🍓 Strawberry Cream Cheese Loaf
🕒 Total Time: ~1 hour 15 minutes
Servings: 8–10 slices
✅ Ingredients:
For the Loaf:
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1 ½ cups all-purpose flour
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup (1 stick) unsalted butter, softened
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4 oz cream cheese, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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⅓ cup milk (whole or 2%)
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1 ½ cups fresh strawberries, diced and lightly tossed in 1 tsp flour (prevents sinking)
Optional Glaze:
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½ cup powdered sugar
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1–2 tbsp milk or lemon juice
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A few drops of vanilla (optional)
🔪 Instructions:
1. Preheat and Prep
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×5-inch loaf pan or line with parchment.
2. Mix Dry Ingredients
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In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Cream Cheese
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In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
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Add sugar and beat until light and fluffy (2–3 minutes).
4. Add Eggs & Flavor
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Add eggs one at a time, mixing well after each.
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Stir in vanilla extract.
5. Combine Wet & Dry
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Add the dry ingredients to the wet mixture in two additions, alternating with the milk. Mix until just combined.
6. Fold in Strawberries
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Gently fold in the floured diced strawberries.
7. Bake
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Pour batter into the prepared loaf pan.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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Tent with foil if top browns too quickly.
8. Cool & Glaze
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Let cool in the pan for 10–15 minutes, then transfer to a wire rack.
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If using glaze, whisk ingredients and drizzle over the cooled loaf.
🍴 Tips:
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Make it extra indulgent by adding white chocolate chips or a cream cheese swirl.
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Use freeze-dried strawberries for an intense flavor boost (just reduce fresh berries slightly).
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Keeps well covered at room temp for 2 days or refrigerated for up to 5 days.
Would you like a version with a cream cheese filling swirl baked inside?