This post may contain affiliate links. Please read our privacy policy.
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 too only share my blogging with a few selected co-workers and I don’t ‘think’ they read me….
We just went strawberry picking last week and I love to bake breads so I googled “strawberry bread recipies” and found this one. It sounds great but what can I susbtitute for buttermilk? Any suggestions?
Thanks,
Debbie
Made this recipe with the strawberries. DELICIOUS, moist and delectable. The cream cheese makes it the bomb!!! Next time I will cut the strawberries smaller…and I just used non-stick spray instead of butter/flouring the pan. I just recently substituted blueberries instead of strawberries. YUMMY!!! Great as a breakfast treat. My 2 year old asks for more! I was thinking of maybe next time using the blueberries with some lemon zest in there. I’m wondering if in the fall I could use cranberries/orange zest and get a crumb topping on it. Hmmm???
I’m going to make this! It looks so good! Thanks for the recipe!
I’ve never had strawberry bread before but it looks right up my alley. I may have to give this a try it looks delish.
This bread was easy to make and delicious. I used 2 cups of strawberries because I had a lot of them to use up. My only problem was that it overflowed and looked a little messy. I will definitely make it again but in an 8×8 pan next time. These would also make excellent muffins. Great recipie
This bread looks absolutely gorgeous, and I bet it tastes amazing, too. You’ve definitely inspired me – I’m definitely going to bake a loaf this weekend.
And your blog is wonderful, by the way. I don’t have my own blog (yet) but like you’d written, I’d be kind of anxious too about telling anyone for a while. I guess I’m hesistant because I’d want it to be interesting and enjoyable to read, easy and pleasant to look at, and of course, I’d want the recipes and the photos of the finished product to be worthy of anyone checking it out to be inspired enough to try them out.
You’ve succeeded on all of the above, and so I just wanted to let you know that I’m really glad I found your blog.