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Use the last of the sweet summer berries to make Fresh Strawberry Bread. This moist, flavorful bread is a dream for breakfast when lightly toasted and smeared with a bit of cream cheese.
If you’re looking for a way to use up that last stash of summer strawberries, I’ve got you covered with this Fresh Strawberry Bread.
Although Ohio strawberries were kind of disappointing this year due the weather, we were able to get our hands on some beautiful, sweet berries from a you-pick farm that had really great irrigation. Apparently this makes all the difference when Mother Nature decides it’s going to rain almost every single day for the entire month of June.
THE BEST STRAWBERRY BREAD RECIPE
Believe it or not, I have not always been a blogger.
Before I started My Baking Addiction and for several years after, I was a middle school teacher.
Having a teachers’ lounge to deposit leftover baked goods was convenient and had the unintended side effect of making it widely known that I had started a baking blog.
Once MBA became common knowledge among my fellow teachers, they frequently sought me out to make their cakes, cupcakes and even search for recipe ideas.
This is how Fresh Strawberry Bread was born. A coworker wondered if I had recommendations for a strawberry quick bread recipe she could serve to guests coming into town for her son’s wedding.
At the time I had never made strawberry bread. But of course I was compelled to get into the kitchen and start experimenting.
After a little tinkering and a bit of trial and error, I had a fantastic Fresh Strawberry Bread recipe on my hands.
This quick bread is super moist, dense in just the right away, and bursting with sweet strawberry flavor.
TIPS FOR MAKING STRAWBERRY BREAD
- Use a mixture of butter and cream cheese plus buttermilk for tang
- Use smaller, sweeter strawberries
- Gently fold in the berries
- Enjoy toasted with cream cheese!
Strawberries and cream cheese are paired together so often for a reason: their flavors mesh perfectly! Just try Strawberry Cheesecake Fluff or Strawberry Cream Cheese Tart if you don’t believe me.
To get that same perfect combo of sweet and tangy in this Fresh Strawberry Bread recipe, I like to use a combination of butter and cream cheese. I also use buttermilk (or buttermilk substitute) for the liquid in the recipe.
When shopping for strawberries for this bread, look for smaller berries if you can. These smaller strawberries are usually sweeter and more flavorful than super large strawberries. They’ll make your bread even better!
When it comes time to add the strawberries to the batter, set aside your electric mixer and reach for a spatula to gently fold them in by hand. This will keep them from turning to mush; we want to see chunks of strawberries in the baked bread!
Feel free to enjoy Fresh Strawberry Bread in any way you like, but I recommend one way in particular:
Lightly toasted and smeared with whipped cream cheese.
Trust me, it’s summery heaven in a single bite!
Fresh Strawberry Bread
Ingredients
- ½ cup butter softened
- 1 cup sugar
- 4 ounces cream cheese softened
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- ½ cup buttermilk
- 1 ½ cups fresh strawberries rinsed, dried and chopped
Instructions
- Grease and flour a 9x5 inch loaf pan. Preheat oven to 350°F.
- With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
- In a separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
- Carefully fold in strawberries. Dough mixture will be thick.
- Bake for 50 to 60 minutes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this bread and it was a HUGE hit! Everyone loved it! I got some great pictures of it and posted it on my blog! http://livingbeyondmeasure.com/strawberry-cream-cheese-bread/
What an super looking loaf! Can’t wait to make it. Is there a way to use regular salt as Kosher salt is impossible to find in my tiny town. Thanks for your help.
Sherry-
You can certainly substitute regular salt for Kosher salt, this shouldn’t create any problems. Stop back and let us know hoe it turned out!
-Jamie
This is lovely! I am in the mood for all things spring, so this jumped right out at me! :)
I am now following you via Facebook, Pinterest, Twitter, and Google Reader. I am looking forward to browsing your Essentials, Fundamentals, and Recipe Index! :)
I have a question.
Is there any substitute for butter milk?
My friend wants to try this but she can’t find butter milk from local store.
Thanks~
Jihye-
You can make your own buttermilk by adding one tablespoon of vinegar to a a little less than one cup of milk. Let it rest for about 5 minutes and you have your buttermilk. Thanks so much for stopping by – have a great day!
-Jamie
OMG!!!!
This is soooo good!
I wanted to spend my cream cheese and I like strawberry.
I used organic strawberries as you suggested.
Oh this is so yummy.
It’s good even when it’s warm.
(couldn’t wait to chill cause the smell was too tempting)
I shared with my friends when it’s hot and he said wow.
Thank you so much!!!!!
Will try with blue berry too.
Happy New Year!!
I just baked this, just one word: Amazing! I featured on my site. Thanks!
I’m pretty late finding this recipe, but wanted to let you know anyway … I made this and it is UHmazing!! I’ve made a few different breads like this and there is just something about the strawberries and cream cheese in yours. I’m making a second loaf today. It’s wonderful with tea. Thank you! I’m a new follower.
Kori-
I am so happy to hear that you enjoyed the recipe – thanks so much for stopping by and leaving your feedback! Have a great day.
-Jamie
sounds yummy,
what is the measurement if using regular table salt?
Candice-
I would recommend using 1/4 teaspoon of table salt. I hope this helps, thanks for stopping by!
-Jamie
I’m a little late to the party, but I made this bread yesterday. It totally overflowed my pan and smelled up my house (not in a good way). I baked it 60 min and the middle still did not get done, although the top was getting too brown. The flavor is great though, and I’m trying to decide if I should try this again, and if I do what besides baking longer should I do. Should I put it in two pans? Less baking powder? Any suggestions?