Strawberry Cream Cheese Loaf: A Sweet and Velvety Delight

 

 

Ingredients: 

For the loaf: 

• 1/2 cup (113g) unsalted butter, softened 

• 4 oz (113g) cream cheese, softened 

• 1 cup (200g) granulated sugar 

• 2 large eggs 

• 1 tsp vanilla extract 

• 1 ½ cups (190g) all-purpose flour 

• 1 ½ tsp baking powder 

• 1/4 tsp salt 

• 1/3 cup (80ml) milk 

• 1 cup chopped fresh strawberries (patted dry with paper towel) 

• 1 tbsp all-purpose flour (for coating the strawberries)

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Optional glaze: 

• 1/2 cup powdered sugar 

• 1–2 tbsp milk or lemon juice 

• 1/4 tsp vanilla extract 

Step-by-Step Method: 

1. Preheat and prepare the pan 

Preheat your oven to 350°F (175°C).

Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy lifting. 

2. Cream the butter and cream cheese 

In a large bowl, use an electric mixer to beat the softened butter and cream cheese together until light and fluffy (about 2–3 minutes). This creates the creamy base for your batter and ensures a moist loaf. 

3. Add sugar, eggs, and vanilla 

Gradually add the sugar and beat until well combined. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. 

4. Mix dry ingredients 

In a separate bowl, whisk together the flour, baking powder, and salt. 

5. Combine wet and dry ingredients 

Add the dry ingredients to the wet mixture in two parts, alternating with the milk. Start and end with the flour mixture. Mix just until combined—don’t overmix. 

6. Prepare the strawberries 

Toss the chopped strawberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf while baking. 

7. Fold in the strawberries 

Gently fold the flour-coated strawberries into the batter using a spatula. Be careful not to crush them or overwork the batter. 

8. Pour into loaf pan and smooth the top 

Transfer the batter to your prepared loaf pan and smooth the top with a spatula. 

9. Bake 

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover with foil during the last 10–15 minutes. 

10. Cool 

Let the loaf cool in the pan for 10–15 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely. 

Optional Glaze: 

If you'd like to add a touch of sweetness and elegance, make a simple glaze

(＾◡＾) : 

• In a small bowl, mix the powdered sugar with 1 tablespoon of milk or lemon juice. Add more liquid a few drops at a time until you reach a pourable consistency. 

• Stir in vanilla if using. 

• Drizzle the glaze over the cooled loaf. 

Tips and Variations: 

• Use room-temperature ingredients for a smoother batter. 

• Add a pinch of lemon zest to enhance the strawberry flavor. 

• Substitute blueberries or raspberries for a different twist. 

• Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. 

Final Thoughts: 

The Strawberry Cream Cheese Loaf is the perfect balance of rich and fruity, soft and moist, sweet yet refreshing. Whether you’re baking for guests, family, or just for yourself, this loaf is guaranteed to bring a smile with every bite. Serve it for brunch, dessert, or enjoy a slice as an afternoon pick-me-up—it’s irresistible any time of day.