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!

    • This recipe needs to be placed in 2 loaf pans or a cake pan!! Just made a huge mess in my oven so have to start over!!

  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!

    • When baking measurements have to be exact! When measuring flour (or other dry ingredients) gently spoon flour into a dry measuring cup and level off with a knife. Never dip the cup into the flour and shake or tap on the counter because that will be too much and end up with tough baked goods. Hope this helps! :)

    • Beth Sisson says:

      I was wondering the same thing….does the strawberry bread need to be refrigerated after baking? I love the recipe but I bake for a local country store and I need to know if and how long it can sit out on the shelf? Thanks!

      • Megan @ Living Beyond Measure says:

        Hi Beth! When we made it, we left it out on the counter for one day then put it into the fridge on day two! I’m not sure if it would be alright if left out or not. I think it would be fine considering the cream cheese is cooked! Hope this helps!

    • Hi Megan. Try to dust strawberry with flour :)

  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. Made this last night and it is fabulous! Super moist and flavorful! I did toss the strawberries with just a tsp. of flour and they didn’t sink to the bottom at all. I also sprinkled just a tsp. or two of sugar over top before baking. Love this bread! Posting about it today, with credit to you of course :) Thanks for a great recipe and your picture is gorgeous!

  17. Megan, this is a delicious recipe, made it today. You need to change size of pan you recommend baking it in, I’m still wiping up the overflow!

    • I made it also, but not with any overflow at all. Try using a smaller egg next time? Just a suggestion. I used large which were more like medium. Eggs will make baked goods rise. The larger the egg, the fluffier. :-)

  18. Made this bread a little while ago (made into a small loaf and a couple large cupcakes) and added white chocolate chips.. Huge hit! My boyfriend (who does not like strawberry) ate the whole loaf and just requested I make more! Just wanted to share the kudos :)

    • Megan @ Living Beyond Measure says:

      Yay! I’m so happy you liked it! That’s a great idea to put white chocolate chips in it! I’m gonna have to try that for sure! Thank you for sharing!

  19. Melissa says:

    Can fresh strawberrires be used and how would I need to alter the recipe?

    • Megan @ Living Beyond Measure says:

      Yes, fresh strawberries are supposed to be used and it doesn’t alter the recipe!

  20. Denise Richards says:

    Thank you so much for the recipe. I made this tonight and it’s definitely going into the recipe book. My family loves it! I used raspberries instead though. Thanks again!

  21. This recipe is one of my favorites for any kind of bread. The end result is moist, dense, and delicious! I have made it with the strawberries, but have also tried blueberries and banana as well. All came out great. Instead of buttermilk (since I didnt have it) I substituted 1/2 c mixture of sour cream and milk. I also usually make this into muffins instead of a loaf, just bake for 20 minutes rather than 50. The muffins turn out so moist and pretty looking, I get tons of compliments. BEST recipe, thank you!

  22. 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!

  23. 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..

  24. Why in the world would you want to change the recipe? It’s perfect as is…I can’t count how many times I have made this and the results are consistent and amazing.


  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. 

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  6. […] Strawberry Cream Cheese Bread Make a sweet breakfast treat that the whole family will love with this recipe for Strawberry Cream Cheese Bread. The cream cheese adds a creamy texture, while the chunks of fresh strawberries create a lovely pop of pink color. The end result is dense and sweet, and it tastes perfect when paired with a steaming cup of hot coffee. […]

  7. […] Strawberry Cream Cheese Bread Make a sweet breakfast treat that the whole family will love with this recipe for Strawberry Cream Cheese Bread. The cream cheese adds a creamy texture, while the chunks of fresh strawberries create a lovely pop of pink color. The end result is dense and sweet, and it tastes perfect when paired with a steaming cup of hot coffee. […]

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