The Strawberry Cream Cheese Loaf Cake is a deliciously moist and tender cake that blends the tangy richness of cream cheese with the fruity brightness of fresh strawberries.
Perfect for brunches, afternoon tea, or a sweet ending to a family dinner, this loaf cake offers a beautiful balance of flavor and texture. With a velvety crumb, a subtle tang from the cream cheese, and bursts of strawberry in every bite, this homemade treat is easy to make and sure to impress. Whether you’re baking it for a special occasion or simply to indulge in a slice of homemade comfort, this recipe is a delightful addition to your baking repertoire.
Ingredients
For the Cake
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 4 oz (½ cup) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1½ tsp vanilla extract
- ¼ cup milk
- 1½ cups fresh strawberries, chopped and lightly tossed in 1 tbsp flour
For the Optional Glaze
- ½ cup powdered sugar
- 1½–2 tbsp milk or lemon juice
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and cream cheese together using a hand mixer or stand mixer on medium speed until smooth and fluffy, about 2-3 minutes.
- Add the granulated sugar and continue to beat until the mixture becomes light and creamy, approximately another 2 minutes.
- Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix to combine.
- Gradually add the dry flour mixture to the wet mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Mix until just combined—do not overmix.
- Gently fold in the chopped strawberries that were lightly coated in flour. This prevents them from sinking to the bottom of the loaf.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50–60 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.