prep: Feed starter. Line a loaf pan. Preheat oven to 350°F (175°C).
- Combine 360 g flour and 220 g warm milk, autolyse 20 minutes.
- Add 100 g starter, 70 g sugar, 1 egg, and 60 g butter. Mix until smooth.
- Add 8 g salt and knead 6–8 minutes.
- Fold in 150 g chopped strawberries and 80 g chocolate chips gently.
- Make streusel: rub cold butter into 50 g brown sugar, 40 g flour, and 20 g cocoa until crumbly.
- Pour batter into pan, sprinkle streusel on top.
- Proof 1.5–2 hours. Bake 40–50 minutes until a toothpick near center comes out with moist crumbs and top is set. Internal temp 195–200°F (90–93°C).
- Cool 1 hour before slicing.
How to Serve It
Slice and serve with hot coffee or espresso. Garnish with powdered sugar and fresh berries. Store covered at room temp 2 days, refrigerate for longer. This loaf is best made the day before to let flavors meld; warm slices before serving.
12. Savory Strawberry & Thyme Sourdough Challah
This savory-sweet challah pairs strawberries with fresh thyme for subtle complexity. Fresh Strawberry Sourdough Bread becomes a braided centerpiece with herbal notes. The texture is pillowy and slightly sweet, ideal for festive spring dinners. You’ll notice an herbaceous aroma and soft berry finish.
Ingredients
- 120 g active sourdough starter (100% hydration)
- 500 g bread flour
- 260 g water, room temperature
- 50 g sugar
- 3 large eggs, room temperature (plus 1 for egg wash)
- 60 g unsalted butter, softened
- 10 g fine sea salt
- 120 g fresh strawberries, diced
- 2 tbsp fresh thyme leaves, chopped
- 1 tsp lemon zest
Instructions
- Prep: Feed starter. Lightly oil a baking sheet and preheat oven to 375°F (190°C).
- Mix 500 g flour, 260 g water, and autolyse 30 minutes.
- Add 120 g starter, 50 g sugar, 3 eggs, and 1 tsp lemon zest. Mix until combined.
- Add 60 g butter and knead 8–10 minutes until smooth.
- Add 10 g salt and knead 1–2 minutes. Fold in 120 g diced strawberries and chopped thyme gently.
- Bulk ferment 3–4 hours with stretch-and-folds early.
- Divide into 6 ropes, braid a three-strand challah, and seal ends. Proof 1.5–2 hours.
- Brush with beaten egg and bake 30–35 minutes until golden and internal temp 190–195°F (88–90°C).
- Cool 1 hour before slicing.
How to Serve It
Serve slices with roasted lamb or a spring salad. Garnish with thyme sprigs and sliced strawberries. Pair with chilled white wine or herbal tea. Store loosely covered at room temp 2 days; freeze slices for longer storage. Braiding and egg wash create a glossy, attractive centerpiece.
13. Mini Strawberry Sourdough Buns for Picnics
These mini buns are perfect for snacking or packing. Fresh Strawberry Sourdough Bread gets portioned into sweet, pillowy rolls. The texture is soft with a gentle tang and strawberry pockets. They’re great for picnics, kids’ lunches, and party platters. Expect a light berry scent and tender crumb when you pull them apart.
Ingredients
- 100 g active sourdough starter (100% hydration)
- 420 g bread flour
- 260 g water, room temperature
- 40 g sugar
- 10 g fine sea salt
- 40 g unsalted butter, softened
- 180 g fresh strawberries, chopped
- 1 tsp vanilla extract
- 1 tbsp milk (for brush)
- Sesame seeds for topping (optional)
Instructions
- Prep: Feed starter. Preheat oven to 375°F (190°C). Line two baking sheets.
- Mix 420 g flour and 260 g water, autolyse 30 minutes.
- Add 100 g starter, 40 g sugar, and 1 tsp vanilla. Mix.
- Add 10 g salt and 40 g butter. Knead 6–8 minutes.
- Fold in 180 g chopped strawberries gently.
- Bulk ferment 3–4 hours with one or two stretch-and-folds.
- Divide dough into 12–14 equal pieces (~60–70 g each). Shape into rounds and place on sheets.
- Brush with milk and sprinkle seeds if using. Proof 1.5–2 hours.
- Bake 18–22 minutes until golden and internal temp 190–195°F (88–90°C).
- Cool 30–45 minutes before packing.
How to Serve It
Pack them in a basket with cheese and fruit for a picnic. Brush warm buns with honey butter and top with sliced strawberries. Pair with iced tea or lemonade. Store in airtight container 2 days, freeze for longer. Make dough the night before for fresh buns in the morning.
14. Fresh Strawberry Sourdough Bread — Jam-Swirled Pullman Loaf
This Pullman loaf features a clean, uniform jam swirl perfect for sandwiches. Fresh Strawberry Sourdough Bread is combined with homemade or store-bought strawberry jam for beautiful slices. The texture is fine, soft, and ideal for tea sandwiches or toast. It works well for elegant spring gatherings. Expect a sweet, jammy aroma as you slice.
Ingredients
- 120 g active sourdough starter (100% hydration)
- 420 g bread flour
- 250 g water, room temperature
- 50 g sugar
- 10 g fine sea salt
- 30 g unsalted butter, softened
- 160 g fresh strawberries, mashed into jam
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Milk for brushing
Instructions
- Prep: Feed starter. Prepare a Pullman pan and preheat oven to 375°F (190°C).
- Make quick jam: simmer 160 g mashed strawberries with 2 tbsp sugar and 1 tbsp lemon juice until thickened, ~8–10 minutes. Cool.
- Mix 420 g flour with 250 g water, autolyse 30 minutes.
- Add 120 g starter, 50 g sugar, and 1 tsp vanilla. Mix until combined.
- Add 30 g butter and 10 g salt, knead 8–10 minutes until smooth.
- Bulk ferment 3–4 hours with stretch-and-folds early.
- Roll dough into a rectangle. Spread a thin layer of cooled jam, roll tightly into a log, and place seam down into the greased Pullman pan.
- Proof 2–3 hours until it reaches the top of the pan.
- Brush with milk and bake 35–40 minutes until top is golden and internal temp 195–200°F (90–93°C).
- Cool completely in pan before slicing to get clean jam layers.
How to Serve It
Serve thin slices for delicate tea sandwiches with cucumber and cream cheese. Garnish with mint and a small dollop of jam. Pair with chamomile or sparkling water with lemon. Store wrapped at room temp 2 days, or refrigerate for extended freshness. Make jam ahead and use leftovers on toast.
Spring feels ready when you bake with berries. These 14 Fresh Strawberry Sourdough Bread recipes give you everything from simple swirls to enriched braids and picnic buns. You’ve got options for breakfast, brunch, dessert, and gifting — each recipe includes clear steps to help you bake with confidence.
Pin your favorites for later so you can return when strawberries are at their best. Which loaf will you try first this weekend? Share a photo with friends or family and pass along the recipe that becomes your new seasonal favorite. Happy baking and enjoy the bright, berry-scented kitchen moments.