Here’s a soft and delicious Strawberry Cream Cheese Loaf—perfect for breakfast, dessert, or tea time. 🍓🧀
🍞 Ingredients
For the Loaf
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- ½ cup milk
For the Cream Cheese Swirl
- 100 g cream cheese (softened)
- 2 tbsp sugar
- 1 tsp vanilla extract
Strawberry Layer
- ½ cup fresh or frozen strawberries, chopped
- 1–2 tbsp sugar (optional, if strawberries are tart)
🥄 Instructions
1. Preheat Oven
- Preheat oven to 180°C (350°F)
- Grease a loaf pan or line with parchment paper
2. Prepare Cream Cheese Mixture
- Beat cream cheese with sugar and vanilla until smooth
- Set aside
3. Prepare Strawberry Layer
- If using frozen strawberries, thaw and drain excess liquid
- Toss with a little sugar if desired
4. Make the Batter
- In a bowl, mix flour, baking powder, baking soda, and salt
- In another bowl, whisk eggs, sugar, oil, vanilla, and milk
- Combine wet and dry ingredients gently until smooth
5. Assemble the Loaf
- Pour half of the batter into the loaf pan
- Add dollops of cream cheese mixture and swirl slightly
- Sprinkle chopped strawberries over it
- Pour remaining batter on top and gently swirl
6. Bake
- Bake for 45–50 minutes or until a toothpick comes out clean
- Let it cool in the pan for 10 minutes, then transfer to a wire rack
7. Serve
- Slice and enjoy
- Optional: dust with powdered sugar or drizzle with melted chocolate
👍 Tips
- Swirl carefully: Don’t overmix cream cheese into batter
- Strawberry variation: Use strawberry jam for a more even flavor
- Storage: Keep covered at room temp for 2 days, or refrigerate up to 5 days
If you want, I can also give you:
- No-bake strawberry cream cheese loaf version
- Mini loaf / muffin version
- Sugar-free / diabetic-friendly version
Do you want me to make a sugar-free version?