This soft, moist Gluten-Free Strawberry Cream Cheese Loaf is packed with fresh strawberries and creamy pockets of sweetened cream cheese. It’s perfect for breakfast, afternoon tea, or an easy homemade dessert.
Recipe Information
- Prep Time: 20 minutes
- Bake Time: 55–70 minutes
- Cooling Time: 30–45 minutes
- Total Time: About 1 hour 45 minutes
- Servings: 10–12 slices
- Cuisine: American
- Category: Dessert / Breakfast
- Diet: Gluten-Free
Ingredients
For the Strawberry Loaf
- 1 ½ cups gluten-free all-purpose flour blend, with xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 1 tablespoon milk, if needed
- 1 cup fresh strawberries, diced small
- 1 tablespoon gluten-free flour, for coating strawberries
For the Cream Cheese Filling
- 8 oz (225 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 tablespoon gluten-free flour
Optional Strawberry Glaze
- ½ cup powdered sugar
- 1–2 tablespoons strawberry puree or milk
- ½ teaspoon vanilla extract
Instructions
1. Prepare the oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some paper hanging over the sides for easy removal.
2. Prepare the strawberries
Wash and dry the strawberries thoroughly. Dice them into small pieces. Toss them with 1 tablespoon gluten-free flour. This helps keep the strawberries from sinking completely to the bottom of the loaf.
3. Make the cream cheese filling
In a medium bowl, beat the softened cream cheese with the sugar until smooth. Add the egg yolk, vanilla, and gluten-free flour. Mix until creamy and set aside.
4. Mix the dry ingredients
In another bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
5. Make the loaf batter
In a large bowl, beat the softened butter and sugar for about 2–3 minutes, until light and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
Next, add the sour cream and mix until combined.
Gradually add the dry ingredients and mix just until no dry flour remains. Do not overmix, because gluten-free batter can become heavy if mixed too much.
Fold in the diced strawberries gently.
6. Layer the loaf
Spread about half of the strawberry batter into the prepared loaf pan.
Spoon the cream cheese mixture down the center, keeping it slightly away from the edges.
Add the remaining batter on top and gently spread it over the cream cheese layer.
If desired, place a few extra strawberry pieces on top.
7. Bake
Bake for approximately 55–70 minutes, depending on your oven.
The top should be golden brown, and a toothpick inserted into the cake portion should come out mostly clean. Avoid testing directly through the cream cheese center.
If the top starts browning too quickly, loosely cover the loaf with aluminum foil during the last 15–20 minutes.
8. Cool completely
Allow the loaf to cool in the pan for about 15–20 minutes. Then lift it out using the parchment paper and transfer it to a wire rack.
For the cleanest slices, let it cool completely before cutting.
Optional Strawberry Glaze
Mix the powdered sugar with strawberry puree or milk and vanilla until smooth.
Drizzle over the completely cooled loaf. Let the glaze set for a few minutes before slicing.
Tips for the Best Gluten-Free Strawberry Loaf
- Use a 1:1 gluten-free flour blend designed for baking.
- Make sure your gluten-free flour contains xanthan gum. If it doesn’t, add about ½ teaspoon.
- Pat fresh strawberries dry before using them. Extra moisture can make the loaf gummy.
- Dice the strawberries fairly small so they distribute evenly.
- Don’t overmix the batter.
- Let the loaf cool completely before slicing so the cream cheese layer can set.
- If using frozen strawberries, thaw and drain them very well first.
Storage
Because this loaf contains cream cheese, store it in an airtight container in the refrigerator for up to 4 days.
You can also freeze individual slices. Wrap them tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition Facts
Approximate per slice, based on 12 servings without the optional glaze:
- Calories: 285
- Protein: 4 g
- Carbohydrates: 35 g
- Fat: 15 g
- Saturated Fat: 8 g
- Sugar: 19 g
- Fiber: 2 g
- Sodium: 190 mg
Nutrition values are estimates and can vary depending on the gluten-free flour, cream cheese, and other brands used.
