Ingredients

1 ½ cups all-purpose flour

1 tsp baking powder

¼ tsp salt

½ cup unsalted butter (softened)

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup milk

1 ¼ cups fresh strawberries (diced)

6 oz (170 g) cream cheese, softened

¼ cup granulated sugar

1 egg yolk

½ tsp vanilla extract

2 tbsp coarse sugar (for light crunch)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.

Step 2: In a bowl, whisk together the flour, baking powder, and salt until well combined.

Step 3: In another large bowl, beat the softened butter and ¾ cup granulated sugar until light and fluffy, about 2 to 3 minutes.

Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in 1 teaspoon of vanilla extract.

Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix gently until just combined—avoid overmixing.

Step 6: Carefully fold in the diced strawberries to distribute them evenly throughout the batter.

Step 7: Prepare the cream cheese layer by beating together the softened cream cheese, ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract in a small bowl until smooth.

Step 8: Pour half of the batter into the prepared loaf pan. Spread the cream cheese mixture evenly over the batter.

Step 9: Add the remaining batter on top and gently smooth the surface with a spatula.

Step 10: Sprinkle the coarse sugar over the top to add a pleasant crunch once baked.

Step 11: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the cake portion comes out clean. If the top browns too quickly, cover loosely with foil for the last 10 minutes of baking.

Step 12: Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Tips & Variations

Use frozen strawberries if fresh are out of season, but thaw and drain excess liquid to avoid sogginess.

For added flavor, sprinkle some lemon zest into the batter or cream cheese layer.

Try swapping coarse sugar for chopped nuts on top for a different texture.

Make mini loaves or muffins using the same batter and cream cheese swirl for individual treats.

FAQs

Can I freeze this loaf?

Yes, you can freeze the loaf wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.

How do I prevent the cream cheese layer from mixing with the batter?

Pour half of the batter first, then carefully spread the cream cheese layer on top without mixing, and finish by adding the remaining batter gently. Avoid stirring after layering to keep the distinct swirl.