Strawberries and Cream Breakfast Loaf

Strawberries and Cream Breakfast Loaf IMAGE Author: Canadian Living Credits: Strawberries and Cream Breakfast Loaf IMAGE

This moist breakfast loaf gets its vibrant flavour from sweet ripe strawberries. If they're not in season, you can still make this recipe year-round; simply use frozen strawberries instead of fresh, as out-of-season varieties are more tart than sweet.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: May 2016


Cream Cheese Icing:
  • quarter pkg (250 g pkg) cream cheese softened
  • 1 tablespoon butter softened
  • 1 cup icing sugar
  • 1 tablespoon 10% cream or milk
  • 1 1/2 cup hulled fresh or frozen strawberries
  • 1 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon grated lemon zest
  • 2/3 cups plain Balkan-style yogurt
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 1/2 cup all-purpose flour
  • 1 3/4 teaspoon baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt


Loaf: In small saucepan, cook strawberries, 2 tbsp of the sugar and 1 tbsp water over medium-high heat, stirring often and breaking up strawberries with spoon, until strawberries are broken down and mixture resembles chunky jam.

Whisk cornstarch with 1 tsp water; stir into strawberry mixture. Cook, stirring, for 1 minute. Scrape into bowl. Refrigerate until chilled, about 20 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Meanwhile, in large bowl, using fingers, rub remaining sugar with lemon zest. Whisk in yogurt and eggs; gradually whisk in oil. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into lemon zest mixture in 2 additions.

Stir half of the batter into strawberry mixture until combined. Alternately drop spoonfuls of white and strawberry batters into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Using butter knife, gently swirl batters to create marble effect.

Bake in 350°F (180°C) oven until loaf springs back when lightly touched and cake tester inserted in centre comes out clean, 40 to 45 minutes. Let cool in pan for 10 minutes. Transfer to rack; peel off parchment paper. Let cool completely. (Make-ahead: Wrap in plastic wrap; store at room temperature for up to 24 hours.)

Cream Cheese Icing: While loaf is cooling, in bowl, beat cream cheese with butter until light and fluffy; beat in icing sugar and cream until smooth. Spread over top of loaf. Refrigerate until set, about 15 minutes.

Tip from The Test Kitchen: For a pretty garnish that adds a pop of colour, top your loaf with quartered fresh strawberries.

Nutritional facts per each of 10 servings: about

  • Fibre 1 g
  • Sodium 320 mg
  • Sugars 34 g
  • Protein 5 g
  • Calories 335.0
  • Total fat 14 g
  • Potassium 108 mg
  • Cholesterol 71 mg
  • Saturated fat 4 g
  • Total carbohydrate 49 g


  • Iron 9.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X

Strawberries and Cream Breakfast Loaf