Strawberries & Cream Bread

Lately I’ve been craving strawberries, am I the only one? I think I’ve bought 3 boxes from Harmons this week. I may or may not have eaten ¾ of them by myself. Anyway, I opened the fridge and the few that were left were starting to get mushy. Since I’m a big texture person and I have a hard time eating mushy fruit, I decided to toss them in some sweet bread. Instead of making a standard loaf, I got out my mini loaf pan (which I love!) and made a batch of bite-sized minis (and a few muffins too). This bread is incredible versatile and would work really well with peaches or blueberries too. But… if you’re going to make some, do it will strawberries first, I think you’ll be very pleased! Enjoy ☺
 
 
 

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Strawberries & Cream Bread Recipe

5 from 2 votes
Pin Rate
Course: Bread, Breads & Muffins
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 24 muffins *
Calories: 135kcal
Author: Andrea
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Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup (1 stick) butter - room temperature
  • 4 oz cream cheese - room temperature
  • 2 eggs
  • 6 Tbsp strawberry yogurt - or plain
  • 1 Tbsp milk
  • 2-3 Tbsp lemon juice
  • zest of 1 lemon
  • 1 1/2 tsp vanilla
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 cups strawberries - dried and chopped

Instructions

  • Preheat oven to 350 degrees. Prepare desired pan (mini loaf pan or muffin tins) by greasing/flouring it.** Set aside.
  • In the bowl of a stand mixer, on medium speed, beat together butter, cream cheese, yogurt, milk and sugar (approximately 2-3 minutes).
  • Add one egg at a time, mixing well after each addition. Add vanilla, lemon juice, and lemon zest. Mix until incorporated.
  •  In a medium size bowl, whisk together flour, salt, baking soda and baking powder. With mixing speed on low, gradually add dry ingredients. Mix until just combined.
  • Remove bowl from stand, gently fold in strawberry pieces. Scoop dough into prepared pan. Place in oven and bake for 20-22 minutes, or until the top of the bread is golden brown in color. 
  • Remove from oven and let cool in pan for 10 minutes. Remove from pan and place onto a wire rack to cool completely (20-30 minutes).

NOTES

*Makes approximately 1 standard loaf, 10 mini loaves or standard 24 muffins. Nutrition based on 24 muffins.
**For a 9×5 loaf, bake for 55-60 minutes

Nutrition

Calories: 135kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 129mg | Potassium: 81mg | Fiber: 1g | Sugar: 10g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg

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Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. 5 stars
    Just made this recipe! I was over-zealous in my strawberry buying last week and it was time to do something about it. I also made these in the mini loaf pan. I’m going to wrap them individually for some of my co-workers. The strawberries make for a beautiful burst of color and the flavors are right on. I love the addition of the lemon. Thanks!