Indulge in the luscious flavors of summer with this moist and rich Strawberry Cream Cheese Loaf Cake. Perfect for breakfast, brunch, dessert, or a teatime treat, this cake balances the tanginess of cream cheese with the sweet, juicy burst of fresh strawberries.
Its velvety texture and beautiful pink specks throughout make it as visually delightful as it is delicious. This loaf cake is easy to make, requiring simple ingredients you likely already have in your kitchen, and delivers gourmet results. Whether you’re hosting guests or just treating yourself, this strawberry cream cheese loaf cake is sure to impress.
Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 1½ cups fresh strawberries, hulled and chopped
- 1 tbsp all-purpose flour (to toss with strawberries)
For Optional Glaze
½ cup powdered sugar
1-2 tbsp milk
½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the 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 until light and fluffy. This should take about 2-3 minutes.
- Add the granulated sugar and continue beating until fully combined and creamy.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in the vanilla extract and mix until smooth.
- Add the sour cream (or Greek yogurt) and mix just until incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Do not overmix—just blend until the flour disappears.
- Toss the chopped strawberries in 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake during baking.
- Gently fold the floured strawberries into the batter using a spatula, making sure they’re evenly distributed.
- Pour the batter into the prepared loaf pan and spread the top evenly.
- Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, loosely tent it with aluminum foil around the 45-minute mark.
- Remove the loaf from the oven and allow it to cool in the pan for 15 minutes. Then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
- For the optional glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
- Let the glaze set for 10-15 minutes before slicing and serving.