In the bowl of a stand mixer*, combine 1 cup bread flour, sugar, yeast and salt. Set aside.

In a small saucepan over medium heat, stir together strawberries, sour cream, water and oil until warm (about 120 degrees F). Add warm strawberry mixture to flour mixture; beat with paddle attachment on medium speed 4 minutes. Scrape down sides of bowl and switch to dough hook. Gradually stir in remaining flour and slivered almonds on low speed, then increase to medium speed and knead 5 to 7 minutes, or until dough is smooth and elastic.

Shape dough into a ball and place in a lightly greased bowl; turn to coat. Cover bowl with plastic wrap or a tea towel and let dough rise in a warm place until doubled, about 1 hour.

Punch down risen dough and transfer to a lightly floured surface. Pat or roll dough out into a 14-by-7-inch rectangle. Roll up tightly from the short end into a loaf; pinch ends to seal. Place loaf in a lightly greased 9-by-5-inch loaf pan. Cover pan with plastic wrap or a tea towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

Meanwhile, heat oven to 375 degrees F. When dough is risen, bake until golden brown and baked through, about 30 to 40 minutes. Remove from pan and cool completely on a cooling rack before slicing.

*See RSY's website for instructions on how to make the bread without a stand mixer.

Disclosure: I received compensation from Red Star Yeast for recipe development purposes. All opinions are my own.