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)

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.

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.