“My mom is famous for this recipe. She has been making it every Easter for as long as I can remember!”
This Strawberry Cream Cheese Loaf is a moist and flavorful treat that combines the tangy richness of cream cheese with the sweet, fresh taste of strawberries. Perfect for breakfast, brunch, or a sweet afternoon snack, this loaf is easy to make and sure to delight.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 8 oz (1 package) |
| Butter, room temperature | ½ cup (1 stick) |
| Sugar | 1 ½ cups |
| Eggs | 2 |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 2 ¼ cups |
| Salt | 1 ½ teaspoons |
| Baking powder | 1 tablespoon |
| Milk | 1 cup |
| Fresh strawberries, sliced | 1 ½ cups |
Instructions:
- Preheat and Prepare: Preheat oven to 375°F (190°C). Grease two 8.5×4.5-inch bread loaf pans.
- Prepare Strawberries: Slice strawberries into thin, bite-sized pieces. Dab off any excess moisture with a paper towel. Set aside.
- Cream Butter and Cream Cheese: In a large bowl, cream together the softened cream cheese and butter until smooth.
- Add Sugar, Eggs, and Vanilla: Add the sugar, eggs, and vanilla extract to the creamed mixture. Beat until light and airy.
- Combine Dry Ingredients: In a separate small bowl, combine the flour, baking powder, and salt. Whisk to thoroughly combine.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients and milk to the wet ingredients, mixing until just combined.
- Fold in Strawberries: Gently fold the sliced strawberries into the batter.
- Bake: Transfer the batter to the prepared loaf pans. Bake for 50-60 minutes, or until an inserted toothpick comes out clean.
- Prevent Over Browning: I recommend covering the loaves with foil after 35-40 minutes to prevent the tops from over browning.
- Cool and Serve: Allow the loaves to cool completely in the pans before slicing and serving. Enjoy!
