Step 1 of 9
Strawberries and Cream Bread
Preheat the oven to 350°F.
Step 2 of 9
Strawberries and Cream Bread
Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
Step 3 of 9
Strawberries and Cream Bread
In large mixing bowl, use a mixer to cream together the butter, granulated sugar, and vanilla extract on medium-high speed until smooth and combined, 1-2 minutes. Add the eggs and sour cream and continue to beat, scraping down the sides of the bowl with a rubber spatula as needed, until the mixture is pale and fluffy.
Step 4 of 9
Strawberries and Cream Bread
Add the flour, baking powder, baking soda, and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula, until just combined. Do not over-mix. Fold in the strawberries.
Step 5 of 9
Strawberries and Cream Bread
Place the cream cheese, sour cream, granulated sugar, and vanilla extract in a medium bowl. Beat with a mixer on medium speed until the mixture is completely smooth without lumps, 2-3 minutes.
Step 6 of 9
Strawberries and Cream Bread
Spoon half of the strawberry batter into the loaf pan. Spread the cream cheese mixture evenly on top, leaving a half-inch border around the edges. Spoon the remaining strawberry batter over the cream cheese layer.
Step 7 of 9
Strawberries and Cream Bread
Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.
PRO TIP Using an older oven? Rotate the pan halfway through cook time to ensure a more even heat distribution.
Step 8 of 9
Strawberries and Cream Bread
Check to see that bread is done. Remove from oven or add time as needed.
Step 9 of 9
Strawberries and Cream Bread
Allow the bread to rest in the pan for 10 minutes, then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag in the refrigerator for 4 days, or in the freezer for up to 3 months.