Directions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a small bowl, mix the diced strawberries with 1 tablespoon of flour to coat them. Set aside.
3. In a large bowl, cream together the granulated sugar and butter until light and fluffy. Beat in the vanilla extract and eggs, one at a time.
4. In another bowl, whisk together the remaining flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in the coated strawberries.
7. In a separate bowl, beat the cream cheese and confectioners’ sugar until smooth.
8. Pour half of the batter into the prepared loaf pan. Spoon the cream cheese mixture over the batter and swirl gently with a knife. Top with the remaining batter.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Variations & Tips
For a nutty twist, add 1/2 cup of chopped pecans or walnuts to the batter. If you have a picky eater who isn’t fond of strawberries, try substituting with blueberries or raspberries. For a citrusy note, add a teaspoon of lemon zest to the batter. You can also make this loaf gluten-free by using a 1:1 gluten-free flour blend. To make it more festive, drizzle a simple glaze made of confectioners’ sugar and lemon juice over the cooled loaf.
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