“My mom is famous for this recipe She has been making it every Easter for as long as I can remember!”
Strawberry Cream Cheese Loaf
This moist and delicious loaf features a rich blend of cream cheese and fresh strawberries, making it a perfect choice for breakfast, brunch, or an afternoon treat. Its soft, tender texture and sweet berry flavor are sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cream Cheese, softened | 8 oz (1 package) |
| Butter, room temperature | ½ cup (1 stick) |
| Granulated 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
- Prep the Oven and Pans:
Preheat the oven to 375°F (190°C). Lightly grease two 8.5×4.5-inch loaf pans. Slice the strawberries into thin, bite-sized pieces, and gently blot them with a paper towel to remove extra moisture. Set aside. - Cream the Base:
In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Add the sugar, eggs, and vanilla extract, and continue to mix until the texture becomes light and fluffy. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt until evenly mixed. - Make the Batter:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until everything is incorporated—do not overmix. - Fold in Strawberries:
Carefully fold the strawberry slices into the batter, ensuring they’re evenly distributed throughout. - Bake the Loaves:
Divide the batter between the two prepared pans. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. For best results, tent the loaves with foil after 35–40 minutes to avoid over-browning. - Cool and Serve:
Let the loaves cool fully in their pans before slicing. Enjoy as a breakfast treat or a sweet snack any time of day.
