Strawberry Cream Cheese (Print Version)
# Ingredients:
→ Bread Base
01 -
⅓ cup plus 1 tablespoon plus 1 teaspoon vegetable oil
02 -
½ cup buttermilk
03 -
4 ounces cream cheese, softened
04 -
1 cup white sugar
05 -
1 teaspoon vanilla extract (pure)
06 -
2 large eggs, lightly whisked
→ Dry Ingredients
07 -
2 teaspoons baking powder
08 -
2 cups all-purpose flour, measured after sifting
09 -
¼ teaspoon ground cinnamon
10 -
½ teaspoon table salt
11 -
3 tablespoons dry strawberry gelatin (Jello)
→ Strawberry Mixture
12 -
1 tablespoon strawberry liquid (kept from mashed berries)
13 -
2 cups fresh strawberries, mashed with 1 tablespoon flour and 2 tablespoons sugar
→ Cream Cheese Glaze
14 -
2 cups powdered sugar
15 -
¼ teaspoon vanilla extract
16 -
4 ounces cream cheese, brought to room temperature
17 -
3 tablespoons whole milk or heavy cream
# Instructions:
01 -
Heat oven to 350°F. Coat a 9x5 loaf pan with butter and a dusting of flour.
02 -
Whip cream cheese until creamy. Add sugar and beat until fluffy. Blend in eggs, followed by buttermilk, oil, and vanilla.
03 -
Combine flour, baking powder, salt, cinnamon, and strawberry gelatin mix in a bowl and set it aside.
04 -
Add dry ingredients into wet ingredients gently. Stir in the strawberry mixture, save some berries to top if you'd like, and pour in the strawberry juice.
05 -
Turn the oven temperature down to 325°F. Cook for 50–55 minutes or until a toothpick comes out clean. Let it cool in the pan before slicing.
06 -
Cream the softened cream cheese, then beat in powdered sugar, heavy cream, and vanilla until smooth. Pour over the cooled loaf.
# Notes:
01 -
You can bake this as muffins by reducing the cooking time and adjusting the oven temperature.
02 -
It tastes even better the next day once the flavors settle.
03 -
Store frozen for as long as 2 months, sealed tightly.