Strawberry Cream Cheese Bread


Strawberry Cream Cheese Bread

We are in the middle of strawberry season and I love it! There are so many recipes on Pinterest that I can’t wait to try. This was one of the recipes I have been dying to make and it turned out really good. The recipe has cream cheese in it, making it yummy and moist! This bread was a little tricky but the trickiness was worth it because the bread was delicious! What made it hard, was it overflowed a bit while baking. Next time, I will put about a forth of the batter in a small bread pan and  that should fix the problem.  Everyone loved the bread and it was gone in about 30 minutes. I would definitely recommend trying this bread, it’s addictive! I will make again for sure. I used the recipe from My Baking Addiction 

Strawberry Cream Cheese Bread


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 ounces cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 cup buttermilk
  • 1 1/2 cups strawberries, rinse, dried and chopped


  • 1. Grease and flour a 9×5 inch loaf pan.
  • 2. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
  • 3. In 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.
  • 4. Carefully fold in strawberries. Dough mixture will be thick.
  • 5. Bake in a 350°F oven for 50-60 minutes.
  • 6. Let it cool for at least 15 minutes before removing from pan.


  1. Jamie | My Baking Addiction says:

    I’m so happy you enjoyed the bread – yours looks fabulous!

  2. I Like very much. It is so good.

  3. I wanted to let you know that I nominated YOU for a Liebster Award! You can learn more about it here:

    Keep all the good content coming girl! Congrats and have fun writing your acceptance post. :)

  4. Your bread is so pretty, I have made this same bread but with blueberries and also did it with apple, So I am going to pin yours with strawberry. Fresh strawberries are still in the future in Maine but soon. Thank you for posting. Andi the wednesdaybaker

    • Thank you so much! I absolutely LOVE this bread. I will have to try it with blueberries, that sounds delicious! Here in Oregon, the strawberries are prime in their season and we actually have tons in our garden! It’s great to here from a viewer in Maine! Thanks for the pin!

  5. SO I made this last night for my husband and myself, but all the strawberries fell to the bottom and turned to mush any ideas of why this is? I gently folded the strawberries in so I know I did not squish them or anything I was very careful about that, but I don’t understand why they all fell to the bottom I know gravity works, but obviously gravity didn’t work against the picture . I really just do not understand why all my strawberries fell to the bottom and the bread was kind of tough. Also are you suppose to refrigerate the left overs or leave them out?

    • Megan @ Living Beyond Measure says:

      Hi Randi! I can’t figure out why your strawberries did that, mine has never done that. Maybe you could try pouring the batter in the pan, then placing the strawberries on top and poking them down. As far as the toughness goes, maybe check the cooking temp of your oven? I’m sorry it turned out tough, because the cream cheese makes it VERY moist! For the refrigeration part, every time we make it, it’s all gone in one night:) I wouldn’t worry about refrigerating it, but, it might taste very good once cold! I would encourage you to make it again, it is amazing!

      • Thank you so much Megan for the helpful tips! I will have to try making it again, it was good just not as good as yours I am sure. I will have to give it another try this weekend :)

    • Michelle says:

      I’ve heard that coating the fruit with flour will prevent them from going to the bottom. I’ve tried it and it does seem to work!

  6. I think this bread would do well with raspberries too — anyone tried that?

    • Megan @ Living Beyond Measure says:

      Raspberries would be delicious! Once our garden produces enough, I plan on using them in this bread! Great idea!

  7. Just wanted to mention this bread is wonderful. Made it today I used raspberries instead of strawberries YUM! I was pleased I had no problem baking this no run over or nothing fell to the bottom. I love the bread and it’s a keeper in my baking receipes. Thanks for the receipe.

    • Megan @ Living Beyond Measure says:

      Denise! I’m so happy you loved it! Isn’t it divine?! I can’t wait to try it with raspberries! Thanks for commenting :)

  8. This bread is delicious. I made it the first time with strawberries. It is very dense but very good. I am trying it again with cherries. My 8 year old loves to make this, so simple to do. She wants to try peaches the next time. This one is a keeper. Thanks for sharing

  9. Jennifer says:

    Could u substitute regular milk for the buttermilk.

    • Megan @ Living Beyond Measure says:

      I’ve never tried that before, but if you don’t have buttermilk, you can add 1 tablespoon white vinegar or lemon juice to a scant cup of milk :)

  10. Just made a couple loaves of this tonight. Absolutely amazing and easy! I put some flour on my strawberries and they did not fall to the bottom. Loved this, thanks so much!

  11. vickie gibbs says:

    Do you preheat the oven or start out with a cold oven like when baking a poundcake?

  12. I am going to use mango instead. This one looks good

  13. Have you ever tried making these as muffins? that’s my idea for a pot luck I’m attending this weekend and wondering if this will work?

    • Megan @ Living Beyond Measure says:

      I haven’t tried these as muffins, but I’m sure they would turn out great! I think you would need to adjust the cook time to 20-25 minutes. You could also try my Strawberry Cheesecake Streusel Muffins if you’d like! Let me know if you try the bread as muffins, I would love to hear how they turn out! Enjoy :)

  14. My first attempt (ever) at baking from scratch, and I decided to try this! And…it came out wonderfully! A couple of things I did differently:
    - I didn’t have a 9×5 pan so used a 10×6 instead.
    - During the last 15 minutes, I turned the heat down to 300 degrees.

    I absolutely love this bread. It’s a little sweet, a little salty, and has a bit of that buttermilk texture similar to the center-bit of biscuits you would eat at Red Lobster or Popeye’s. It’s still very light though.

    I might have been a bit short on the cream cheese, for I cannot explicitly taste it. I don’t feel like I was off by much though. Is the cream-cheese supposed to be subtle in flavor of the final product?

    • Megan @ Living Beyond Measure says:

      I’m so happy you loved it! It sure is a treat and I can’t wait for strawberry season to come around! The cream cheese isn’t too strong, it’s there to add moisture more than anything! Thanks for the ideas :)

  15. Can I substitute the buttermilk, I don’t have any and would like to it tonight.

    • Megan @ Living Beyond Measure says:

      Well if you have milk and vinegar you can make your own buttermilk! 1 tablespoon vinegar + 1 cup milk let set 5 mins before using. Hope this helps!

  16. Meghan! I’m glad you had success making it gluten-free!And hey, the bread may not look good, but it’s all about the taste! Great work!

  17. The instructions to this recipe needs to be redone.. The bread mixture needs to be put into loaf pan, then add the cream cheese mixture and swirl around. Also, sugar needs to be added to bread mixture.. This was not a very good texture at all.. Great concept, but needs redone..


  1. Still calls my name and taunts me with all of its gluten-y goodness.  I found the following recipe here and tweaked it a little bit. 

  2. […] 1. Strawberry Cream Cheese Bread […]

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