Preheat your oven to 350°F (180°C). This step is crucial to ensure even baking.
Prepare your loaf pan by buttering and flouring it generously. Line the bottom with parchment paper to avoid sticking. This way, your loaf will come out effortlessly.
In a large glass bowl, combine granulated sugar, melted butter, sour cream, eggs, and almond extract. Whisk everything together until smooth. You should have a creamy mixture that’s well blended.
Next, add in the all-purpose flour, baking powder, and kosher salt. Stir gently until just combined. Be careful not to overmix, or your loaf may turn out dense instead of light and fluffy.
Now, fold in the sliced fresh strawberries. Gently incorporate them into the batter, ensuring an even distribution without breaking them up too much.
Pour the batter into your prepared pan. Use a spatula to smooth the top and level it out for even baking.
Bake in the preheated oven for 30 minutes. After this time, cover the loaf lightly with foil; this prevents the top from browning too much.
Continue baking for an additional 25 minutes, or until a wooden pick inserted in the center comes out clean. This step is essential for knowing when your loaf is perfectly baked.
Once done, let the loaf cool in the pan for about 10 minutes. This allows it to set and makes it easier to remove.
Carefully transfer the loaf to a wire rack to cool completely. This step is important; cooling on the rack prevents sogginess.
While the loaf cools, prepare the glaze by whisking together confectioners’ sugar and buttermilk in a medium bowl until smooth. The glaze should be pourable yet thick enough to coat the loaf.
Drizzle the glaze over the cooled loaf. Don’t forget to garnish with fresh, halved strawberries if desired. This adds a lovely touch of elegance!
