This cake-like strawberry cream cheese bread is stuffed with sweet strawberries and a pinch of cinnamon. Perfect for using up fresh or frozen strawberries.
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Table of Contents
- About Strawberry Cream Cheese Bread
- Why does this bread use cream cheese?
- Can you substitute the cream cheese?
- Can you use frozen strawberries?
- How long is this bread good for?
- Can you freeze this bread?
- Notes & tips for this strawberry cream cheese bread recipe
- More great bread recipes
- How to make strawberry cream cheese bread
About Strawberry Cream Cheese Bread
No matter what time of year it is, it’s always a good time for strawberries.
And as for me, my absolute favorite way to enjoy strawberries is in strawberry cream cheese bread.
Don’t let the name fool you. This may be a bread in all the classic ways – it’s baked in a pan, it becomes a loaf, it can be sliced – but this bread has the texture of an ultra dense and moist cake.
That is probably my favorite part of this bread, because while bread is totally acceptable to have for breakfast… a slice of this bread is like having dessert for breakfast.
Why does this bread use cream cheese?
This bread does include cream cheese, and it’s not used as a “flavor layer” or a glaze – it’s actually mixed and baked within the bread itself.
But if you’ve never had cream cheese bread before, you might be wondering:
Why? What does cream cheese bring to a baked good?
For starts, cream cheese is just another dairy ingredient, much like milk, butter, or yogurt. However, cream cheese tends to add an extra dose of creamy density to baked goods that many of the other dairy products lack. After all, cheesecake just wouldn’t be the same without the help of cream cheese.
So when it comes to baking, adding cream cheese is all about increasing texture and moisture. And for this bread recipe, the end result is a cake=like bread that amplifies the sweet taste of the fruit.
Can you substitute the cream cheese?
Given the above, I highly recommend not substituting the cream cheese in this recipe. But if your hands are tied and you simply can’t use cream cheese, here are two of my best suggestions for swapping it out:
- Substitute 4 oz cream cheese for 1/2 cup pureed cottage cheese.
- Substitute 4 oz cream cheese for 1/2 cup full-fat yogurt, strained in a cheesecloth overnight.
Can you use frozen strawberries?
Yes, you can use frozen strawberries in place of fresh strawberries.
For best results, make sure the frozen strawberries are thawed and drained first. I’d also recommend tossing them in some flour (just a light coating).
How long is this bread good for?
When stored in a sealed container (or covered in plastic wrap), this bread should remain good for up to six days. The flavor of the bread will intensify after two days.
Can you freeze this bread?
Yes, you totally can!
When properly stored, cream cheese bread will keep it’s “best” quality for about two or three months. After that point, the texture of the bread might change, but it will remain good for up to six months frozen.
Notes & tips for this strawberry cream cheese bread recipe
- When cutting the strawberries (whether using fresh or frozen), make sure they’re at least quartered, if not chopped. I know that having large bites of strawberry mixed in the bread probably sounds delicious, but keep in mind that the strawberries will change as they bake. A lot of the moisture from the strawberries will seep to the surrounding dough, which can leave you with large holes in your bread where the strawberries once were. You can even see some of that at work in the pictures here; I didn’t chop the strawberries small enough and the texture of the bread wasn’t as smooth as I’d like because of it.
- Make sure your bread pan is nice and deep OR make sure that you leave at least one-inch of headspace between the level of the batter and the top of the pan. Many of the fun, decorate bread pans out there aren’t as deep as they should be and could cause this bread to pour over the top while baking.
More great bread recipes
How to make strawberry cream cheese bread
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 3 – Set your mixer speed to low, then add in the eggs, vanilla, and buttermilk.
Step 4 – Keep your mixer mixing and slowly scoop in the dry ingredients with the wet. Mix until just combined.
Step 5 – Remove the bowl from the mixer and add the strawberries. Use a spatula to gently fold them into the batter.
Step 6 – Spray a 9×5 bread loaf pan with cooking spray, then pour in the batter.
Step 7 – Bake!
Step 8 – Slice and enjoy!
This recipe was originally published on June 26th, 2015. It was updated with new photos, revised recipe, and text on August 24th, 2018.
Strawberry Cream Cheese Bread
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon. Set bowl aside.2 cup all-purpose flour, 2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon ground cinnamon
- Using a stand mixer (or a hand mixer + large bowl), whip together butter, sugar, and cream cheese on medium-high speed until fluffy, about 2-3 minutes.1/2 cup unsalted butter, 1 cup granulated sugar, 4 ounce cream cheese
- Drop mixer speed to low and add eggs, buttermilk, and vanilla. Mix until all ingredients are just blended, particularly the egg yolks, about 1-2 minutes.2 large egg, 1/2 cup buttermilk, 1 teaspoon vanilla extract
- Keeping mixer speed on low, slowly scoop in the dry ingredients, about 1/2 cup at a time. Mix until dry ingredients incorporate and there are minimal clumps, about 2-3 minutes.
- Remove bowl from mixer. Add strawberries to bowl and use a spatula to gently fold them into the batter.1 1/2 cup quartered fresh strawberries
- Pour bread dough into the prepared pan. Be sure to leave at least 1-inch headspace between the dough and the top edge of the bread pan; if needed, discard any dough that doesn't fit (bread will spill over edges while baking if pan is filled too high). Push the dough so that it fits into the corners, but do not smooth out top. Leaving a rippled top on the bread is encouraged.
- Cover pan loosely with aluminum foil (tip: make a tent above center of bread) and bake for 30 minutes. Remove foil and bake for another 25-30 minutes. Cook time may vary depending on the juiciness of the strawberries. Bread is done when a tester inserted in the center comes out completely clean.
- Allow bread to cool in the pan for 15-25 minutes, then transfer to a wire cooling rack to cool completely.
- Serve bread once cooled. Bread can be stored in a sealed container (or tightly covered) for up to 6 days. As with most moist breads, flavor is intensified by day 2.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.