Ingredients
- 8 oz cream cheese (1 package), softened
- ½ cup butter (1 stick), room temperature
- 1 ½ cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons salt
- 1 tablespoon baking powder
- 1 cup milk
- 1 ½ cups sliced fresh strawberries
Preparation
Preparation
- Preheat oven to 375 and grease two 8.5×4.5-inch bread loaf pans.
- Slice strawberries into thin, bite-sized pieces and dab off any excess moisture with a paper towel. Set aside.
- In a large bowl, cream together the cream cheese and butter. Add sugar, eggs and vanilla, then beat until light and airy.
- In a small bowl, combine flour, baking powder, and salt. Once thoroughly combined, slowly add the dry ingredients and milk to the wet ingredients.
- Gently fold strawberry pieces into the batter.
- Transfer batter to the prepared loaf pans and bake for 50-60 minutes or until an inserted toothpick comes out clean. I recommend covering the loaves with foil after 35-40 minutes to prevent the tops from over browning.
- Allow loaves to fully cool before slicing.
