You have two options to cook down the berries, either in a pot on the stove or in a baking pan in the oven.

For the oven, you’ll set the berries on a 13x9” cake pan and bake them in a preheated oven at 375 for about 20-30 minutes. Until the berries have softened, broken down and some of the water has evaporated (check out my roasted strawberry cheesecake recipe for visual images of what this should look like)

For the stove, set the berries in a large pot over medium low heat. Cook until softened, and all the berries have broken down (you’ll see this method in the recipe video), it can take up to 35-45 minutes.

Once you have your cooked berries, puree them in a blender. You can press through a fine mesh sieve if you want to remove the seeds (they aren’t really detectable in the bread so I generally don’t do this). You can make this in advance and store it in the fridge in a sealed jar. For the bread you’ll measure out 160g or ⅔ cup, use the rest for the glaze.

Preheat the oven to 350 F. Flour and grease a standard size loaf pan (8 or 9” x 4.5 or 5”).

In a heatproof bowl, melt the butter then add the sugar. Whisk very well, until you can’t detect any butter separate from the sugar. Add the eggs and whisk very well, for at least 2 minutes.

Add the strawberry puree (⅔ cup or 160g - no more), the vanilla and salt and whisk well. Spoon in the flour, baking soda and powder. As you are mixing in the flour, add the sour cream and mix until everything is evenly incorporated. Try not to over mix though.

Pour into the prepared loaf pan and even out the top. Bake for 45-55 minutes, until a cake tester comes out clean from the center.

Let the cake cool in the pan for 10 minutes then remove and set on a cooling rack.

If you are topping with the glaze, the bread should be completely cool.

To make the glaze: combine the strawberry puree and sugar together, whisking and adding lemon juice only as needed to get a pourable glaze. It should be thick if you want it to stay on the cake, rather than slide off. Pour over the cake.

Bread keeps great for a few days, stored in an airtight container.