Filled Strawberry Bread Recipe -
Filled Strawberry Bread Recipe

Filled Strawberry Bread

Recipe by  

"This strawberry bread is different than any I have ever eaten. It's layered with a delicious strawberry cream cheese filling. It was given to me by a very dear friend."

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Ingredients Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
  2. In a large mixing bowl, stir together the flour, sugar, salt, cinnamon and baking soda. Add oil, beaten eggs, food coloring; mix well. Drain the strawberries and reserve 1/2 cup of the juice for the filling. Fold in the drained strawberries. Pour batter evenly into the prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
  4. In a medium mixing bowl, mix together the cream cheese with 1/2 cup of the reserved strawberry juice. Slice the loaf twice horizontally to make three layers. Spread the cream cheese mixture between the layers and reassemble the loaf. Wrap loaves in plastic and chill in the refrigerator to set the filling. Slice and serve chilled.
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Reviews More Reviews

Most Helpful Positive Review
May 21, 2003

I cooked the cream cheese right into the bread & it tasted great! Very yummy recipe. Thanks!

Most Helpful Critical Review
Aug 30, 2003

I also did not split the bread but used the filling as a frosting on top. There was some left that I, too, used as a spread. It was pretty thin and I thought it would make the bread too soggy if I layered it.


33 Ratings

Jul 03, 2003

After making this recipe once(trying to cut the loaf into layers and the filling way too thin) I threw the recipe away. I only let my family taste the messy result and they kept saying how much they enjoyed it. I printed the recipe again and made a few changes and it is a big hit with everyone. I only slice the loaf in half and in the filling I only add 1/2 the juice to the creme cheese with some powdered sugar and vanilla instant pudding to help thicken it.

May 21, 2003

This bread is awesome, I will definately double the cream cheese next time, and it is not at all too runny to put between the bread!

May 21, 2003

I made this for a Ladies Tea Party at my church. Every bite was eaten and everyone wanted the recipe. It was delicious.

May 21, 2003

It was very good. I didn't layer it with the cream cheese though, just used it as a spread, will be making this again soon.

May 21, 2003

I just adore this bread! I could eat the entire recipe by myself. I didnt find my filling runny at all and did put it between layers. I shared loaves with friends and they all found it wonderful, as did my husband.

Jan 20, 2009

this was a wonderful tasting bread. i made it for bread day at my daughters school as well as a christmas party and everyone asked for the recipe. I have made this bread several times the only time the filling came out runny was when I used low or no fat cream cheese if you use Philidelphia original cream cheese it is perfect. Also I use two brick of cream cheese but the same amount of juice


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  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 37.3 g
  • 12%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 227 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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