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 ☺
Strawberries and Cream Bread Recipe
A fresh twist on sweet bread, this Strawberries and Cream Bread is light and smooth, with real strawberries folded in and a hint of lemon throughout the loaf.
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Servings: 24 muffins*
Calories: 124kcal
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup (1 stick) butter - room temperature
- 4 oz cream cheese - room temperature
- 2 large eggs
- 6 Tbsp strawberry yogurt - or plain
- 1 Tbsp milk
- 2-3 Tbsp lemon juice
- zest of 1 lemon
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 cups strawberries - dried and chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare the desired pan (mini loaf pan or muffin tins) by greasing and flouring it.** Set aside.
- In the bowl of a stand mixer, on medium speed, beat together the butter, cream cheese, yogurt, milk, and sugar (approximately 2–3 minutes).
- Add one egg at a time, mixing well after each addition. Add the vanilla, lemon juice, and lemon zest. Mix until incorporated.
- In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. With the mixing speed on low, gradually add the dry ingredients. Mix until just combined.
- Remove the bowl from the stand and gently fold in the strawberry pieces. Scoop the dough into the prepared pan. Place in the oven and bake for 20–22 minutes, or until the top of the bread is golden brown in color.
- Remove from the oven and let cool in the pan for 10 minutes. Remove from the pan and place onto a wire rack to cool completely (20–30 minutes).
NOTES
*Makes about 1 standard loaf, 10 mini loaves, or 24 standard muffins. Nutrition is based on 24 muffins.
**For a 9×5 loaf, bake for 55–60 minutes.
STORE the Strawberries & Cream Bread in an airtight container or wrapped tightly in plastic wrap once it has cooled completely. It will stay fresh at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
To FREEZE, wrap the whole loaf or individual slices in plastic wrap and then again in foil or a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature. To REHEAT, warm slices in the microwave for 10–15 seconds or in a 300 degrees Fahrenheit (150 degrees Celsius) oven until heated through.
Nutrition
Calories: 124kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 179mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 147IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg
Adapted from My Baking Addiction, Fresh Strawberry Bread
Yummy!! I followed the recipe, and it’s so hard to stop eating! Thanks for this!
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!
You are welcome! It makes a delicious gift! Thank you for making it!
These sound AMAZING. Pinned!
yum! i can’t wait to try this – i feel like strawberries have been less than stellar this year but i will definitely buy some to bake in this yummy bread. love your blog!
I am with you on NOT eating mushy fruit…just can’t do it!! But throw it into yummy bread or muffins and I am all over that idea:-) This sounds delicious!!!