It is the season for strawberries here in Michigan. They are so red and juicy and best of all they taste delicious! This loaf cake has it all with a tender crumb filled with fresh strawberries, a cream cheese filling and a light lavender-lemon glaze drizzled on top.
The strawberries were only $1.50/quart so I had to buy a few quarts. There are lots of ways to use strawberries; just to munch on, in salads, in baked goods, on top of cereal, as a garnish, jam or jelly, sauces, mixed with a little sugar for strawberry shortcake and the list goes on. I have a muffin recipe coming up soon as I had lots to use!
Strawberries and Cream Loaf with Lavender Lemon Glaze
Preheat the oven to 350 degrees. Spray a 9x5x3-inch loaf pan with cooking spray (my pan was also non-stick). Set aside while you prepare the loaf.
Filling:
- 8 oz. cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
Combine ingredients in a small bowl and set aside.
Batter:
- 2-1/2 cups flour
- 1 cup granulated sugar
- 1-1/2 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 tsp. baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1 tsp. vanilla extract
- 1-1/2 cups strawberries, chopped
Combine flour, granulated sugar, baking powder, salt and baking soda in another bowl and set aside. In the bowl of your stand mixer fitted with the flat beater, beat eggs, sour cream, vegetable oil and vanilla on medium low. Reduce the speed and slowly add the flour mixture and mix just until combined. Using a spatula gently fold in the strawberries which have been lightly dusted with flour.
Pour half of the batter into the prepared pan. Spread all of the filling over the batter. Gently spoon the remaining batter over the filling.
Bake for 40 minutes. Loosely tent with foil and bake another 25-35 minutes, or until a cake tester comes out clean.
Cool on a wire rack for 10 minutes. Remove the loaf from the pan and allow to cool completely. Refrigerate leftovers.
Lavender-Lemon Glaze:
While the loaf is cooling make the glaze.
- 1/4 cup whole milk
- 1/2 tbsp. dried lavender
- 1/2 tbsp. freshly squeezed lemon juice
- 1/2 cup confectioners sugar, sifted
- lavender buds to garnish
Heat the milk but not boiling and add the dried lavender. Let steep for 10-15 minutes; drain in a strainer. Add the lemon juice and enough milk to the sugar to make a glaze. If you want it thick, don’t add too much milk. I preferred it thin for this recipe as the cake was sweet enough.
Drizzle over the loaf before serving; garnish with lavender buds (optional).
Recipe by cookingwithauntjuju.com
How to tell if an egg is still fresh... if it floats to the top throw it out, if it sinks to the bottom it’s good to use.
Adding the strawberries to the dough and the cream cheese filling…
The second layer of dough on top of the filling; after 40 minutes of baking…
About 30 minutes more with foil lightly covering it…
The lavender gives the glaze a light purple color and adds a nice sheen to the loaf…
I, too, am going a little crazy with the lavender right now. 💜🍃
For me it’s the strawberries and lavender always pairs well with this fruit 🙂
Wow and wow! This recipe looks like it would be really yummy in my tummy! How can you go wrong with strawberries and cream cheese? Cannot wait to try this!
Sent from my iPhone
>
Thanks TJ – it’s really good, especially with fresh, ripe and juicy strawberries. Love the cream cheese filling and the light lavender glaze finishes off the cake really nice 🙂
Just in time for Father’s Day, thank you. This looks scrumptious.
It is indeed scrumptious Liz – all the right ingredients for a delectable cake. This is a keeper 🙂
Oh my, this cake has everything I like: the fruit, the cream cheese filling, the lavender-lemon glaze… Can’t wait to get decent strawberries and make it.
Thanks Ronit – I know you love these kind of cakes. Sweet and juicy strawberries are a must with this recipe. Such a pleasure baking with fresh ingredients 🙂 The cream cheese filling gives this cake a big boost of flavor and texture – not to mention the lavender glaze too!
Yes, I’m definitely holding making this cake until real strawberries will finely arrive! 🙂
Pingback: Strawberry Loaf Cake with a Lavender-Lemon Glaze — cookingwithauntjuju.com | homethoughtsfromabroad626
it’s strawberry season here too in queensland. so that’s kind of funny – to think we are in different hemispheres but the season is the same! Yum to the cream cheese filling.
That is funny! You will have to try this cake then since your berries are in season right now 🙂
That is so pretty. I don’t always like “baked” strawberries, but in this case the bread is so tempting and lovely. Love the filling.
Thanks Mimi – I know you’re not much of a baker either so your compliment is appreciated. If you get the urge and your berries are in season please give this cake a try 🙂
This is gorgeous loaf!! will be visiting some lavender fields soon and hope to pick fresh lavender to bake with:))
I somehow missed your comment! That’s the best place to get lavender – I just grow a few plants now and that provides me with plenty of lavender all year.