This super moist strawberry bread is packed with fresh strawberries and topped with a luscious cream cheese glaze. An easy quick bread recipe perfect for spring brunch, Easter, or summer gatherings.
Hello spring!!!
We are so happy that you are finally here! We’re celebrating your arrival with a delicious loaf of Strawberry Cream Cheese Bread that’s drizzled with absolutely the yummiest cream cheese glaze imagined. This melt-in-your-mouth super moist bread is loaded with fresh juicy sweet strawberries in every bite.
My family loves anything made with strawberries especially my daughter Ashley. She is like me, a strawberry girl through and through so when I texted her a photo of the strawberry bread she texted back, “Oh my goodness, I need that!” I texted back, “It’s delicious! It’s made with cream cheese and a cream cheese glaze. She, “Did you create this and are you publishing it?” Me,“Yes, I made it today. I’ll freeze it if I don’t see you soon. It would be good for a girl’s spring brunch! And it’s great with coffee!” Those text messages between us just about sums up this wonderful recipe.
It’s delicious, it’s perfect for a spring brunch and it’s great with coffee! What more could a Southern girl ask for?
I must be honest, over the years I haven’t had much luck making a strawberry bread that I was truly happy with. My bread was either too dry too, too oily, or the strawberries turned purple. It just didn’t have much flavor for whatever reason.
But, I was determined to create a perfect recipe for one of my favorite fruits. After all, I think strawberries deserved to be made in wonderful tasting bread. Don’t you? With lots of trial and error, I think I nailed it on this one. It’s super moist, but still has a bread like texture, and it’s totally bursting with lots and lots of strawberry flavor.
Why You’ll Love This Recipe
- Loaded with fresh strawberries in every bite
- Super moist texture thanks to buttermilk and cream cheese
- Easy one-bowl quick bread
- Perfect for spring brunch, Easter, or Mother’s Day
- Topped with a rich cream cheese glaze
What you’ll need to Make This Moist Strawberry Bread
Bread
- Cream cheese, softened
- Granulated sugar
- Eggs
- Buttermilk
- Vegetable oil
- Pure vanilla extract
- All-purpose flour (sifted then measured)
- Baking powder
- Salt
- Cinnamon
- Dry strawberry Jello
- Fresh strawberries
- Granulated sugar (for strawberries)
- Flour (for coating strawberries)
- Strawberry juice
Cream Cheese Glaze
- Cream cheese, softened
- Confectioners’ sugar
- Vanilla extract
- Heavy cream or whole milk
How to Make Strawberry Bread
Prepare the Strawberries
- Chop the strawberries and place them in a bowl.
- Sprinkle with 2 tablespoons sugar and gently mash to release the juices.
- Toss the berries with 1 tablespoon flour.
- Reserve 1 tablespoon of the strawberry juice for the batter.
Make the Bread Batter
- Preheat oven to 350°F. Grease a 9×5 loaf pan.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs and mix well.
- Stir in buttermilk, oil, vanilla, and reserved strawberry juice.
- In another bowl whisk together:
- flour
- baking powder
- salt
- cinnamon
- strawberry Jello
- Gradually add dry ingredients to wet mixture.
- Fold in the floured strawberries gently.
Bake
- Pour batter into prepared loaf pan.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan 10–15 minutes, then transfer to a rack.
Make the Cream Cheese Glaze
- Beat softened cream cheese until smooth.
- Add confectioners’ sugar and vanilla.
- Slowly mix in cream or milk until smooth and pourable.
Drizzle the glaze over the cooled bread.
Tips for the Best Strawberry Bread
- Tossing the strawberries with flour keeps them from sinking in the loaf.
- Using buttermilk keeps the bread extra tender.
- Don’t overmix the batter once the flour is added.
- Let the loaf cool before glazing so the glaze stays thick and pretty.
Storage/Freeze Tips
Store covered at room temperature for 2 days or refrigerate up to 5 days.
You can also freeze the loaf (without glaze) for up to 3 months.
This recipe is also makes wonderful strawberry muffins too! Just adjust the oven temperature and reduce the baking time. You can drizzle the cream cheese icing over the muffins once they have cooled. I’ll include instructions for making the muffins in the actual recipe!
For something different, you can add chopped pecans to the batter as well.
This bread is delicious even without the cream cheese glaze, but to me, the glaze simply takes it to the next level. For a pretty touch, I diced up a few strawberries to sprinkle on the loaf after glazing it and then place a whole sliced strawberry on top!
I hope you make this delicious Strawberry Cream Cheese bread all spring and summer long. It will be perfect for a spring brunch, to take to a friend or simply enjoy by yourself with a cup of coffee.
Thank you for stopping by. I’ll be back soon with more delicious Southern recipes.
Be sure to check out these recipes too.
Blueberry Lemon Bread with Lemon Icing
Please let me know if you make this. I would love to hear from you. Be sure to sure to leave a comment and follow me on Instagram @aletiadupree and on Facebook and Pinterest.
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Strawberry Cream Cheese Bread
Prep Time: 15 minutes- Cook Time: 50 to 55 minutes
- Total Time: -29557105.383333 minute
Yield: 1 loaf
Print Recipe
Pin RecipeDescription
This melt-in-your-mouth super moist strawberry bread is loaded with fresh sweet strawberries in every bite. It’s quick and easy and perfect for a spring and summer brunch!
Ingredients
Bread
- 4 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 2 large eggs, beaten
- ½ cup buttermilk
- ⅓ cup vegetable oil, plus 1 Tablespoon and 1 teaspoon
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour (sifted and then measured)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 3 Tablespoons dry strawberry Jello
- 2 cups fresh chopped strawberries, sprinkled with 2 tablespoons of granulated sugar, gently mashed so the juices are released. Toss berries with 1 Tablespoon of flour. Reserve 1 tablespoon of juice from strawberries to add to batter.
- 1 Tablespoon of strawberry juice
Glaze
- 4 ounces cream cheese, soften
- 2 cups confectioners’ sugar
- ¼ teaspoon vanilla extract
- 3 Tablespoons heavy cream or whole milk
Instructions
- Preheat the oven to 350 degrees. Grease and flour a 9×5 loaf pan. In a large mixing bowl, using an electric mixer, beat cream cheese until smooth and creamy. Add 1 cup of sugar and beat until light and fluffy. Add beaten eggs and mix well.
- Using a wire whisk slowly add buttermilk, oil and vanilla. In a medium size mixing bowl, sift flour, baking powder, salt, cinnamon and dry jello mix.
- Add mixed dry ingredients to the cream cheese mixture or (wet ingredients). Mix with a wooden spoon or a wire whisk. (NOTE: Don’t over mix. Over mixing will result in a tough textured bread. Gently fold in the strawberries (reserving about 2 Tablespoons to sprinkle on top of batter before baking. Add 1 Tablespoon of the strawberry juice to the batter.
- Reduce the oven to 325 degrees and bake loaf for 50 to 55 minutes or until a toothpick comes out clean. (Note: Oven temperatures vary so I would check on the bread after about 45 minutes. It still might need another 10 minutes or so. Just don’t over bake) Allow bread to cool completely in the pan on a wire rack before glazing and slicing.
- Make the glaze: Using an electric mixer, beat cream cheese until smooth. Add confectioners’ sugar, vanilla and heavy cream. Mix until smooth and creamy. Drizzle over bread immediately after bread has cooled. Garnish with chopped fresh strawberries, if desired. Bread will stay fresh for 7 days stored in an airtight container.
Notes
Do ahead/freeze tip: Bread can be made up a day or two ahead of serving. Actually it taste better on the second day! It will freeze up to 2 months. Thaw in the refrigerator overnight.
Recipe Note: Strawberry Cream Cheese Muffins: Preheat the oven to 425 degrees and spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Prepare batter as directed above, fill each cupcake liner to the top with batter and bake for 5 minutes at 425 degrees. Reduce the heat to 350 and continue baking for an additional 10 to 15 minutes longer or until a toothpick comes out clean. Top with cream cheese glaze. Makes about 12 muffins.
I haven’t tried this yet but was wondering if you could substitute any leftover strawberry juice to the icing and reduce the milk?
Yes, you could definitely to that!😀
Hi Janet! Yes, you could substitute strawberry juice for the milk. Hope you enjoy the recipe!
Yes, you could definitely do that!😀
Do you have any other muffin recipes using cream cheese? I have a great recipe using butter-no oil. I cannot figure out if I could substitute cream cheese for part of the liquid or butter. Thanks for your help.
Hi Mary! I’m working on more recipes using cream cheese now. I love the strawberry cream cheese bread. It has been one of my favorite recipes on the blog and it’s been the most popular so far.
Thank you so much. I hope I might get one some day using cream cheese in muffins. I think it would be wonderful.
Can I get the recipe for the strawberry bread?
Hi Diane! The Pinterest button is on the right side of the page. It’s a little blue button. Thank you!