A tender sourdough-enriched quick bread studded with juicy strawberries and finished with a fresh strawberry icing, offering a delicate crumb, bright berry sweetness, and a subtle tang.
Preheat oven to 350°F (177°C). Line or grease a loaf pan. Toss the chopped strawberries with 1 tablespoon flour; set aside.
In a bowl, whisk together sugar, melted butter, eggs, sourdough discard, milk, and vanilla until combined.
In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix just until combined; do not overmix.
Fold in the floured strawberries, leaving behind any excess flour from the bowl.
Pour batter into the prepared loaf pan and bake 60–70 minutes, until a toothpick comes out clean or the internal temperature reads 200–205°F (93–96°C).
Cool in the pan on a wire rack until completely cool, then remove the loaf from the pan.
For the icing, mix powdered sugar, heavy cream, and crushed strawberries in a small bowl until smooth.
Drizzle or spread the strawberry icing over the cooled bread and serve.