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If you’ve been searching for a recipe that’s simple enough for baking up on a whim, but delicious enough to impress, this Strawberry Cream Cheese Loaf is it. This loaf is rich, moist, and packed with bursts of fresh strawberries. Whether you indulge in a slice alongside your morning coffee or serve it as an after dinner dessert, it’s sure to become an instant favorite. We love a baked good with that kind of versatility! Let’s get into how it’s made…
The batter starts out with an indulgent stick of butter and a full package of cream cheese. The creamy tang of the cream cheese really bumps up the flavor and creates a texture so tender it practically melts in your mouth (yum!). From there you’ll add in some regular pantry staples, two eggs, and a cup of milk. The final ingredient: the fresh strawberries! Make sure to dab the berries to remove excess moisture so they don’t sink or make the loaf soggy—the small step makes a big difference.
Whether you’re gifting loaves to your friends or saving them both for yourself (no judgment here!), this recipe is sure to become a go-to in your baking rotation. It’s the perfect pick for a Valentine’s Day treat or addition to your Easter brunch. With a stunning recipe like this, you can’t go wrong. We Hope your family loves it as much as we do. Happy baking!
Strawberry Cream Cheese Loaf
Ingredients
- 8 oz cream cheese (1 package), softened
- ½ cup butter (1 stick), room temperature
- 1 ½ cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons salt
- 1 tablespoon baking powder
- 1 cup milk
- 1 ½ cups sliced fresh strawberries
Preparation
- Preheat oven to 375 and grease two 8.5x4.5-inch bread loaf pans.
- Slice strawberries into thin, bite-sized pieces and dab off any excess moisture with a paper towel. Set aside.
- In a large bowl, cream together the cream cheese and butter. Add sugar, eggs and vanilla, then beat until light and airy.
- In a small bowl, combine flour, baking powder, and salt. Once thoroughly combined, slowly add the dry ingredients and milk to the wet ingredients.
- Gently fold strawberry pieces into the batter.
- Transfer batter to the prepared loaf pans and bake for 50-60 minutes or until an inserted toothpick comes out clean. I recommend covering the loaves with foil after 35-40 minutes to prevent the tops from over browning.
- Allow loaves to fully cool before slicing.
Recipe adapted from 12tomatoes.com