Short Description:
This Valentine’s Day Sourdough White Chocolate Chip Strawberry Bread is a delightful twist on a classic quick bread, perfect for celebrating love and indulgence. With a tangy sourdough base, sweet strawberries, and creamy white chocolate chips, this bread offers a unique balance of flavors and textures that are ideal for a special occasion. It’s an easy-to-make, moist, and flavorful treat that’s perfect for gifting or sharing with loved ones.

Why You’ll Love This Recipe

Valentine’s Day is all about love, and what better way to show it than by baking something truly special? This Sourdough White Chocolate Chip Strawberry Bread combines the tangy goodness of sourdough with the sweetness of ripe strawberries and white chocolate chips. The subtle tang from the sourdough starter pairs wonderfully with the bursts of fresh strawberry flavor and the creamy, melt-in-your-mouth white chocolate. The bread itself is incredibly moist, light, and tender, making each bite a true indulgence. Plus, it’s the perfect gift for loved ones or an impressive addition to a Valentine’s Day brunch!

Ingredients

• 1 cup sourdough starter (fed and bubbly)

• 1 cup all-purpose flour

• 1/2 cup whole wheat flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup granulated sugar

• 1/4 cup brown sugar, packed

• 1/2 cup unsalted butter, softened

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream or plain yogurt

• 1 1/2 cups fresh strawberries, chopped

• 1/2 cup white chocolate chips (plus extra for topping)

• 1 tablespoon lemon zest (optional, for extra flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.

3. In another bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.

4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream (or yogurt).

5. Gently fold in the sourdough starter, mixing just until combined.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.

7. Gently fold in the chopped strawberries and white chocolate chips. (Reserve a few white chocolate chips for topping if desired.)

8. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved white chocolate chips on top.

9. Bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, cover the loaf loosely with aluminum foil and continue baking.

10. Once done, allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

11. Slice and serve! For extra sweetness, drizzle with a bit of melted white chocolate or serve with whipped cream.

Servings and Timing

• Servings: 10-12

• Prep Time: 15 minutes

• Cook Time: 55-65 minutes

Variations

• Add nuts: For extra texture and flavor, try adding 1/2 cup of chopped nuts, such as pistachios or almonds, to the batter.

• Use frozen strawberries: If fresh strawberries aren’t available, frozen strawberries can be used—just be sure to thaw and drain them well before adding to the batter.

• Chocolate swirl: Add a swirl of melted dark or milk chocolate to the batter for an extra layer of richness.

• Make it gluten-free: For a gluten-free version, swap the all-purpose and whole wheat flours for a 1:1 gluten-free flour blend.

• Add citrus zest: Add orange or lime zest instead of lemon for a different citrus note that pairs well with the strawberries.

Storage/Reheating

• Storage: Store the bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it in plastic wrap and refrigerate it for up to a week.

• Reheating: To enjoy the bread warm, microwave individual slices for about 15-20 seconds or warm in the oven at 300°F (150°C) for about 10 minutes.

FAQs

1. Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but be sure to thaw and drain them first to avoid excess moisture in the batter.

2. Do I need to use a sourdough starter?

If you don’t have a sourdough starter, you can substitute it with an equal amount of buttermilk or yogurt to maintain the tangy flavor.

3. Can I use dark chocolate chips instead of white chocolate chips?

Yes, dark chocolate chips would be a great substitute for white chocolate chips if you prefer a more intense chocolate flavor.

4. Can I freeze this bread?

Yes, this bread freezes well! Wrap it tightly in plastic wrap and store in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.

5. Can I make this bread dairy-free?

Yes, you can replace the butter with dairy-free margarine or coconut oil, and use a dairy-free yogurt or sour cream substitute to make this bread dairy-free.

6. What can I do if I don’t have a loaf pan?

If you don’t have a loaf pan, you can use a muffin tin to make strawberry white chocolate muffins. Just divide the batter among the muffin cups and bake for 18-22 minutes.

7. How do I know when the bread is done baking?

The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it’s too wet, continue baking for a few more minutes.

8. Can I add other berries to the bread?

Absolutely! You can add raspberries, blueberries, or blackberries along with the strawberries for a mixed berry flavor.

9. How can I make this bread sweeter?

If you prefer a sweeter bread, you can increase the amount of sugar by a few tablespoons or drizzle a bit of icing or melted white chocolate over the top.

10. Can I use self-rising flour instead of all-purpose flour?

You can use self-rising flour, but you’ll need to omit the baking powder and baking soda from the recipe, as the self-rising flour already contains them.

Conclusion

This Valentine’s Day Sourdough White Chocolate Chip Strawberry Bread is a perfect blend of tangy, sweet, and indulgent flavors that will make any celebration even more special. Whether you’re baking it for a loved one or treating yourself, this moist and flavorful bread is bound to impress. Its light crumb, paired with juicy strawberries and creamy white chocolate, creates a delightful experience in every bite. With minimal effort and maximum flavor, this bread is sure to be a Valentine’s Day favorite!