Strawberries And Cream Loaf Cake Recipe

I reimagined strawberries and cream as a Strawberry Lemonade Loaf Cake topped with homemade cream cheese frosting and sliced fresh strawberries, with one surprising twist.

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I still get a little smug when I slice into this Strawberries And Cream Loaf Cake, because it looks simple but hits weirdly perfect. The tang of cream cheese frosting turns ordinary bites into something I want to guard, and sliced fresh strawberries for topping make every slice feel like a tiny celebration.

It’s not trying to be a Strawberry Pound Cake Aesthetic knockoff, but it borrows that confident look, and it sits right among Strawberry Recipes you actually crave. I won’t pretend it’s flawless, sometimes the frosting wants to slide, but honestly that little mess is part of the charm.

Ingredients

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Fresh strawberries add bright sweetness, vitamin C and fiber, and little tartness, juicy bits seasonal
Cream cheese brings tangy richness, creamy texture and some protein but higher in fat spreadable
Butter makes cake tender and rich, mostly fat tho, adds buttery flavor in moderation
Eggs bind, add protein and structure, help rise and give a nice crumb and color
All purpose flour gives structure and carbohydrates, not much fiber or nutrients unless enriched
Sour cream or yogurt keeps cake moist, adds tang and slight acidity, bit of protein
Sugar sweetens fuels browning and texture, but adds lots of empty calories so use wisely

Ingredient Quantities

For the cake
- 1 1/2 cups (190g) all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs, room temp
- 1 teaspoon vanilla extract
- 1/2 cup (120g) sour cream or plain Greek yogurt room temp
- 1 teaspoon lemon zest (optional)
- 1 1/2 cups (about 8 oz / 225g) fresh strawberries, hulled and diced, divided

For the cream cheese frosting
- 4 oz (113g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened
- 1 to 1 1/2 cups (120 to 180g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream or milk, as needed
- Pinch of salt

Extras for topping
- About 1/2 cup sliced fresh strawberries for topping
- Optional powdered sugar for dusting

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment, leaving some overhang so you can lift the cake out later.

2. Whisk together 1 1/2 cups (190g) all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl. Reserve.

3. In a large bowl, cream 1/2 cup (113g) softened unsalted butter with 3/4 cup (150g) granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1/2 cup (120g) sour cream or plain Greek yogurt until smooth. Stir in 1 teaspoon lemon zest if using.

4. Fold the dry ingredients into the wet in two additions, mixing just until combined. A few streaks of flour are okay, don’t overmix or the cake will be dense.

5. Toss 1 cup of the diced fresh strawberries with about 1 teaspoon of flour (this helps stop them from sinking), then gently fold them into the batter. Spoon batter into the prepared pan, smoothing the top.

6. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil after 30 to 40 minutes.

7. Let the loaf cool in the pan 10 to 15 minutes, then use the parchment overhang to lift it onto a wire rack to cool completely before frosting.

8. While the cake cools, make the frosting: beat 4 oz (113g) softened cream cheese with 1/4 cup (57g) softened unsalted butter until smooth. Add 1/2 teaspoon vanilla and a pinch of salt. Gradually add 1 to 1 1/2 cups (120 to 180g) sifted powdered sugar until you reach desired sweetness and thickness, then add 1 to 2 tablespoons heavy cream or milk to loosen the frosting to a spreadable consistency.

9. Spread the cream cheese frosting over the cooled loaf, top with about 1/2 cup sliced fresh strawberries, and dust lightly with powdered sugar if you like. Chill 15 to 30 minutes to set the frosting, then slice and serve at room temperature. Enjoy.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 9×5 inch loaf pan plus parchment paper with overhang
3. Mixing bowls (one large for batter, one for dry ingredients)
4. Electric hand mixer or stand mixer (or a sturdy whisk if you feel like a workout)
5. Measuring cups and spoons plus a kitchen scale for grams
6. Rubber spatula and wooden spoon for folding and scraping
7. Fine mesh sieve for sifting powdered sugar and dusting flour on berries
8. Wire cooling rack and a toothpick or skewer to test doneness
9. Cutting board and sharp knife for hulling and slicing strawberries

FAQ

Q: Can I use frozen strawberries instead of fresh? A: Yes, but thaw them fully and drain off extra liquid so the batter wont get soggy. Pat them dry, then toss in a tablespoon of flour to keep them from bleeding into the cake. Baking time might be a few minutes longer because of the extra moisture.

Q: Why do my strawberries sink to the bottom? A: Usually because the pieces are too big or the batter is too thin. Dice the berries small, toss them in a little flour or sugar before folding in, and fold gently. Also dont overfill the pan.

Q: Can I swap Greek yogurt for the sour cream? A: Absolutely. Full fat Greek yogurt works great, use the same amount. If your yogurt is very thin, use the thicker variety or drain it a bit so the texture stays right.

Q: How do I fix runny cream cheese frosting? A: Chill the frosting for 10 to 20 minutes to firm up, or add more sifted powdered sugar a tablespoon at a time. If its too stiff, add a teaspoon of milk or cream until you reach the desired consistency.

Q: How should I store or make this ahead? A: You can frost and refrigerate for up to 3 days. If unfrosted, keep the loaf wrapped at room temp for one day or in the fridge for 2 to 3 days. For longer storage freeze the unfrosted loaf wrapped tightly for up to 2 months, thaw overnight in the fridge before frosting.

Q: What size pan and how long does it bake? A: Use a standard 9×5 inch loaf pan (an 8.5×4.5 will also work). Bake about 50 to 60 minutes at 350°F (175°C) until a toothpick in the center comes out with a few moist crumbs. Let it cool in the pan 10 to 15 minutes before turning out to cool completely.

Strawberries And Cream Loaf Cake Recipe Substitutions and Variations

All purpose flour
- Swap for a 1:1 gluten free flour blend (make sure it has xanthan gum) for almost the same texture.
- Or use whole wheat pastry flour 1:1, cake will be a bit denser and nuttier but still tasty.
Unsalted butter (cake)
- Use 6 tablespoons neutral oil (canola or vegetable) for a moister crumb, or equal weight of coconut oil at room temp.
Sour cream or plain Greek yogurt
- Replace with 1/2 cup buttermilk, or make soured milk by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and let sit 5 minutes.
Cream cheese (frosting)
- Swap with mascarpone 1:1 for a richer milder frosting, or use 3/4 cup well strained Greek yogurt plus a bit more powdered sugar for a lighter topping.

Pro Tips

1. Use an oven thermometer, ovens lie. If the top starts browning too fast, tent a sheet of foil loosely after about 30 to 35 minutes so the inside can finish without a scorched top.

2. Get everything truly at room temp. Let the eggs and sour cream sit out 30 to 60 minutes. Cold ingredients make the batter seize or the butter clump, and that makes the loaf denser than it should be.

3. Prep the strawberries right: pat them dry so they dont add extra water, then toss with a little flour and fold in very gently. Too much mixing or wet berries = sinking and a gummy crumb.

4. For the smoothest frosting and clean slices, beat cream cheese and butter until silky, sift the powdered sugar, add cream a tablespoon at a time to hit the right spreadable texture, chill the frosted loaf 15 to 30 minutes, then slice with a hot knife. Leftovers keep best in the fridge, bring to room temp before serving so the frosting isnt too stiff.

Strawberries And Cream Loaf Cake Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I reimagined strawberries and cream as a Strawberry Lemonade Loaf Cake topped with homemade cream cheese frosting and sliced fresh strawberries, with one surprising twist.

Servings

servings

Calories

530

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 9×5 inch loaf pan plus parchment paper with overhang
3. Mixing bowls (one large for batter, one for dry ingredients)
4. Electric hand mixer or stand mixer (or a sturdy whisk if you feel like a workout)
5. Measuring cups and spoons plus a kitchen scale for grams
6. Rubber spatula and wooden spoon for folding and scraping
7. Fine mesh sieve for sifting powdered sugar and dusting flour on berries
8. Wire cooling rack and a toothpick or skewer to test doneness
9. Cutting board and sharp knife for hulling and slicing strawberries

Ingredients

For the cake
1 1/2 cups (190g) all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup (150g) granulated sugar
1/2 cup (113g) unsalted butter, softened
2 large eggs, room temp
1 teaspoon vanilla extract
1/2 cup (120g) sour cream or plain Greek yogurt room temp
1 teaspoon lemon zest (optional)
1 1/2 cups (about 8 oz / 225g) fresh strawberries, hulled and diced, divided
For the cream cheese frosting
4 oz (113g) cream cheese, softened
1/4 cup (57g) unsalted butter, softened
1 to 1 1/2 cups (120 to 180g) powdered sugar, sifted
1/2 teaspoon vanilla extract
1 to 2 tablespoons heavy cream or milk, as needed
Pinch of salt
Extras for topping
About 1/2 cup sliced fresh strawberries for topping
Optional powdered sugar for dusting

Directions

Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment, leaving some overhang so you can lift the cake out later.
Whisk together 1 1/2 cups (190g) all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl. Reserve.
In a large bowl, cream 1/2 cup (113g) softened unsalted butter with 3/4 cup (150g) granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1/2 cup (120g) sour cream or plain Greek yogurt until smooth. Stir in 1 teaspoon lemon zest if using.
Fold the dry ingredients into the wet in two additions, mixing just until combined. A few streaks of flour are okay, don’t overmix or the cake will be dense.
Toss 1 cup of the diced fresh strawberries with about 1 teaspoon of flour (this helps stop them from sinking), then gently fold them into the batter. Spoon batter into the prepared pan, smoothing the top.
Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil after 30 to 40 minutes.
Let the loaf cool in the pan 10 to 15 minutes, then use the parchment overhang to lift it onto a wire rack to cool completely before frosting.
While the cake cools, make the frosting: beat 4 oz (113g) softened cream cheese with 1/4 cup (57g) softened unsalted butter until smooth. Add 1/2 teaspoon vanilla and a pinch of salt. Gradually add 1 to 1 1/2 cups (120 to 180g) sifted powdered sugar until you reach desired sweetness and thickness, then add 1 to 2 tablespoons heavy cream or milk to loosen the frosting to a spreadable consistency.
Spread the cream cheese frosting over the cooled loaf, top with about 1/2 cup sliced fresh strawberries, and dust lightly with powdered sugar if you like. Chill 15 to 30 minutes to set the frosting, then slice and serve at room temperature. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.