Now we’re seeing more and more strawberries in the grocery stores – the season is vastly approaching (and thank goodness because we’re all getting tired of snow). Yesterday I wanted to make something quick and sweet and decided on this particular loaf. This recipe is one that differs slightly from sea level to high altitude and I’ll write out both versions so you can successfully make it wherever you live. Regardless, this loaf is a sure winner. It is moist and not overly sweet – great for snacking or for dessert.
Lesson Learned 1 – Don’t over mix the batter: In order to keep this loaf moist you only need to incorporate the ingredients. Once they are, quit mixing! Loafs like this will get tough quickly if they’re over mixed.
Lesson Learned 2 – Cut the strawberries into small pieces: After removing the hull I cut the strawberries in half and sliced them. If the strawberry was larger, I cut it in half twice before I sliced it. Strawberries tend to be like blueberries when you bake them, they have a tendency to explode (as I like to call it) in the batter. If they’re too large when they explode your loaf will sink in on itself. In this recipe I used only 1 1/4 cups of strawberries, but you could easily use only 1 cup and still have a great loaf.
Lesson Learned 3 – Fold the strawberries gently into the batter: Strawberries break apart rather easily so you need to be careful when adding them. Fold them in as if you’re folding egg whites into a batter. That way you will have nice marbling and not a strawberry explosion.
Lesson Learned 4 – You may have to use an extra pan for all of the batter: This batter rises rather high. I filled a 9 x 5 loaf pan about two thirds of the way up and put the excess batter in a 3″ x 5″ mini foil loaf pan. If I hadn’t done that, the batter would have risen over the side of the larger pan. What’s nice about doing this is I had a small loaf that I could give as a gift to a neighbor and still had the larger loaf for my family. I recommend not putting all of the batter in one pan, but if you’re brave go ahead. I think you’ll find that if you do, it will run over the sides. If you put some batter in a small loaf pan, it only needs to bake for 30 minutes. The larger loaf takes 50 – 60 minutes.
For as easy and quick as this is to make, it’s a delicious sweet treat. Next time you’re in a pinch for time but want to make something fresh, this would be the loaf to make. Enjoy!
Strawberry Cream Cheese Loaf...
1/2 cup unsalted butter, softened
1 cup sugar (slightly less for high altitude)
4 ounces of cream cheese, softened
2 eggs, room temperature
1 tsp. vanilla
2 cups all purpose flour
2 tsp. baking powder (1 tsp for high altitude)
1/2 tsp. baking soda (1/4 for high altitude)
1/2 tsp. kosher salt
1/2 cup buttermilk
1 – 1 1/4 cups strawberries, diced small
Preheat oven to 350 degrees. Grease and flour (you can use an organic cooking spray as well) a 9 x 5 loaf pan and a 3″ x 5″ inch mini foil loaf pan. In a medium size bowl, mix flour, baking powder, baking soda and salt. Stir to combine. Set aside.
Using a electric stand mixer (or hand mixer) cream butter, sugar and cream cheese until soft. Add eggs one at a time. Mix in the vanilla.
Add the flour mixture to the butter mixture and mix until just blended. Add the buttermilk until combined. Do not over mix.
Carefully fold in the strawberries (the dough will be thick). Bake the small loaf for 30 minutes and the large loaf for 50 – 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Let the loaf cool for at least 15 minutes in the pan before removing it.