Strawberries and Cream Bread

• ⅛  - nonstick cooking spray
• ½ cup - unsalted butter
• ¾ cup - granulated sugar
• 2 teaspoon - vanilla extract
• 2  - eggs
• ½ cup - sour cream
• 1 ¾ cup - all purpose flour
• 1 teaspoon - baking powder
• ½ teaspoon - baking soda
• ½ teaspoon - salt
• 1 Cup - strawberries
• 3 Ounce - cream cheese
• 1 Tablespoon - sour cream
• ¼ Teaspoon - vanilla extract
• 2 Tablespoon - granulated sugar

Instructions

1. Preheat the oven to 350°F.
2. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.
8. Check to see that bread is done. Remove from oven or add time as needed.
9. 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.