Dreamy Strawberry Cream Cheese Loaf Recipe for Sweet Bakers

Baking a delightful strawberry cream cheese loaf can transform an ordinary afternoon into a sweet escape.

Bursting with fruity notes, this recipe promises pure comfort in every slice.

Soft, moist textures mingle with tangy cream cheese and bright strawberry hints.

Home bakers will adore how simple ingredients create such magic in their kitchen.

Each crumb tells a story of summer’s warmth and delicate flavors.

Sweet aromas will drift through your space, tempting everyone nearby.

Strawberry Cream Cheese Loaf You’ll Love

• Simplify Baking: Create a delightful dessert with minimal kitchen skills, perfect for novice bakers wanting to impress family and friends.
• Burst of Freshness: Incorporate fresh strawberries for a vibrant, fruity flavor that transforms an ordinary loaf into a spectacular treat.
• Versatile Crowd-Pleaser: Enjoy as a decadent breakfast, afternoon snack, or elegant dessert that suits multiple occasions from casual gatherings to potlucks.
• Creamy Texture Delight: Experience a rich, moist texture from the combination of cream cheese, sour cream, and butter, ensuring a luxurious bite every single time.

Ingredients for Sweet Strawberry Cream Cheese Loaf

• Flour: A key ingredient that provides structure and texture to the loaf.
• Baking Powder, Baking Soda: Leavening agents that help the loaf rise and become light.
• Salt: Enhances the overall flavor of the loaf.

• Butter, Cream Cheese: Create a rich, smooth base that adds moisture and depth to the loaf.
• Sour Cream or Yogurt: Adds tanginess and helps keep the loaf moist and tender.

• Sugar: Provides sweetness and helps with the caramelization of the loaf.
• Eggs: Bind the ingredients together and add richness to the texture.
• Vanilla Extract: Adds a warm, classic flavor that complements the strawberries.

• Fresh Strawberries: Bring a burst of fresh, bright flavor and natural sweetness.
• Strawberry Jam or Preserves: Intensifies the strawberry flavor and adds moisture to the loaf.

How to Bake Strawberry Cream Cheese Loaf

Step 1: Prepare Baking Space

Warm up your oven to 350F (175C). Grab a loaf pan and coat it with butter or line with parchment paper to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Set this mixture aside for later.

Step 3: Whip Creamy Base

In a large mixing bowl, grab your electric mixer and beat softened butter and cream cheese until they transform into a light, fluffy cloud-like texture.

This should take about 2-3 minutes of mixing.

Step 4: Combine Sweet Elements

Pour sugar into the creamy mixture and blend thoroughly.

Add eggs one at a time, mixing completely after each addition. Splash in vanilla extract for extra flavor depth.

Step 5: Merge Wet and Dry Components

Slowly incorporate the dry ingredient mixture into the wet ingredients. Alternate adding dry ingredients with sour cream, beginning and ending with dry ingredients.

Mix until ingredients are just combined – don’t overwork the batter.

Step 6: Fold In Fruity Goodness

Gently fold chopped fresh strawberries and strawberry jam into the batter.

Use a delicate touch to keep the loaf light and airy.

Step 7: Bake To Perfection

Transfer batter to the prepared pan, smoothing the top with a spatula.

Slide into the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick – it should come out clean when the loaf is ready.

Step 8: Cool And Enjoy

Let the loaf rest in the pan for 10 minutes. Then transfer to a wire rack and allow to cool completely before slicing and serving.

Tips to Perfect Strawberry Cream Cheese Loaf

• Choose ripe, vibrant strawberries for maximum flavor and sweetness in your loaf.
• Toss chopped strawberries in a light dusting of flour before adding to the batter to prevent them from sinking during baking.
• Insert a toothpick near the center to test baking; a few moist crumbs are okay, but wet batter means more baking time is needed.
• Swap regular vanilla extract with Madagascar vanilla for a richer, more complex taste profile in the strawberry cream cheese loaf.
• Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days to maintain moisture and freshness.

Variations to Customize Strawberry Loaf

• Blueberry Burst Loaf: Replace strawberries with fresh blueberries and use blueberry jam instead of strawberry preserves for a berry-packed alternative.
• Lemon Raspberry Cream Cheese Loaf: Add lemon zest to the batter, swap strawberries for raspberries, and include raspberry jam for a tangy, bright flavor profile.
• Chocolate Chip Strawberry Swirl: Fold in mini chocolate chips with the strawberries and drizzle melted chocolate on top after baking for an indulgent version.
• Almond Strawberry Cream Cheese Loaf: Mix in almond extract, sprinkle sliced almonds on top before baking, and add a light almond glaze after cooling for a nutty transformation.

Pairings to Enjoy with Strawberry Loaf

• Pair with Crisp Moscato: Select a light, sweet Moscato wine that complements the strawberry's fruity notes and balances the loaf's creamy richness.
• Serve with Fresh Whipped Cream: Top each slice with delicate homemade whipped cream to enhance the dessert's smooth texture and add an extra layer of indulgence.
• Match with Lavender Earl Grey Tea: Brew a fragrant Earl Grey tea with subtle lavender hints that beautifully accentuate the strawberry's floral undertones and cut through the loaf's dense creaminess.
• Create Vanilla Bean Ice Cream Accompaniment: Scoop premium vanilla bean ice cream alongside each slice to provide a cool, smooth contrast that elevates the loaf's warm, rich flavors.

Proper Storage for Strawberry Cream Cheese Loaf

Store the cooled strawberry cream cheese loaf in an airtight container or wrapped tightly in plastic wrap for up to 4 days in the refrigerator. Ensure the loaf is completely cool before storing to prevent moisture buildup.

Wrap the loaf securely in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Warm individual slices in the microwave for 15-20 seconds or in a toaster oven at 300F for 2-3 minutes until slightly heated through.

Let frozen or refrigerated loaf sit at room temperature for 30 minutes before serving to restore optimal texture and flavor.

FAQs

• Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries. Thaw and drain them completely before adding to the batter to prevent excess moisture.

• How do I prevent strawberries from sinking to the bottom of the loaf?

Toss the chopped strawberries in a light coating of flour before folding them into the batter. This helps prevent them from sinking during baking.

• What can I substitute for sour cream?

Greek yogurt works perfectly as a substitute for sour cream in this recipe. It provides similar moisture and tanginess to the loaf.

Strawberry Cream Cheese Loaf Recipe

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4.6 from 17 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Indulgent strawberry cream cheese loaf brings sweet summer memories to life with classic Southern charm. Moist crumb and rich flavor invite you to savor each delightful slice of this irresistible bakery-style treat.

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Ingredients

Scale 1x2x3x

Fruits:

• 1/2 cup fresh strawberries, chopped
• 1/4 cup strawberry jam or preserves
• 1 tablespoon (1 tbsp) fresh strawberries, finely chopped (for topping)

Dairy and Wet Ingredients:

• 8 ounces (8 oz) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/2 cup sour cream or yogurt
• 2 large eggs
• 1 teaspoon (1 tsp) vanilla extract

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon (1 tsp) baking powder
• 1/2 teaspoon (1/2 tsp) baking soda
• 1/4 teaspoon (1/4 tsp) salt
• 2 tablespoons (2 tbsp) powdered sugar (for topping)

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Instructions

1. Prepare the baking environment by heating the oven to 350F (175C) and preparing a loaf pan with grease or parchment paper.
2. Combine flour, baking powder, baking soda, and salt in a medium bowl, whisking thoroughly to ensure even distribution of leavening agents.
3. Use an electric mixer to blend softened butter and cream cheese until achieving a light, airy texture, approximately 2-3 minutes.
4. Gradually incorporate sugar into the butter-cream cheese mixture, beating until smooth and uniform.
5. Add eggs individually, mixing completely after each addition, then blend in vanilla extract for enhanced flavor complexity.
6. Carefully integrate dry ingredients into the wet mixture, alternating with sour cream, mixing gently to maintain a tender crumb structure.
7. Delicately fold chopped strawberries and strawberry preserves into the batter, ensuring minimal disruption to the mixture’s consistency.
8. Transfer batter to the prepared loaf pan, smoothing the surface for even baking.
9. Bake for 55-65 minutes, monitoring until a toothpick inserted in the center emerges clean and free of raw batter.
10. Rest the loaf in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling and optimal texture development.

Notes

• Prevent strawberries from sinking by tossing them in a light dusting of flour before folding into the batter, ensuring even distribution throughout the loaf.
• Swap fresh strawberries with frozen ones during off-season, but first thaw and pat them dry to prevent excess moisture from affecting the loaf’s texture.
• Create a gluten-free version by substituting all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same measurements and mixing technique.
• Enhance the strawberry flavor by adding a few drops of strawberry extract or replacing some vanilla extract with strawberry liqueur for a more intense taste profile.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 298 kcal
• Sugar: 20 g
• Sodium: 174 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 62 mg