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