Indulge in the delightful flavors of fresh strawberries and creamy cream cheese with this easy-to-make Strawberry Cream Cheese Loaf. Perfect for breakfast or as a sweet treat, this moist and tender loaf is bursting with fruity goodness.
Author:nadia
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:1 hour 15 minutes
Yield:1 loaf (8–10 slices) 1x
Category:Dessert, Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
UnitsScale
Dry Ingredients:
1 3/4cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Wet Ingredients:
1/2cup unsalted butter (softened)
4ounces cream cheese (softened)
1cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2cup sour cream
Additional:
1 1/4cups fresh strawberries (diced and lightly tossed in 1 tablespoon flour)
Optional: 1 tablespoon turbinado sugar for topping
Instructions
Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Cheese: In a large mixing bowl, cream the softened butter, cream cheese, and sugar until light and fluffy.
Add Eggs and Flavor: Beat in the eggs one at a time, then mix in the vanilla extract and sour cream until smooth.
Combine and Fold: Gradually add the dry ingredients to the wet mixture, then gently fold in the floured strawberries.
Bake: Pour the batter into the loaf pan, sprinkle with turbinado sugar if desired, and bake for 55–65 minutes until a toothpick inserted comes out clean.
Cool and Serve: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For added zest, incorporate ½ teaspoon of lemon zest into the batter.
If using frozen strawberries, ensure to thaw and drain them thoroughly before adding to the batter.
This loaf stays fresh wrapped at room temperature for up to 2 days or refrigerated for up to 5 days.