Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup fresh strawberries, chopped
1/4 cup powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and cream cheese until creamy. Add sugar and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Gently fold in chopped strawberries.
- Pour batter into prepared loaf pan and spread evenly.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
You can substitute frozen strawberries, but thaw them first and drain excess moisture.
For a dairy-free version, use dairy-free cream cheese, butter, and sour cream alternatives.
This loaf can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil or place in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 10 servings
- Calories: 280 kcal