Great grandma Shirley used to whip this up for spring gatherings and it would disappear in seconds.

This strawberry cream cheese loaf is the kind of simple, cozy bake that feels right at home on a spring table. The story in our family is that Great Grandma Shirley would whip up two of these before church potlucks or Easter gatherings, and there was never a crumb left. It’s soft and creamy from the cream cheese, dotted with little chunks of fresh strawberries, and just rustic enough on top to look perfectly homemade. If you’re feeding a crowd or have hungry kids circling the kitchen, you really will want to double the batch—one slice never seems to be enough.

Serve this loaf slightly warm or at room temperature, sliced thickly so you can see the strawberry pieces. It’s lovely with a cup of coffee or hot tea for the grown-ups and a glass of cold milk for the kids. For a spring gathering, I like to set it out in a glass baking or serving dish on the counter with a small bowl of extra sliced strawberries and a little dish of softened butter or whipped cream. It also pairs nicely with a simple egg casserole or a big bowl of fruit salad if you’re putting together a brunch spread.

Strawberry Cream Cheese Loaf

Servings: 8-10

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
4 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/3 cup milk (any kind you have on hand)
1 1/4 cups fresh strawberries, hulled and chopped into small chunks
1 tablespoon all-purpose flour (for tossing with strawberries)
1 tablespoon coarse sugar or granulated sugar (optional, for sprinkling on top)

Directions