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Strawberries and Cream Bread

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Ingredients

Warning0 allergens identified

Strawberries and Cream Bread

nonstick cooking spray

½ cup unsalted butter(softened)

¾ cup granulated sugar(for batter)

2 teaspoons vanilla extract(for batter)

2 eggs

½ cup sour cream(for batter)

1 ¾ cups all purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup strawberries(fresh, finely chopped)

3 ounces cream cheese(softened)

1 tbsp sour cream(for filling)

¼ tsp vanilla extract(for filling)

2 tablespoons granulated sugar(for filling)

Instructions

Preheat the oven to 350°F.

Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.

In large mixing bowl, use a mixer to cream together the butter, granulated sugar, and vanilla extract on medium-high speed until smooth and combined, 1-2 minutes. Add the eggs and sour cream and continue to beat, scraping down the sides of the bowl with a rubber spatula as needed, until the mixture is pale and fluffy.

Add the flour, baking powder, baking soda, and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula, until just combined. Do not over-mix. Fold in the strawberries.

Place the cream cheese, sour cream, granulated sugar, and vanilla extract in a medium bowl. Beat with a mixer on medium speed until the mixture is completely smooth without lumps, 2-3 minutes.

Spoon half of the strawberry batter into the loaf pan. Spread the cream cheese mixture evenly on top, leaving a half-inch border around the edges. Spoon the remaining strawberry batter over the cream cheese layer.

Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.

Check to see that bread is done. Remove from oven or add time as needed.

Allow the bread to rest in the pan for 10 minutes, then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag in the refrigerator for 4 days, or in the freezer for up to 3 months.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Macerate Strawberries for Maximum Flavor 🍓
Toss sliced strawberries with 1-2 tablespoons of granulated sugar 30 minutes before adding to batter to release their juices and concentrate sweetness throughout the bread.
Room Temperature Ingredients for Perfect Crumb 🌡️
Bring eggs, cream cheese, sour cream, and butter to room temperature before mixing to ensure smooth incorporation and a tender, uniform crumb structure without lumps.
Pat Strawberries Dry Before Folding 🫧
Gently pat macerated strawberries with paper towels before folding into batter to prevent excess moisture from creating dense pockets and disrupting the cheesecake swirl.
Create a Distinct Cheesecake Swirl 🌀
Layer half the strawberry batter, drop dollops of the cream cheese mixture in a grid pattern, then add remaining batter and drag a knife through vertically for a beautiful, defined swirl design.
Test Doneness with a Toothpick at the Center 🔍
Insert a toothpick into the bread's center (avoiding strawberry pieces) - it should have a few moist crumbs but no wet batter, ensuring the cheesecake layer is set without overbaking.